-I'll get that for you, my doll. -Oh!
-Or maybe not. -[all laughing]
[Georgina] Chocolate croissants.
[Richard] A croissant?
-I have trauma. I have chocolate trauma. -"Croissant". No chocolate.
[Richard] That was the hardest thing, learning all that chocolate.
-[Georgina] Oh my God. -That was so hard.
There was a moment where a tear was about to leave my eye, but I was like...
[sniffing] And I sucked it back in, but gosh!
You know, and Frank is gone.
-The middle man. -Frank.
I really can't believe we've made it. I mean, top three.
-Three. -That's unreal to me.
It's crazy.
Especially 'cause before coming here, I was not a very prolific baker, per se.
I'm a box cakes mix girl.
I'm just, like, a street person who ended up here.
-[Richard chuckles] -And my very first cake,
I couldn't even get a fully baked cake out of the oven.
I can't believe that I almost went home the first challenge,
and now I am the last lady in the competition.
I've definitely grown the most out of every other baker here.
Now that I'm getting closer and closer to that money,
the stakes are definitely very, very high because I have loans I need to pay off.
I am a victim of the American education system.
I really need to get my loans paid off so that I can start something new.
-Cheers to the top three, right? -[both] Cheers to the top three.
I made it to the top three, and that makes me feel mighty fine.
The key to my success
has been applying everything that I'm learning in the Baking 101s
into the Big Cake Bake.
My strategy is working, y'all!
So let's do, like, a little count. How many wins do we all have?
-Of course Ignoisco would bring this up. -[laughing]
-Of course he would. -"How many wins do we have?"
Bakers, we are so proud of you. Can you believe it?
You're standing here right now, just the three of you.
-I know. Mind-blowing. -Oh my God.
It's been a pleasure to see you rising from the first cake to today.
You know how to work with chocolate, you know decor.
[Richard] I'm trying to learn everything that they teach me.
I mean, there's things that I've created that I never thought I could create.
I'm very proud of myself, and my family and the girls are gonna be proud of me.
We finally have good cake on Nailed It!
Finally. All we had to do was teach people how to do it.
[laughing]
Today is the last hurdle.
Two of you are going to move on to the last Cake Bake
to compete for $100,000.
So it's only fitting that in order to get there
you'll have to do something that has never been done before
in Nailed It!history.
-Prepare for a little déjà vu because... -[suspenseful music building]
[dramatic sting]
-[Georgina laughing] Oh! -[Richard] Hey!
You're going from "failed it" to "nailed it."
Bakers, one of the most important lessons in life is learning from your mistakes.
-Yes. -[Nicole] Well, today you get a do-over.
[Jacques] To make the "business in the front and party in the back" cake,
you need impeccable construction, a surprise in the middle,
clean fondant work, beautiful piping,
and most importantly, well-done figure for the party.
I am really excited to recreate this first cake
that I struggled with so, so much.
Ew! [gasps] Did I forget something?
[hosts] Oh...
-It's a struggle. -[hosts] Oh...
Since then, I've learned a lot, I've paid attention, put in the work,
so I am absolutely gonna redeem myself with this cake.
But don't worry, you won't have to figure it out on your own.
It's time for our very last Baking 101.
-Ooh! -All right.
-[splats] -[enchanting music plays]
To prepare for your success in the Big Cake Bake,
Erin and Robert will teach you
how to sculpt detailed figurines using armature.
They already taught you all of the other skills you didn't know on this first cake.
This is the final piece you need.
[Nicole] So for this Baking 101, you'll be making a figure of yourself
pushing a sweet little donut boulder up a hill
to symbolize what it's been like for you in this competition.
Once your coaches are done, you'll have one minute on the clock
to finish your figures and your donut boulder.
I've never pushed a boulder up a hill because I live in modern-day times
and boulders just don't exist.
The baker with the best sculpting work and tastiest donut
will win an advantage in the Big Cake Bake.
All right, bakers, sculpt your way to greatness.
-[bakers] Whoo. -[exciting music playing]
[Erin] We're going to start by making your donut boulder.
So we are going to go ahead and whisk some of our wet ingredients together.
I have my milk...
Okay, milk.
...the melted butter, and the eggs.
We just are trying to whisk this to combine, okay?
I'm gonna add my flour, baking powder, salt, and our nutmeg.
Pour those wet ingredients in there.
Now, we're just gonna start mixing it until it starts to come together
around the dough hook.
Ignoisco, have you ever made donuts before?
I've never made donuts before, so this is actually pretty cool.
I really like eating donuts. I'm a basic donut eater.
Like, just give me a glazed donut, and I'm happy.
The dough hook. It's doughy.
So we're ready to roll this out to about a half an inch thick.
-If you want to cut out a donut boulder... -[Georgina blows raspberry]
...our fryer should be set around 350 degrees.
I'm gonna go ahead and drop them in.
