JOEL: In case you missed it...
Ask yourself if you've done enough to earn
that night in the fantasy suite.
This season, teams of friends
battle teams of family members to see who will...
NIGEL: Stick together, stick together.
JOEL: Yep, stick together.
Last week, the families invaded the Crime Scene Kitchen.
DANIEL: We have a note card.
Oh, oh, oh, these were in there.
Using their powers of deduction...
What if it was two different bars?
Girl.
...and booze-detecting noses...
Vodka.
No, not vodka. It's brown.
...they tried to recreate the mystery dessert.
We brought you a pumpkin spice coffee cake.
A pumpkin bar with a oatmeal crumble.
KATELYN: Raspberry lemonade bars.
We found extra recipes in the apron.
(Imitating explosion)
Some teams succeeded and got sappy.
- BOTH: I love you. - Oh, my gosh.
Others struggled and got panicky.
NIGEL: Dear God.
Yeah, that looks bad.
The first family team was sent home to argue about it
every holiday thereafter.
Tonight, our six teams of friends...
- How are we feeling? - I'm feeling good, baby.
- Sounds weird. - It sounds weird.
...bring their chumminess to a rolling boil...
- We gotta make a decision. - Oh, God.
...to wage metaphorical war
in a baking battle to the figurative death.
- It's missing something. - (Blowing raspberry)
Their job, duplicate two mystery desserts
from clues found in the Crime Scene Kitchen...
Reveal the mystery desserts.
...and not get distracted by my fabulous sweaters.
Oh...
Now, you're caught up.
Welcome to Crime Scene Kitchen.
♪
PRODUCER: Okay, rolling. Three, two, one.
Send in the bakers.
KEIRON: We've made it.
JANUSZ: I hope we're in the pink kitchen.
ADAM: Wow, look at this.
JESSICA: Oh, my God, amazing.
We're here!
JESSICA: This is so exciting.
I'm Lenore. I'm 32 years old.
I'm Jess. I am 36-37.
(Laughing)
Can I be 36 just for the show?
We're basically best friends,
even though Jessica and I have competing bakeries
around the corner from each other.
If I get a problematic customer, I just send them her way.
Thanks for that.
- You're welcome. - Okay.
I can imagine us taking the crown
back to UK from the Crime Scene Kitchen.
- I love how you say "crown". - Crown!
Janusz is a very ambitious baker,
very colorful and crazy.
He forgot that I'm loud, as well.
Yeah, he's pretty loud.
APRIL: I'm April.
- I'm Samantha. - And I'm the boss.
SAMANTHA: I'm her right-hand/bakery manager.
APRIL: But we're friends.
- Aww. - Yeah, we're friends.
Aww. Yeah, we're friends.
A little bit of sugar and a little bit of spice.
I'm the sugar, if you can't tell. She's the spice.
Yeah, and I'm the spice.
Welcome to Crime Scene Kitchen.
We've divided our teams into six sets of friends
and six sets of family members
to see who works better together in the kitchen--
someone you're related to
or someone you've helped move one time.
(Laughing)
Last week, we started with our teams of family members.
Tonight, it's the first test for you, our teams of friends.
You'll compete in alternate weeks,
until midway through the season, when the remaining teams merge.
The last three teams will battle it out in our grand finale,
where they'll bake for their pride and $100,000.
$100,000 would literally mean so much to us.
BRANDO: Brooklyn is definitely expensive.
You have the rent, you have the rats...
- The rats. - ...that don't pay rent.
JOEL: Behind me is the Crime Scene Kitchen.
Oh...
JOEL: Yes, a tantalizing dessert
was created in there, but it's gone missing.
Your challenge is to scope out the clues left behind,
then recreate what you think is the mystery dessert.
Now, let's meet the people who set tonight's challenges,
our judges.
She has over three million followers on Instagram.
14 of them are verified.
Cake artist, Yolanda Gampp, everybody.
- YOLANDA: Hello. - JOEL: Hello, Yolanda.
- Hello. - LENORE: Whoo!
I really hope I make Yolanda proud.
For her to tell me that I've done something really pretty
and something that looks really nice,
I'll live off that for the rest of my life.
All right, he's a Michelin star chef
whose contract requires
he be introduced as "Michelin star chef".
Yes, it's Curtis Stone.
(Contestants applauding)
Good chef.
I'm a culinary arts instructor for a high school.
So, presenting food to somebody like Curtis Stone,
an accomplished chef,
is going to be, uh, pretty nerve-wracking.
JOEL: There are two bakes tonight.
The first is the safety bake.
The team that comes closest to the mystery dessert
in this round gets to skip the next challenge,
our elimination bake,
which determines the team that gets sent home.
Each of you will get two minutes to search this kitchen.
April and Samantha.
- Yes! - That's us!
- Start your search. - APRIL: Oh, my God!
JOEL: Each team will take turns
going into the Crime Scene Kitchen.
Oh, my gosh. Where do we even start?
JESSICA: Okay, let's go.
- All right, buddy. - All right, let's do this.
JUSTIN: Let's do this.
APRIL: Okay, you're looking in here,
you're looking over here.
I have watched Crime Scene Kitchen
probably about six times through each season.
Powdered sugar was used, baking soda, baking powder.
So, you just need to know this team is coming
and we're winning.
- Okay. - Oh, yes.
SAMANTHA: Buttermilk.
Oh, and pans, pans.
There's pans. We're doing a cake.
In the drying rack, I see four cake pans.
Definitely a four-layered cake was made here.
Is that two sizes? Oh, look, look, look, look.
BRANDO: Okay. I'm just gonna take a quick walk around.
NIKKI: Okay.
I'm a Gemini,
so we're naturally curious.
- It looks like a... - Pecans?
Pecans.
And I'm definitely gonna be utilizing my intuition,
and I don't think the clues
that are meant to throw us off are going to throw us off.
- BRANDO: A mug. - A coffee mug.
They had breakfast.
We got spilled coconut over here, Cliff.
- Got coconut?
- Spilled coconut. - CLIFF: Coconut.
(Sniffing)
I've been baking for nearly 40 years.
Oh! Oh!
- You cannot fool these cowboys. - No, you cannot.
CLIFF: Looks like the pecans have been used.
I smell pecan and I see coconut...
Cocoa powder is open.
...and the first thing I think of is German chocolate cake.
Um... oh!
Okay, there's a mug with--
it looks like coffee grounds or hot chocolate.
So, I see a mug in the dishwasher.
It's got some cocoa in there.
Okay, cocoa powder.
JANUSZ: It was used for a hot chocolate.
Somebody made a hot chocolate. It wasn't used.
KEIRON: Coconut, shredded coconut, almond extract.
Okay... Okay.
JUSTIN: I want you to check out these nuts.
So, I actually have a background in sciences.
So, when I really get into something,
I nerd out pretty hard.
JESSE: We know there's a cake batter
with pecans and coconut.
Dude, check out this clue when you have a second.
And then, we see the almond extract and it looks used.
So, it could be some sort of almond cake, a coconut cake.
Did you check the drawers here?
We're not sure what the cake is at this point.
JESSICA: Almond extract, shredded coconut.
Yeah, I don't know if almond extract's used. It's just open.
Pecan?
Oh, we have something in the dustpan.
Baking soda... What?
Cream cheese. Cream cheese in the dustpan.
There's a little piece of paper that says "cream cheese"
and I'm like, bam.
I don't know what cake it is,
but I know there's gonna be cream cheese icing.
- Yeah. - That's for sure.
(Buzzer blaring)
Oh, my gosh, we only got ten seconds left.
Do we? Oh, my god.
Oh, lights are going, buddy. That's ten seconds.
ADAM: It's a cake. It's a cake with nuts.
- Cake with nuts. - Had two nuts.
JOEL: And that's time.
Oh, my gosh!
JANUSZ: I'm sure we missed 87 clues.
(Exhaling sharply)
How was that two minutes?
I don't know how that was two minutes.
JOEL: You'll now have two-and-a-half hours to recreate
the mystery dessert.
The team that comes closest in this round
gets to skip the next challenge, our elimination bake,
which determines which team gets sent home.
KEIRON: I hope you saw a lot more than I did.
JANUSZ: Okay, what I have seen is...
Definitely three-layer cake.
- There was four pans. - Four pans. Four-layer cake.
So, we saw pecans, coconut, almond extract was open.
In the brush bin, there was a wrapper, a cream cheese box.
Could be something like an Italian Cream Cake.
We think it's an Italian Cream Cake.
JUSTIN: Traditional Italian Cream Cakes have pecans,
coconut, and a cream cheese frosting.
- We have not... - ...We have never...
BOTH: ...made an Italian Cream Cake before.
I'm feeling good. Just gotta get these cakes baking
and I think we'll be on our way.
Yeah.
I'm thinking...
German chocolate cake because we saw the coconut,
we saw the nut mixture, we saw the cocoa powder.
BRANDO: And there's buttermilk.
Yes. Yes.
- Yes, girl! - We got this.
In a traditional German Chocolate Cake,
you have this frosting with the pecans and the coconuts.
On a scale from one to ten, I'm 1000% sure
this is a German Chocolate Cake.
Yeah.
This is literally like cooking in your kitchen in Bushwick.
Got the whole pink vibe goin' on.
BRANDO: Exactly.
We met at a really fab photo shoot,
and I just knew then, like, "Oh,
"I love her style, love her energy."
Right now, I own a business
that does custom cakes for local restaurants.
BRANDO: I'm pretty known in Brooklyn for my cookies.
I do make the best vegan cookie in the world.
Well, we're definitely finishin' this number one, okay?
That stuff in the mixing bowl,
that's the German chocolate cake.
That's the coconut and the pecan mixture that you would make.