[Jacques] Keep a close eye on your donuts.
You want them to turn golden brown, and it happens quickly.
Oh, they already floated up. That's good.
[Nicole] Ooh!
It's for you to taste. Careful, it's hot.
-[Nicole sputters] -[laughs]
I'm a little bit nervous because deep-frying is a great fear of mine, but...
-[oil sizzling] -[whimpers]
I just don't like hot oil 'cause hot oil is so hot.
Ideally, if I could go throughout my whole life
without ever having to deep-fry a thing after this...
Oh my God, it's, like, bubbling.
I want to stay as far away from this as possible.
[Richard] I think mine are done.
[whimsical music playing]
-Ooh. -What do you think, Nicole?
[Robert and Erin laughing]
It's really good.
Okay, bakers, I'm gonna go ahead and prepare my filling.
I have some ganache here.
We've given you a lemon curd and a pastry cream as well.
I'm going to stick the skewer into it,
and then I'm gonna move it around a little bit,
so that there is a little bit of room when I put the pastry tip in.
I'm going to stick the tip as deeply into the donut as I can
and pipe until I start to feel this donut getting heavy.
[Richard] My curd just doesn't go in.
[Erin] I'll teach you how to decorate the donuts a bit later.
I'm gonna turn it over to Robert so we can start making our figures.
[Robert] So we have our armature here.
He's going to be pushing our donut up the hill.
You always want to use armature shaped into your figure,
in order to give your modeling chocolate something to hold on to.
So I'm going to start off with the legs for our armature, his pants.
And I'm going to roll it into a log.
I'm now going to take my knife,
and I'm just cutting a slit into the back of the log,
and then we can wrap it around.
-Who are you going to make, Nicole? -I'm making myself.
You... Oh! Ni... Nicole.
Hey, bakers, how are you doing?
-[bakers] Good. -Georgina?
Uh, my hands are very hot, so the modeling chocolate's very shiny.
But I'm letting it... [blows]
When I first got here, modeling chocolate and fondant was really scary.
I didn't understand how modeling chocolate worked.
So it'd get too hot in my hands.
But I'd keep working with it so it'd droop and drip off everywhere.
Okay, with the red pants.
Yeah, I'm making some red pants, some red skinny jeans.
It is so hard to work on little figurines like this.
I mean, it definitely still looks better than...
[laughs] ...the very first time I did this.
Remember, with these figures, we wanna make sure they're proportioned well.
Richard, I feel like yours has some very nice, lean legs.
[chuckles]
Oh, you gave a butt to your little, uh, figure here.
-[Nicole and Robert laughing] -Ooh! Nicole!
I'm now going to start working on the shirt.
Slightly flatten this out, and I'm going to cut a rectangle.
Make sure that one end is more narrow than the other.
This figurine's having a hot girl summer. Do you know what that is, Jacques?
[Jacques] No.
I'm going to start working on the hands and head.
And I'm just going to form a ball right now,
and I'm going to cut that in half.
[suspenseful music playing]
[Richard groans] I'm telling you, my hands are too hot.
How are your little guy's hands, Georgina?
They look more like seashells. Ignoisco, how are your hands looking?
[chuckles] My hands are looking kind of big.
Hello.
All right.
So now we can finish working on the details
like the pupils, the eyebrows, and the hair.
[dramatic music playing]
Carefully place the eyebrows. They're so tiny.
My past figurines were oversized, un-proportioned, didn't have eyeballs.
Where this one, you know,
it actually has fingers, it has a nose, a mouth.
I just gave it a mustache.
[both laugh]
I gotta give this figurine the... the 'stache.
You know, that's, like, that signature thing of me.
I've had a mustache since, probably, the eighth grade.
So the last thing now to do is to add the hair.
My guy doesn't have hair.
[suspenseful music playing]
[Georgina] All right.
Okay, look.
-[Jacques] I love her! -[Nicole giggles]
[Erin] Now, let's decorate your donut boulder.
I'm going to go ahead and dunk my donut into my icing.
There we go.
I'm just gonna go ahead and apply sprinkles to my donut.
[Georgina] It's looking really good. I'm just gonna let it rest here.
-Wes? -Wes!
-[Wes] Thank you, Jacques. -You're welcome, Wes.
[Nicole] And Nicole. I didn't do anything.
I'm just going to go ahead
and place it through the two dowels on the middle of the road.
-[whimpers nervously] -Now I'm going to place our figure,
and then I'm going to work on adjusting the arms.
Because his hands should be pressing up against the donut.
Okay. I'm done.
All right, bakers, you have one minute to finish.
[Ignoisco] Wait, and how did this...
[chuckles]
Terrible. Whatever.
[sighs]
Oh my God.
Twenty seconds!
-[Ignoisco] It supposed to look like that? -[Georgina whimpers]
[Richard] More sprinkles.