The cake was not chocolate.
It was white. I don't think that chocolate was used.
I think that's there...
- Okay. - ...to mess us up.
Almond, there was also almond extract on the counter.
So, I don't know if, like, an almond cake
or like an almond buttermilk cake, if that's a thing.
Okay. Yes, yes.
Because we found four cake pans in the drying rack,
batter that had coconut and pecans in it,
and the almond extract on the counter,
we're making a four-layer buttermilk cake
with coconut and pecans and an almond buttercream.
I'm telling you, Samantha Jo,
if it is a German Chocolate Cake, I'm-- man,
you ain't never gonna live it down, girl.
You ain't never gonna live it down.
I think we're doing good.
When it gets down to puttin' it all together,
that's gonna be on you, dude,
Mr. Tumbleweed.
(Chuckling)
JOEL: Cliff. Adam.
ADAM: Yes.
Am I coming in at the right time?
Oh, yeah, always the right time.
Absolutely not.
I forgot my bolo tie, guys.
Here you go, sir. Oh, no.
What, what are we making?
A mess. German Chocolate Cake.
We're gonna make German Chocolate Cake.
CLIFF: With coconut, pecans, and chocolate.
The other teams are gonna be as nervous
as a coyote in a rattlesnake den.
All right.
How do you guys know each other?
We used to work together at a little bakery in Austin.
Yeah, we just clicked and the rest is history.
Cliff's been a great mentor to me since I met him.
He's just so intelligent and he has so much wisdom,
especially when it comes to baking.
I mean, he's just-- he's a living legend, he really is.
Guys, $100,000.
I know.
What would you do with the money?
Retire.
I can't decide if I'm just gonna blow it
or try to better my life.
Would you use sweetened or unsweetened?
Um... (Sighing)
I think it was sweetened.
I can't guarantee that. Don't trust anything I'm saying.
JOEL: Keiron.
- KEIRON: Hello. - JOEL: Janusz.
JANUSZ: Hello, hello.
JOEL: Hi, guys.
You need to put the apron on and you need to help us. Go on.
Janusz, you talk super fast.
I do talk super fast, yes.
- Where are you from originally? - I am from Poland.
Hey! Ladna koszula.
Oh!
Yeah! I know one word, which is "Nice shirt".
All right, so, what are you making?
A spiced coconut
and pecan buttermilk cake with...
We haven't figured out the rest.
We missed a lot of clues in there.
We missed so many clues that we can only guess what the cake is.
Janusz, uh, you're adding bananas now to the recipe?
Yeah.
Is that-- did you tell me there was bananas in it before?
Absolutely not.
I didn't see any.
No. Yeah. Hmm.
LENORE: You think we're right?
Do I think we're right?
- Yeah. - Always.
Because I saw the pecan
and the coconut in the cake batter in the mixing bowl,
and Jessica, super detective,
found the little cream cheese box wrapper in the dustpan,
we are making a buttermilk cake flavored with pecan and coconut.
We're filling it with a cream cheese filling
and we're icing the outside
in a vanilla Swiss meringue buttercream.
- The only thing I do wish... - What?
...is there was more evidence
of a Swiss meringue buttercream made?
I always ice my cakes in Swiss meringue buttercream.
I just think it tastes good.
Well, there you go.
I mean, there's always a chance that we're wrong.
To win the safety bake, it is paramount that,
when our teams go into the Crime Scene Kitchen,
they follow those clues.
If you go off on a tangent and think,
"Oh, well, this is a beautiful presentation,
"but it's not necessarily what I think
"was baked in the Crime Scene Kitchen,"
that's a recipe for disaster.
JOEL: 60 minutes remaining.
The already loose bonds of friendship
should start fraying by now.
Okay, so, do we want to make something for the middle?
We should make something in the middle.
It's not gonna be just a cake.
A caramel?
We still don't have any idea what it is that we're doing
and time is running out.
- We need to hurry up. - Yeah.
What goes with coconut? What goes with pecans?
Caramel.
- And bananas? - Yes, but I didn't see
a single banana. There was no banana skins.
But you've seen caramel.
No.
Oh, God...
What are we going to do? What are we going to do?!
So, Keiron, have you decided
what we're doing with the bananas?
I think we should skip them.
We've missed so many clues that we need to think on our feet.
But we definitely saw coconut and pecans in the mixer,
so we're gonna try making a spiced buttermilk cake
with pecans and coconut and a caramel filling.
Bananas are out.
Please stop saying "bananas".
Bananas.
JOEL: 30 minutes remaining.
In that time, you could watch an episode of Animal Control.
(Giggling)
Right here on Fox.
Yolanda, you set this challenge.
Everybody's making cake.
- Mm-hmm. - What do you think?
YOLANDA: We've got two German Chocolate Cakes.
JOEL: Mm-hmm.
YOLANDA: One Italian Cream Cake,
and three different types
of buttermilk cake with pecans and coconut.
A lot's going on.
- Who's winning? - I don't know.
The team that's winning is the team
that's making the right cake.
- Dang. - YOLANDA: Wise.
I don't know how you do it.
Brando and Nikki are making a German Chocolate Cake.
They have a cake layer on the turntable and nothing on it.
They haven't even started to fill the cake.
They don't seem worried at all.
That cake is looking succulent.
Yes, I am the succulent chef.
Yolanda, Jesse and Justin, how are they doing?
I'm worried about how they're icing their Italian Cream Cake.
I can see it, their cake was too warm.
They should have chilled the whole cake before icing.
JESSE: It's starting to kind of tilt a bit, hey?
If the cake had any residual heat,
it just melts that frosting in the middle,
and that's where you get that leaning tower of cake.
These guys have to pray that they've chosen the right cake.
JOEL: 50 seconds.
We have to...
start... now.
CLIFF: I mean, it looks good.
Eat your heart out, Julia Child.
Hmm... Probably.
- You, get out of here. - Mm-hmm. Sorry.
Oh, my gosh.
- (Buzzer blaring) - Oh, my goodness.
YOLANDA: They don't have time to decorate that cake.
CURTIS: There'll be no decoration.
JUSTIN: Just make sure it's even.
HOSTS: Three, two, one.
JOEL: And that is time.
Step away from whatever you're making.
I need a cup of tea.
(Blowing raspberry)
(Sighing)
Adam and Cliff,
please step forward and show off your creation.
LENORE: Oh, okay.
German Chocolate Cake?
Feast your eyes.
JOEL: Look at that.
We've made a German Chocolate Cake.
Adam saw four cake pans
and there were pecans and coconut in the mixing bowl.
Immediately, I thought a German chocolate filling.
The weight of the cake looks like a little bit of a problem.
You can see where some of the bottom layers
are starting to sort of crack.
Well, let's cut it.
Even though the layers
are quite light in color for a chocolate cake,
they do deliver on flavor.
But your ratios are off.
There's a lot of cake compared to frosting.
But if German Chocolate Cake
is the right dessert, then you could be safe.
ADAM: Thank you.
JOEL: April and Samantha.
Channel my Vanna White.
We decided to make a buttermilk cake with pecans
and coconut and an almond buttercream.
We saw the almond extract on the counter and we knew it was used,
so we decided to put it in our buttercream
and hope that that's what it was used for.
The almond extract,
it's there, I can taste it,
but I can also taste the rest of the flavors in the cake.
It's an interesting choice to put in the buttercream
and not in the cake,
but the flavors of this cake really work.
- Thank you so much. - Thank you, guys.
JOEL: Janusz. Keiron.
- APRIL: Yes, that's beautiful. - Pretty.
NIKKI: We made a German Chocolate Cake.
And this is the second buttermilk cake that comes out.
What did we miss?
So, we have a spiced buttermilk cake
with coconut and pecans and a caramel.
What did you see in the Crime Scene Kitchen
that indicated caramel was used?
We haven't seen anything that indicated caramel.
(Laughing)
Shh! Shh! Shh! Shh! Shh!
Clearly, it's very important to pick up on all the clues
because you need to make exactly what was made in there.
Otherwise, you don't stand a chance of winning.
YOLANDA: Oh, there's the caramel.
The flavors in this cake are lovely.
It's complex and it makes for
really wonderful eating, especially with that caramel.
- Thank you. - Thank you.
JOEL: Brando and Nikki.
JANUSZ: Ooh...
It's a German Chocolate Cake.
Okay.
YOLANDA: What do we have here?
NIKKI: We have a German Chocolate Cake.
(Exhaling sharply)
There's another German Chocolate Cake,
so we could still be in this.
We saw the coconut, the cocoa powder,
and the four cake pans led us to a layer cake.
In terms of the presentation, is this what you envisioned?
BOTH: Um...
NIKKI: This is not how I usually like my cakes to look.
This cake would not make it to the 'Gram for sure.
CURTIS: Here we go.
YOLANDA: The layers are perfectly cut.
You have the right amount of filling between them.
Well, this is a moist cake.
And if it's a German Chocolate Cake
that you were meant to make, then you're one of two so far,
so you've still got a really good chance of safety.
- Thank you. Thank you all. - Thank you.
JOEL: Jesse and Justin.
- Hi guys. - Hello.
We have a traditional Italian Cream Cake.
In the dustpan,
there was a ripped-off piece of a cream cheese package.
That suggested definitely cream cheese frosting,
which is a common frosting for Italian Cream Cake.
Cream cheese would have been a game-changer.
Were the layers warm at all?
- Yeah. - Yes.
I think we could definitely have used more cooling time.
I think that your cream cheese frosting
is a little too soft to begin with.
Pair that with warm cake, and there you have it.
I think the biggest problem was the presentation,
and thickening your cream cheese frosting
would have gone a long way.
Right.