The donut, it's looking really good now. I'm thinking I might add an extra donut.
He's a strong man, he's got to show his strength by holding two boulders up.
Ten seconds!
[Georgina chuckling]
Five, four, three, two, one.
-You're done! -[Richard exclaims]
Oh boy. Two donuts?
[Georgina] Richard!
[imitates explosion] You've outdone yourself.
-Richard! -Hello.
-Ooh! -[Richard chuckles]
[Nicole] This is so cute. I love that his mouth is open.
-[Richard] Because he's breathing. -[groans]
-You know, he's like... -[laughs]
[groaning]
[Nicole] I think he's really cute.
You can give a little bit more legs, a little bit more arms,
but two donuts and he's pushing them up the hill.
-Showing that strength. -[Jacques] Congratulations, yes?
It's definitely baked
and maybe a little bit over. Yes.
-[both] Thank you, Richard. -Awesome, guys. Thank you.
-Georgina. -Hi.
[Nicole] Ooh!
-This is fun. -[giggles]
[Nicole] I like your person.
The face is a lil' trippy.
-Bug eyes. Yeah. [chuckles] -Bug eyes.
-Making faces, it's always very difficult. -Mm-hmm.
You know, I did sculpt a little bit of a booty,
because I do a lot of squats...
-[laughs] -...and I've got some strong shoulders
because I recently learned to do one push-up, so...
-Ooh! Congratulations. -Yeah!
-Thank you. -[Nicole] All right.
-Well, let's taste your donut. -Yeah.
[hosts] Ooh!
[Jacques] Nice and chocolatey.
[suspenseful music playing]
[Nicole] Um, I think your donut's a little overcooked.
But it's fairly good.
Thank you.
[comedic stings]
[Ignoisco] Uh-huh!
-Ignoisco, these legs. -[in high voice] Oh, hello!
Yes! I mean, when you're pushing things, you gotta twerk, right?
-Yes. -[both laugh]
When you are pushing things, you gotta twerk.
-All right, Ignoisco, it's you? -Uh-huh.
Yes.
[Jacques] The front arms are bigger than the biceps or triceps.
-And the twerk. -[Ignoisco] I agree.
-You know, it's interesting. -[laughing]
It's interesting!
-He hit you with an "interesting." -[Jacques] Interesting.
[intriguing music playing]
Again, I do think it's a little overcooked.
-Um, that being said, I like the flavor. -Yes, I agree with you, Nicole.
-We now need to decide who won Baking 101. -[Jacques] Yeah.
Bakers, your figures really made us smile.
Aw.
Donuts can be difficult, but it was a great first try.
And we really enjoyed it.
And the winner is...
[suspenseful music building]
-Richard! -Hey!
Finally!
-[laughing] -Congrats.
I haven't won a Baking 101 yet.
Better late than never.
Exactly.
The strong man wins the last Baking 101.
I'm on cloud nine.
I just gotta keep this momentum going.
I'm feeling like, finally, luck is on my side.
You just won yourself an advantage in the Big Cake Bake.
Yay!
-[splats] -[enchanting music plays]
You're gonna get prepared piping bags and all the colors you need
for the "business in the front" side of your cake.
-Yay! -Congratulations!
-That's good. -[Richard] That's a come-up.
That's a huge advantage. I don't have to worry about matching the colors.
I'll have all the tips I need.
Easily saves me lots of time.
-Ignoisco... -[laughs]
...sculpting was a little bit difficult for you.
-Uh, yes, it was. -We're gonna give you the panic button.
When you feel the need to slow down your rivals, hit it.
And then they must separate 25 sprinkles with tweezers
before they can continue baking.
Okay, bakers, you'll have six hours to complete
your Failed It to Nailed It Cake and claim your spot in the last Cake Bake.
With so much at stake,
we've invited someone who knows her sweet and savory stuff
to help judge your big cakes.
Food writer, editor, and recipe developer Alyse Whitney.
-Yay! -[Georgina] Ooh!
All right, bakers, your time starts now!
[Erin chuckles]
[panting]
[Richard] What do I want? Pans.
-Wow. So this it. This... -[pans clattering]
[Georgina groans]
Excuse me.
-Wait, Georgina! Oh my goodness! -I'm sorry. I'm sorry.
They learned so much, and we see so much improvement,
that redoing the first cake, in fact, I think that's a great idea.
Yeah. Richard, even though he's been in the middle,
to win your first Baking 101,
-that's pretty exciting. -Yeah.
Georgina, I think is, you know, kind of up and down.
I was pretty convinced she will not hold her space.
And look at her, she's there, we have only three bakers.
And she's earned it.
And Ignoisco surprises me every time he shows me something
because either it's spectacular or it's like, "Well, what went wrong?"
-[laughs] -[Jacques] And today he surprised me.
Because I was expecting a nicer figure than what he did.
-That'll be a challenge for them for this. -Who knows who's going to win.