It could just be a little bit better at each step.
That's a time management thing.
But if it is an Italian Cream Cake,
you're the only ones that have got it right so far.
JOEL: Lenore and Jessica.
Wow, that is amazing.
We have made a buttermilk cake with pecans and coconut
with a cream cheese filling
and a Swiss meringue buttercream on the outside.
I don't either.
CURTIS: So, why the Swiss meringue?
There were a lot of eggs used in the kitchen,
so we just kind of took that as a hint.
CURTIS: Okay.
The cream cheese frosting is really good, great consistency,
and I love this type of meringue buttercream.
JESSICA: Thank you very much.
I'm very happy that they enjoyed it.
There's nothing better than having somebody
that we look up to so much enjoy our cake.
I just hope we guessed the right dessert.
We can throw up now.
JOEL: Welcome back to Crime Scene Kitchen.
Whoever wins the safety bake
gets to skip tonight's elimination bake,
earning a guaranteed spot in the next round.
Confectionator 3000, reveal the mystery dessert.
BOTH: This is a German Chocolate Cake.
BOTH: Italian Cream Cake.
Italian Cream Cake. Italian Cream Cake.
JESSICA: Oh, come on!
What is it?
I hope it's a pecan coconut buttermilk cake
filled with cream cheese frosting,
iced in Swiss meringue buttercream
with rosettes and pecans on the side.
What is it? What is it? What is it?
- Oh! - JUSTIN: Oh! Oh!
JOEL: It is a four-layer Italian Cream Cake.
(Contestants groaning)
Loaded with pecan, coconut and almond flavors
with cream cheese frosting and covered in pecans.
(Laughing)
Yolanda, how were our contestants
supposed to figure out the mystery dessert?
YOLANDA: The four cake tins suggested a four-layered cake.
The remains of pecan and coconut,
along with the scent of almond extract
should have told you the flavors in the batter.
The cream cheese tab under the sink...
Under the sink?
...and the powdered sugar on the counter
should have told you to make a cream cheese frosting.
Under the sink, cream cheese.
YOLANDA: Although cocoa powder was on the counter,
the dirty mug told you that it was used for hot chocolate
and was not an ingredient in the bake.
All these clues together should have led you
to the decadent southern favorite, Italian Cream Cake.
Nice, buddy.
The team that wins the safety bake is...
...Jesse and Justin.
(Contestants applauding)
Jesse and Justin,
congratulations on winning the safety bake.
You've automatically advanced into the next round
and don't have to compete in the elimination bake.
Thanks, guys.
All right, you wild men.
What's Italian for 'winner'?
BOTH: Safety bake.
(Both laughing)
Now, it's time for the elimination bake,
where you'll all be baking for your very survival.
Anyway, the mystery dessert
for the elimination bake was chosen by Curtis Stone.
Bakers, the Crime Scene Kitchen
is now open to receive your ravaging.
Adam and Cliff, start your search.
ADAM: Oh, god.
JOEL: Each team will take turns
going into the Crime Scene Kitchen.
- SAMANTHA: Let's go, April. - APRIL: Okay. Okay.
ADAM: Trash. Under the sink,
we got two eggs in the compost.
There's four eggs missing.
There's two sticks of butter missing.
The middle-- middle island, there's something was made,
something was rolled.
I see a rolling pin, I see flour.
We definitely have the makings of a crust here.
- Oh, there's a tart pan. - CLIFF: Tart pan.
And tartlet pans.
And then, a big pie pan.
APRIL: I see a tart pan.
SAMANTHA: There's parchment.
There's, like, a lot of parchment.
I find the balled-up parchment paper,
and as I start to unroll it,
I realize that there are small parchment squares,
which tells me that something mini was baked.
There's parchment squares.
KEIRON: Separate this time, yeah?
JANUSZ: Separate.
Okay.
Going into the Crime Scene Kitchen a second time,
we're changing our strategy from the first.
Divide and conquer.
You're scaring me with that face.
Almond flour was used.
There's frangipane on a palette knife.
Frangipane is an almond cream.
It's essentially ground almonds, butter, flour.
So, basically, they've made something with it.
KEIRON: So, we're thinking it could possibly be a tart
with frangipane.
JESSICA: Okay, we have-- we got a big pot and a mixer bowl.
I think we're making a tart or a pie.
What's the filling? What's the filling?
We have fruit, we got lemons, we got pears, plums.
There are literally thousands of different types of tarts.
Yeah.
And there are so many fruit options in this kitchen.
Ooh. We got something on this butter knife.
It looks to be some kind of jelly or jam.
(Sniffing)
Some kind of jam or jelly on this butter knife.
There's a knife in the sink with jam on it.
Can't smell the flavor.
Okay, so, there's leftover jam in the fridge.
There's a sandwich in here that might be the jam.
I'm thinking they made the sandwich with jam.
I think the jam was meant to throw us off.
What kind of seed is this?
Um, it looks like a pear.