-So true. -Okay, toodle-oo!
-[Erin] See you later. -Toodle-oo?
-Toodle-oo! -[coaches chuckling] Toodle-oo.
[dramatic house music playing]
Richard, what flavor are you thinking of this time around?
-[sighs] I'm gonna do a red velvet cake. -[Georgina] Red velvet.
It's the one cake I haven't done yet.
The last Cake Bake is just almost there. I can almost taste it.
I know that I need to take risks
because Georgina's cakes look amazing all the time.
And Ignoisco's really great with his piping skills.
This guy pulls flavors out of nowhere.
[chuckling] So, Georgina, does this bring back any traumas for you?
It is. I'm trying to keep it simple and not bite off more than I can chew.
This is my first time with food coloring, which is why I'm sticking with vanilla.
[exciting music playing]
Right.
-Hey, Richard. -Hey, guys.
What flavor do you have going on here?
I am actually going with a red velvet cake.
-Awesome. -Something I've never done.
-You're using cream cheese as the filling. -As the filling.
I remember, during your first surprise cake,
-you used gummy bears on the inside. -[laughs]
Oh my... Oh!
That hole is stuffed.
I'm going all in on sprinkles.
You have to make sure your cavity is large enough...
-Yes. Yes. -...and tall enough that you have enough.
-Don't fall too short on the cake itself. -No, no, no.
-Like I said, I'm planning this one out. -[all chuckling]
First time I made this cake, it was tiny.
This time, I need to make this cake the exact height.
So it has to be perfect.
There we go.
-[coaches] Hey, Georgina. -Hi.
-What flavors are we working with? -I'm doing a rainbow vanilla cake...
-Okay. -...with some buttercream in the middle.
I'm still playing with what I want to put on top of it.
You know, one thing I've seen in the pantry,
if you want to add another layer of flavor,
are the crispy chocolate pearls.
-So they're like crisp on the inside... -I'll use those. Shh.
...and then chocolate on the outside.
-Okay, yes, I'll probably do that. -[Erin] Yeah.
We want everyone to see you nail it. So make it as close as possible.
-Make sure the height is there as well. -Thank you, guys, so much.
Hey, Ignoisco.
-Below and belie. -Hey! What's...
-Below and belie! -[coaches laughing]
-Been waiting to say it. -Yes!
-[chuckles] -Come on, that just gave me life, child.
-[chuckles] -What flavors are you working with?
So, the goal is to do an ap... uh, apple pie cake, actually.
-Ooh! Did you see how excited I just got? -So I'm going to do a...
I'm gonna do a vanilla cake
and a vanilla... and just, kind of, a vanilla buttercream
-to keep it... some of the flavors simple. -Yeah.
But I'm doing apple pie filling,
and then I'm actually also gonna put some salted roasted pecans in there as well.
-Awesome. I love this plan. -Yeah, no, that sounds great.
Yeah, you know, 'cause I want to wow them with some new textures.
The cakes that I'm making now don't look like that first cake I made.
I'm really trying to make sure that I take in everything
the judges have been looking for.
Add textures on top of different flavors.
And that's why I decided on doing the pecans,
because it's going to add a great crunch.
What do you plan to put in your cavity? Because last time you used M&Ms.
-And that didn't really work. -I'm using all sprinkles, child.
-[chuckling] All sprinkles? -All sprinkles, okay?
We ain't gonna add none of that other stuff.
Go with what works.
Alright, Ignoisco, best of luck. We'll be here for you.
[Ignoisco] Thank you.
[dramatic synth music playing]
Richard, what was the flavor of your first cake?
-[Richard] It was vanilla. -Ignoisco?
[Ignoisco] I did vanilla and vanilla. So we're being a bit more adventurous.
What was yours, Georgina?
-Rice Krispie taste? -[all laughing]
-Whoo! [imitates sizzle] -[Ignoisco] The shade is real.
[Georgina] Oh, it's looking quite lovely, actually.
Seeing lots happening out here. Lots of color.
All right, let's get started on all this buttercream.
I know how to make buttercream now. I used to put it all in at once.
-[Ignoisco] We just didn't know much. -Yeah.
[Ignoisco] So now, like, knowing so much more...
-Live and learn. -[Ignoisco chuckles]
...hopefully we know how to avoid certain mistakes.
-Hopefully. -[laughs]
[Richard] Oh yeah. Light and fluffy.
I've made cream cheese frosting in the past,
but never really a filling for the inside of a cake.
It's kind of like making buttercream, but you don't want to add too much sugar.
You really want that cream cheese flavor.
That tastes like cream cheese.
[Ignoisco] All right.
Whoo! What are you doing there, Ignoisco?
I am gonna do some salted pecans
and I'mma pop it in the oven so that they can roast.
-Hey, Richard. -Yes?
Want an apple? I didn't poison it.