BRANDO: Pear?
This is a pear seed.
So, I'm immediately thinking pear frangipane tart.
Okay.
(Buzzer blaring)
JANUSZ: 10-second warning. What was made?
Maybe small Bakewell tarts.
Little, little, little squares, small.
For tarts?
JOEL: And that's time.
All right.
JOEL: You'll now have two hours to recreate the mystery dessert.
But remember bakers, this is a strange place,
where time passes differently than it does elsewhere.
Mostly because of the commercial breaks.
You'll now have two hours to recreate the mystery dessert,
based on your search of the Crime Scene Kitchen.
APRIL: So, we're doing small tarts, right?
Ahh. Do we make four or five? I want to say we make five. No?
I've seen almond flour being used.
Was any fruit in the fridge?
There was some fruit and I'm trying to remember what it was.
Oh!
Was the jam a homemade jam?
It was a seeded raspberry jam.
I'm thinking a Bakewell tart.
Bakewell tart is a pastry shell filled with
raspberry jam, frangipane,
and there's icing covering all the top.
I am not 100% sure if we want to ice them.
If it is what we think it is, it should be iced
because of the raspberry jam in the fridge
and the almond flour on the counter.
We have seen frangipane being made, so...
All clues lead to a Bakewell tart
with raspberry jam and frangipane with an icing glaze.
I mean, I'm British. I know I can make a good Bakewell tart.
Let's just hope it's the right thing.
How are we feeling?
JANUSZ: I'm feeling good, baby.
What if we just did
a nice plum jelly in the center
and then we do that poached pear on top?
LENORE: Okay.
The jelly that was on that knife,
it had to be incorporated somehow.
JOEL: Lenore.
- Hi. - Jessica.
- Hello. - Joelie.
- JOEL: It's me... - LENORE: Welcome.
...your hero: Yolanda Gampp.
- (Laughing) - JOEL: What are you makin'?
Good question. Great question.
Oh! Are you not sure?
It's not like it's an elimination bake...
- JESSICA: Thanks, Joel. - ...where someone's going home.
I mean, listen, the important thing is we got a tart.
JOEL: All right, you know there's a tart.
Yeah.
We have a very strong feeling it was poached pears
because there was a large pot...
- Okay. - ...that was there.
And poached pears can only be made in a large pot.
Yes, exactly.
Because we saw a seed that we think is a pear seed,
we saw a large pot for poaching,
and that knife with some sort of jelly
that we're thinking is plum,
we are making six poached pear frangipane mini tarts
with plum jelly in the center.
No matter what, we're gonna give you something delicious,
and hopefully, that will keep us safe.
"And hopefully, that'll keep us safe."
JESSICA: You know? (Laughing)
CLIFF: I'm confident about the tart shells.
- I know that for sure. - ADAM: I think so, too.
- Because... - Parchment papers.
- The six parchment papers. - Parchment paper.
Six tartlet shells.
We know for sure we're making six tartlets.
We just gotta figure out what's inside.
Maybe the raspberry jam coats the bottom
and then something else will go on top.
Maybe the blackberries?
You wanna do blackberries instead of...
- Yeah, yeah. - Let's do that then.
Thinking back to this crime scene,
there was a raspberry jam.
And I am pretty sure I saw blackberries.
So, we're making six raspberry blackberry tartlets.
This is really starting to make sense to us.
It sounds weird.
- It sounds weird. - ADAM: I love it.
But hey, it's the Crime Scene Kitchen.
Okay.
JOEL: Samantha and April.
- SAMANTHA: Hello, hello. - Elimination bake.
Yes.
What are you makin'?
A raspberry Linzer Tart.
Traditional Linzer Tart
is made with almond flour and raspberry jam.
And because of the parchment paper in the trash,
we are making four mini raspberry Linzer Tarts.
Losing this round would mean I'm not going to the finale
and I already have an outfit.
I love making pies.
During the holidays, I make like 600-800 pies.
APRIL: All while she has five kids.
All the while, I have five kids, yes.
I have five children.
Uh, stop. I'm gonna hold it together.
My kids are my world,
and I left my career to stay at home with them.
And so, when our youngest went to kindergarten,
I decided to open up my bakery and I picked right back up.
I'm really proud that I'm here.
I have-- stop, y'all.
Man, I said I wasn't gonna do it.
She said I was gonna cry first.
Yeah, for real.
I don't know how she does it. She's like a superwoman.
- Are you going to have kids? - Um, one day.
(Gasping) Oh, I'm gonna take--
I'm gonna babysit them all.
(Laughing)
Pastry brush, you know where that is, mate?
Pastry brushes, yes.
JOEL: 90 minutes remaining.
That is a decent amount of time, but this show thrives on panic.
So, 90 minutes remaining!
You think it's mini,
individual, or do you think it's whole?
We didn't see any clues telling us that we need to make
one single big tart or mini tarts.
We gotta make a decision.