[Georgina] Oh, get out of here!
[bakers laughing]
For my apple filling,
I'm gonna be frying those, and then I'm gonna season it
with some sweetened condensed milk,
some brown sugar, and a bunch of different spices
so that the apple pie flavors really pop through.
The only thing that makes me just a little nervous
is that there's a lot of sweetness goin' on.
I put too much on my plate for today, to be honest.
All right.
[exhales] Let's get started on the people.
-You working on your figures? -[Georgina] Yup.
[Richard] Look at you!
[Georgina] Last time, my figurines looked very rough.
This time, I wanna make sure I start on my modeling chocolate figurines earlier.
I see Georgina, she's already working on her figures.
-I kinda want to get a little closer look. -[Erin] Yeah. Go for it.
I want to maximize every second of this cake for my decorations.
-Georgina. -Hi, Robert.
-So you're working on your figures? -I am, I am.
-It looks really great. -Look good?
It does. And just remember,
handling it so much, it'll start to get soft.
So if you ever get to that point, just let it rest.
-Maybe move to one of the others. -Yeah.
-Yeah. But that looks great. Good job. -Aw, thank you, Robert.
[both chuckle]
-[Jacques] Nicole! -Oh yeah! Oh yeah!
-Ah! Nicole, you shoot me! -Oh, what? Yeah. Yeah.
-[Jacques] You got me. -[shouting] Mom! I'm hungry!
Pizza roll me!
-[munching] -[Jacques grunts]
[Nicole] Mom, put it in my mouth!
[video game music playing]
[groans, chokes] Mom!
-You got... Mom! -[laughing]
Mom, it was too hot!
Four hours left, you guys.
[Richard] Oh yeah.
Ooh! This one's hot.
[Ignoisco] So, we are going to pop this, now, in the fridge.
Richard baked those ten-inch cakes. And that's not enough.
Once he levels those, it's gonna get so much lower.
-I wanna say something. -We should.
-Got only one rack... -[Robert] Richard?
-What happened now? -Do you have enough cake?
I would suggest, maybe, taking a ruler and measuring that cake,
then measuring each of your cake layers.
[Richard] Yeah, yeah, yeah. Of course.
This thing is tall.
-That's a six. Yeah. -[Robert] That's six.
-And you have four, so... -[Richard] Jesus. All right.
You may be running the risk that it's a little short. Keep it in mind.
-Alright. -Okay. Cool, thank you, Robert.
I'm feeling pressure.
-Did y'all measure your cakes? -I just made four of each.
So I think, boom, that messed me up right there.
I don't want to take any risks.
I need to make some cakes real quick to bring the height up another notch.
Five and three-quarters.
It just takes time, you know,
and I feel like time is always a problem for me here.
More cake. It's the story of my life.
-[chuckles] -It's okay, Richard, I have faith in you.
[Ignoisco] We're gonna work on these figurines
because that is the main part of this challenge.
Slowly but surely, my figurines are getting better.
The people on my first one literally had, like, no detail at all.
Them figurines was trash. But now they look so good.
I'm getting all of the finer details,
all their facial features, all their body parts.
Oh my goodness. Look at this!
My first one didn't look nothing like this, child.
One figurine down.
Ooh!
[Richard] More cake. All right.
Cake is easy. That's the easy part.
It is exciting to see them using their downtime so wisely,
'cause a lot of them are waiting for cakes to cool,
and Richard is waiting for more cakes to bake.
The best thing to do is get the main component.
So get the color of the pants and the shirts on of each one.
Then go back individually and add the details.
I hope to see such improvements on those figures.
This boom box got lots
-of little details in it. -Lot of details, huh?
[Ignoisco] Oh, that is so sloppy.
[oven timer beeping]
[Richard groans]
[pleasant music playing]
[Richard] This is hard. [sighs]
Hi.
-Oh, hello. -[Jacques] Hi, coaches.
-Hi, hi, hi, hi, hi. -Hello. Hello there.
-How are you, Richard? -I'm feeling like I'm about to rush.
-You're okay with the height of your cake? -Definitely. I'm 100%.
What about the balloon?
-[chuckles] -[pops]
-Oh! -Whoa!
-I know, but you can't eat the balloon. -[chuckling]
-I'm not gonna do it this time. -Oh, all right.
You got your little guys made. Oh, they look great.
-[Richard] Yeah. -[Nicole] Do you feel more confident?
[Richard] Definitely, that's why I'm gonna dedicate
the last 30 to maybe 35 minutes to just piping.
I've always struggled with piping.
I don't have a steady enough hand to hit them swings
without getting a shake in there.
[groans] Damn it.
[exhales]
-Hi, Georgina. -Hi, guys.
-How's it going? -Going well.
I'm just mixing up my different colored buttercreams
to start doing the piping on the business side.
[Nicole] I love this.
So you're confident for your piping? The color going to be pretty close?
Yeah, "confident" is, like, a very strong word, but I feel like, "Mm."
[Nicole] Okay.
-[Georgina] It's all cake, too. [chuckles] -It is?
Where is the Rice Krispies?
-No, not even a speck of Rice Krispies. -Not nary a Rice Krispie?
-[Georgina] Nary a Rice Krispie, no. -I love that.
We're seeing a huge improvement already. What a treat.
-I know! -[hosts] Thank you, Georgina.
-Whoo! Working that fondant. -Yellow.
-[Nicole] How are you, Ignoisco? -[in sing-song] I am grand.
What about your little figurine?
My figurines have feet, and faces,
-and hats, and detail on the clothes. -Oh!
-[Jacques] You did better, yes. -[Nicole] That's great.
Are your cakes tall this time?
-Yes. -I feel they were short the first time.
They were so short the first time.
[Jacques] The height gives you enough space for you to pipe all the details.
-[Ignoisco] Yes. -That's why, also, we want the height.
This is a redemption.
You look like you're in good shape, so...
-Thank you, Ignoisco. -I'm excited to see it.
All right, Jacques, I guess we go somewhere else now.
[both speaking French]
Let's see.
Okay, so we were out there in the trenches.
We were looking at our bakers. I think they're doing good. I'm excited.
[Erin] There's a lot of improvement.
[Jacques] So definitively they have height.
The figurines have faces, they have detail, they have shoes.
-I'm excited! -I mean...
Look at their original figures.
-[Nicole] I know. -[Jacques] Oh my God, yes. [laughs]
[Nicole] Okay, bye.
-Bye. -See you.
[Nicole] Come on, Jacques.
♪ We gotta go to downtown Burbank ♪
[upbeat music playing]
[Richard] Three hours left, everyone!
Oof.
[exhales]
[Richard] How are you on cake sizes?
Um, I'm okay. Each of mine is one and a half inches and I have four,
so it should just be just right, but I'm gonna go heavy on the filling
to make sure I get that height.
And I'm already at three and a half. That's great.
[Georgina] Mm!
-What was that for? What'd you do? -[Georgina] So good.
You'll have to find out.
[grunts, chuckles]
[Georgina] They're crispy chocolate pearls.
Oh, these pecans smell so good.
[Richard] What is your surprise, Ignoisco?
[Ignoisco] It's just sprinkles.
[Georgina] What about you, Richard? What's your surprise?
[Richard] Sprinkles. Last time it was gummy bears.
Get in there. All of you.
[Ignoisco] I want to make sure that they fall out and that it's exciting.
[Georgina] Really, I just need one straight edge.
[Richard] What are you doing, Ignoisco?
[Ignoisco] Mixing my buttercream for my pink side.
[Erin] Look at that straight line, Georgina. It looks so good!
-[Robert] Good job, so much better. -[Erin] It looks so good.
I do want to point out something.
You may patch in some on the sides of your cake because there are holes.
-There are holes? -[Robert] It's not completely smooth.
You think that's smooth? If you think it's smooth then it's smooth.
-Now I know it's not smooth. -[Erin] Hold on. Show her what you mean.
Yeah, see. You have a hole here.
-That counts as a hole? -Yes. It's not smooth.
Picky, picky, picky. Okay.
-You see how that cake looks up there. -[laughs] I know. I know.
Just take an offset spatula, just fill in the hole a little bit,
-then take a scraper and wipe it off. -Okay, cool.
Bakers, only two hours left.
[whimpering]
This pink is interesting, trying to get it exact.
If that gets me sent home, this frickin' color...
Yeah, I'm struggling.
-[Ignoisco cackling] -No!
-[continues cackling] -[laughs]
Get to picking those sprinkles!
[Erin] Georgina and Richard, you can't get back to work
until you've each separated 25 sprinkles by color.
[Georgina] One, two...
So many sprinkles.
And now I feel like this is too loose.
[Georgina] Five. Boom.
-[Richard] How are you doing, Georgina? -I'm on my fourth set of five.
-Jesus. -[Ignoisco] Already?
Tweezers and sprinkles won't stop me.
Everyone loves to underestimate me.
Like you, Ignoisco.
-[Ignoisco laughs] -[Georgina giggles]
Okay, I'm done.
I'm still young enough that I have those fine motor skills.
-[laughs] I need my glasses. -[laughs] That was an age dig.
-[Ignoisco] Are you saying Richard is old? -I know, right?
-Ooh. You did it. That was quick. -[cheers] Okay.
There you go, Robert. Now you can count mine.
-You got it. Get back to work. Good job. -Yay!
That's fine. That'll work.
[Georgina] Just over one hour, you guys.
[Ignoisco] Time is winding down.
[suspenseful music playing]
[Erin] Ooh, I love to see some dowels going in some cakes.
[Georgina] Whoop! All right.