Big tart.
Big tart energy today.
Because we saw the almond flour, the rolling pin,
and the pear seed, we're making a pear and frangipane tart.
With vanilla, butter,
good vibes, love, and baked to perfection.
So, if this is the wrong dish, let it be
the best-tasting wrong dish.
NIKKI: Exactly.
YOLANDA: During an elimination bake, the pressure is on.
It really comes down to the smallest details.
I mean, the difference between a raspberry
and a pear could destroy you.
ADAM: These tartlets are gonna be weird.
CLIFF: Yeah, that's real plain.
We're missing something.
You just can't serve a tart
with raspberry jam and some blackberries.
It seems too simple.
We have to figure this out.
It's not pastry cream, it's not frangipane.
If we're wrong,
we could be on that next plane back to Austin.
It's missing something.
ADAM: It needs something. It can't be this simple.
CLIFF: You said you saw two eggs missing,
which maybe would be meringue.
Right.
We're gonna add a meringue to the top of the tartlet.
If we add, like, a Swiss meringue and then burn it--
It'll add more texture to it.
It'll add more texture, it will look better.
- We're not going home first. - No.
30 minutes remaining.
BRANDO: Are you worried about the time?
A little.
JESSICA: You put sugar in here?
- What? - No, I'm sorry.
I put all of the sugar that we need for jelly in there.
Go check the tarts.
Curtis, you set this challenge, so what's going on?
Everybody's making tarts.
Two teams are using pear as the topping
and three teams are using raspberry jam in the filling.
- Yuck. - Yum.
Yum.
KEIRON: They're looking good.
They're looking really good.
Janusz and Keiron, what are they up to?
They're making six mini Bakewell tarts.
The first bake, these guys just made something up.
This time they're actually choosing something
and they're going for it.
So, is it the right dessert? We'll find out.
- Okay. - Three minutes.
Yeah.
Pear, pear, pear. Pear, pear, pear, pear, pear.
Lenore and Jessica
are making poached pear frangipane tartlets,
but Brando and Nikki
are making one big tart rather than mini tarts.
That could be a big factor in whether they're right or wrong.
Brando and Nikki.
It's going to be real soft, so be...
- Okay. - ...gentle with it.
All right.
Cliff and Adam have decided to make mini tarts
with raspberry jam and blackberry.
And now, it looks like they're going to add meringue
- to the tarts. - Wow.
They're also the only team that are using blackberries.
If they get it right and everyone else gets it wrong,
they have no chance of elimination.
- 50 seconds now. - JANUSZ: Let's panic. Oh!
Hurry up! Jessica, hurry up!
- SAMANTHA: They smell so good. - I smell them; they're done.
SAMANTHA: (Gasping) Shut it down.
What do you think?
ADAM: Oh, there is no going back now.
JOEL: Ten seconds!
JANUSZ: Ten seconds, ten seconds.
- Can you take this? - Closer to the plate.
I'll take this.
HOSTS: Three, two, one.
JOEL: And that is time.
Put your hands where I can see them.
Or put your hands where I don't want to see them.
- Ironic. - Iconic.
Jesse and Justin,
please join us and keep your smug comments to a minimum.
April and Samantha, please bring us your dessert.
We have four mini raspberry Linzer Tarts.
What clues in the Crime Scene Kitchen
made you decide to make the Linzer tart?
Samantha saw raspberries in the fridge
and raspberry filling is always the traditional filling
for a Linzer tart.
But for when we saw the mini papers,
we knew it was something small.
Tarts.
All right.
It's sweet, it's tart, it has a lovely crunch.
It's very delicious. The dough is firm,
but it's not too hard and crunchy.
If a Linzer tart
is actually what was baked in the Crime Scene Kitchen,
then you guys are in good shape.
- Yes, all right. - Thank you, guys.
Thank you guys so much.
JOEL: Adam and Cliff.
What did they make?
So, we made for you six individual burnt meringue,
raspberry jam and blackberry tartlets.
- Blackberry. - Blackberry.
Did you see evidence of a meringue being made?
No.
Tell me about the blackberries.
What led you to blackberries?
I think I saw blackberries in the fridge.
What's troubling to me is both raspberries and blackberries
are quite tart.
- A tart tart. - It's a tart tart.
I love raspberry jam and I love blackberry, so it works for me.
So, maybe you're right
and you're totally safe and maybe you're not.
JOEL: Janusz. Keiron.
JESSICA: Oh...
What is that?
We have six individual Bakewell tarts.
I saw a palette knife, which had what I took for frangipane.
And then, Janusz had seen
a jar of raspberry jam in the fridge.
It all made sense.
- Famous last words. - Yeah.
Your frangipane is moist. Very, very well done.
The jam is delicious.
Crust is so well baked. I'd pay for it.
Phew. Well done, babes.
JOEL: Lenore and Jessica.
Oh! Ooh! Take it in.
Oh, that's pear frangipane.
JESSICA: What we made is six
frangipane poached pear tartlets.
One thing that we were very confident in was poached pears.
LENORE: Yeah.
I saw one single, I hope it wasn't my imagination,
pear seed.
I do think it's slightly dry.
But the frangipane
really does save it 'cause it's nice and moist.
The jam looks really pleasing.
I'm almost done.
(Laughing)
Listen, if poached pears and frangipane is the tart
that was baked in the Crime Scene Kitchen,
well, this is a good example.
BOTH: Thank you.
JOEL: Nikki and Brando.
We have a pear and frangipane tart.
What clues in the Crime Scene Kitchen led you to bake this?
We saw the almond flour
and there was a pear seed on the counter.
Do pears have seeds?
(Sighing)
And the jam was a little bit misleading,
but we decided that it was used in the lunch
and not in the tart.
Oh, she's got me worried.
The frangipane is delicious. The pears are lovely.
Guys, it's so nearly wonderful.
When you eat the outside of the tart, it's delicious.
It's just when you get onto that inside,
that pastry, to me, looks quite raw.
- Okay. - Thank you.
I'm feeling not so confident.
But we definitely do think that the angels are with us
and they're guiding us to season two.
Oh.
- Episode two. - Episode two.
All right, teams, you've baked, we've tasted.
Nothing left to do now
but reveal the Crime Scene Kitchen dessert.
What is it? What is it? What is it?
- What is it? - JANUSZ: What is it?
- What... - ...is it?
(Gasping)
Welcome back to Crime Scene Kitchen.
We have now tasted all five desserts
in this elimination bake.
The stakes and my triglycerides could not be higher.
Here's where things stand.
Three teams used a filling of raspberry jam,
while the other two teams chose pear.
Confectionator 3000, reveal the Crime Scene Kitchen dessert.
It's...
Bakewell tarts! Bakewell tarts!
What is it?
JESSICA: Best case scenario...
It's a poached pear tart.
- It's a poached pear tart. - LENORE: Yeah, yeah.
APRIL: Please be a raspberry Linzer Tart.
BOTH: Please be a raspberry Linzer Tart.
JOEL: Six pâte sucrée tartlets filled with almond frangipane,
topped with a poached pear.
What?
Oh!
Oh.
Pear frangipane tartlets.
Dang!
Curtis, take us through the clues
that should have led the bakers in this direction.
CURTIS: The six mini tart dishes and crumpled parchment papers
in the trash indicated six mini tarts were made.
Oh.
CURTIS: The used almond flour and remains on the spatula
suggested a frangipane filling.
ADAM: I didn't see no almond flour.
Yeah.
CURTIS: The pear seed on the counter,
along with the large pot in the dishwasher,
indicated a poached pear topping.
There was evidence of raspberry jam being made,
but it was used for the PB&J sandwich in the fridge,
not in the bake.
Wow. We were wrong.
Wow.
Following these clues correctly
should have led you to that delectable pastry,
six poached pear frangipane tartlets.
There was two teams that read the clues really well,
producing pear and frangipane tarts.
Lenore and Jessica and Brando and Nikki, great detective work.
BRANDO: A bit of redemption for us.
See you next episode.
(Laughing)
Lenore and Jessica got everything right,
except adding plum jelly.
(Laughing) Love that for us.
The tarts made by Cliff and Adam and April and Samantha
were the furthest away, in our view, from the mystery dessert.
The team of friends going home tonight is...
I really do believe that we are talented bakers
and we deserve to be here.
APRIL: Yeah. We really wanna stay and prove what we can do.
This might be my last rodeo.
But I'm not ready to go. Are you?
- No, absolutely not. - No, I didn't think so.
(Exhaling sharply)
...Adam and Cliff.
Oh, no!
- It's all right. - Oh, well.
CURTIS: Unfortunately, you included
both blackberries and meringue in your dessert,
neither of which was in the Crime Scene Kitchen.
It's okay.
Clearly, you're great bakers, but today just wasn't your day.
- Thank y'all very much. - Yeah, thank you.
We really appreciate it.
It was a good time and we learned a lot.
We are sorry the journey is ending here.
It's time to saddle up, ride out of here
to your town car and to the hotel.
- Yeah. - (All laughing)
Thank you for coming on Crime Scene Kitchen.
- Thank you, guys. - YOLANDA: Thank you.
We love you, guys.
CLIFF: I really thought we had a shot.
But we tried. I mean...
- We did try our best. - We did try our best.
I've been baking for nearly 40 years,
but I think the time has come
to move out to that five acres I have,
get a rocking chair and put it on the front porch
and watch the sunset.
Sounds nice.
Congratulations, you guys.
You five teams have survived this first test.
All right, now hug each other and be happy.
You did it. You did it.
All right, that's it for tonight. Join us next week,
when our teams of family members enter the culinary Coliseum
and slug it out using only springform pans,
heavy cream, and their imaginations.
Good night, everybody.