[Ignoisco groans]
When I stack my cakes, I realized that one of the dowels
was a little longer than the other dowels.
So there's, like, this big gap between my tiers.
But I'm like, "Phew."
At least there's no cake board sticking out of the cake.
Oh, your slip is showing. Your slip is showing!
[laughs]
[Robert] Bakers, you have 30 minutes left.
[Richard] Oh my God.
Ooh!
Uh, that just got so sloppy.
I fell so far behind since I went ahead and made two more cakes.
I'm the last one to start assembling my cake.
I want to use my advantage.
[Georgina] Wow.
-Ooh, exciting, special delivery. -[chuckles]
Thank you.
Pre-made piping bags. What more can I ask for?
That saves me lots of time.
Not only do I not have to worry about the color,
I have everything I need for the piping.
First time I've won a Baking 101. Now I know how you guys feel.
Oh God.
So many details.
-[Richard] Oh no. -Bakers, you have ten minutes left.
[suspenseful music playing]
They really are pulling it off in these final minutes, and it's kind of amazing.
Still gotta get these streamers on.
[Georgina] Ooh!
My cake, it looks so much better than it did the first time,
but the pressure is on.
I'm trying to get as much done as possible on this cake
because only two of us can go to the last Cake Bake.
-Two minutes, guys! -[groans uncertainly]
Hope you made good use of your time, bakers,
because three, two, one, you're done.
[bakers] Whoo!
[bakers] Yes!
-We pulled it off. -We did it!
-Chip, chip, cherry-ho! -[Ignoisco] Chip, chip, cherry-ho!
Bakers, let me introduce you all to the marvelous Alyse Whitney.
-Hello. -[bakers cheering]
Nice to be here. Can't wait to see what you all bake up.
Can we get some judging lights?
[hosts] Ooh!
-Fabulous. Okay, bakers. -[chuckles]
Come. Surprise us.
[hopeful music playing]
Don't move.
Compared to my first cake, this is a thousand times better.
I improved on everything.
This moment right now, this is a life-changing moment for me.
I definitely see myself in the last Cake Bake.
[Nicole] All right, Richard.
Let's remember the "business in the front, party in the back" cake you already made,
and let's see the cake that you remade.
-Yay! [chuckling] -Come on, Richard! Show it! Show it!
-And by the way, you two look lovely. -Who cares? Let's see that cake!
-[all laughing] -[drumroll]
Nailed it!
-Wow. -Richard!
This is such a huge improvement from the first time you made this cake.
Spin it around, let's see the piping on the other side.
-Party in the back! Oh. Oh, oh. -[Alyse and Nicole] Wow!
[Nicole] This is delightful. This looks great.
Your figurines are people and I know it.
-[laughs] -What would the soundtrack to this be?
-It'd be... [imitates scratching turntable] -Oh.
Just the record scratching.
The DJ's like, "I will not play a full song."
-They're break dancing. [chuckles] -[Alyse] Okay, a cake dance.
Richard, you did so much better.
Yes.
The height of your cake is there.
Before, you gave us a very short cake,
and also the ribbon and figurine are much better this time.
It really looks like a party.
-It's really nice. -Can you turn it one more time for me?
-Of course. -[Jacques] Okay.
So, there is a geometry component to piping on a cake.
I don't think you looked at your height when you did it.
If it's not geometric, then we can see it.
Yeah.
But, look, I think you did a beautiful cake.
Thanks to you guys and the coaches.
We're so proud of you, Richard. It really looks amazing.
And you have come so far from that first cake.
-[laughs] -[Nicole] Okay.
I would love to see the surprise in the middle of the cake.
[Richard] Let's go down.
-Whoa! -[Nicole exclaims] Oh!
-It's coming down. -Fun!
-So remember, you used gummy bear. -Yes.
[Jacques] And they stick together. Here, we have a nice look.
I think it's a lot of fun to look at, and hopefully it's fun to eat.
-[Jacques] Thank you, Richard. -Thank you.
-Hi. -Hello.
All right, let's remember
the "business in the front, party in the back" cake you made,
and let's see what you...
-[squeaking] ...did. -[drumroll]
-Nailed it! -[hosts exclaim happily]
This is delightful, Georgina.
I like the details on the piping. And then the roses on top.
It is absolutely stunning.
The colors are screaming to me, and it's matching your eye shadow,
-which I appreciate the coordination. -Oh. Thank you. [giggles]
-Can you spin it around for us? -Whoo!
-Oh! -Ooh!
[Nicole] I love all the details. The music notes look really nice.
Compared to what you did the first day, it's amazing.
I love your little figure. The piping is really geometric.
And so much closer to our original.
It's 100% cake.
-Congratulations. -Thank you.
We all would like to see the surprise in the middle.
Wow, the way you picked up that knife was terrifying.
[laughing]
I'm a little bit nervous, since I helped her with the surprise.
-[Georgina] Watch out. -[Alyse and Nicole exclaiming]
-That's a surprise. -[Nicole] Wow!
I gotta say, how fun.
The colors of the cake,
the voracity of the chocolate little nuggets.
I have been transformed into a chocolate ball lover.
-[all laughing] -I mean, I'm a chocolate ball lover.
But seriously, Georgina, great improvement on your surprise.
All right, I'm excited to taste it, but I do have one more cake to see.
-Let's go. -[Jacques] Thank you, Georgina.
Cake boogie.
All right, Ignoisco. No pleasantries. We're getting right down to business.
Let's remember the "business in the front, party in the back" cake you made,
and, Ignoisco... [imitates fanfare] ...let's see what you did.
-[Ignoisco] Yes. -[drumroll]
[drumroll stops]
We're almost at the last episode, Ignoisco.
-[laughter] -[drumroll resumes]
[Ignoisco] It's not doing nothing.
Oh. There she blows! Nailed it!
[all laughing]
There she blows! Nailed it!
-[Alyse] Whaley good one. -[Nicole] Okay.
[Alyse] The piping is delightful on your business side.
I feel like I really am, like, going with the curves of the cake.
It's beautiful, and the flowers, stunning.
Ignoisco, spin this cake around. Let me see it.
[imitates fanfare]
-This is great. That boom box, oh boy. -[laughing]
I think I miss a little bit more ribbons, maybe a little bit more music notes,
but I think your figurines are super well-made, so fun to look at.
The worm is looking right at us.
[both laughing]
I love the improvement into the little figure.
The other side, your piping is beautiful.
Big improvement into the height.
I have to say that the bottom cake is not, uh, completely level.
[Ignoisco] It's the dowels. When I put them in, I was like,
"Dang it, a couple of these are just a little too high."
[Nicole] Ooh, I can't wait to see
-something tumble out. -[laughs]
[Nicole] Ooh!
[both] Oh!
[Jacques] I like that we have different color.
The cavity is big enough to have this flow coming out.
-It's a nice surprise. -Thank you.
The layers of the cake, it appears there's a chunk in between?
There are other surprises in between all of the layers.
-Oh my God, Ignoisco! -[laughing]
Okay, well, we saw three amazing cakes, three amazing improvements.
I can't wait to taste these cakes. So slice them up and bring 'em! [chuckles]
[Ignoisco] I definitely think that my flavors could help me to stand out,
but we all are neck and neck.
My biggest fear is to get to the top three and then not making it.
All right, Richard, you're up first. Tell us about your cake.
It's a red velvet cake with a cream cheese filling.
The red velvet is a really nice texture,
but the cream cheese frosting is a little sweeter than I'm used to
in a cream cheese frosting.
[Jacques] I agree. The filling was a little sweet,
but the cake is well baked and has a good flavor.
Enough layers?
[all laughing]
-I agree with Jacques. You nailed it. Um... -[all laugh]
[Nicole] This cake is really moist.
Overall, the improvement from week one to now is truly astronomical.
-Thank you. -All right. Georgina, you're up next.
Yeah, so this is a rainbow vanilla cake with vanilla buttercream
and some, like, crispy chocolate bits in between the filling.
-It's like a monster slice. -[Georgina laughs]
I'm going for it, though.
The cake is probably one of the most moist cakes I've ever had.
And it is so fun.
I know we're talking about taste here, but your eyes eat first.
-So I'm really impressed. -[chuckles]
I agree that the cake is very good. It's moist, it's baked to perfection.
The visual, we have a lot of contrast, but we don't have the contrast in flavor.
I know that sometimes, like, color and flavor, if they clash,
that could be a bad experience.
So I just wanted to keep it fun, sweet, straightforward and, like, just good.
Yeah, I love the colors. I love the little crispies.
I do think it adds a little bit of dimension.
You did a lovely job. I'll probably eat more of it,
which is something I've truly uttered very rarely on this show.
-[chuckles] -All right, Ignoisco,
tell us about your cake.
We have a vanilla cake with vanilla buttercream.
And the inside, which is the other surprise,
we have spiced apples and salted pecans.
Mm! When I bit into it, I immediately got a chunk of apple,
a piece of pecan that was super crunchy.
-More of a surprise than the sprinkles. -Yes.
Tell you the truth, I was very scared of the sweetness.
And you did a pretty good job to balance those flavors.
-You take a pretty big risk. -Yes.
-It tasted like an apple pie cake. -Okay!
All three of these were so good.
-Like, just look at where you came from. -[Georgina laughs]
-[Ignoisco laughing] I know. -[Nicole] Look at those sad cakes.
-[Georgina] Wasn't even cake. -[Richard] It does look sad.
[Nicole laughs dramatically] But I'm so proud of all of you,
which is going to make this decision even more difficult.
All right, bakers, thank you so much.
[suspenseful music playing]
That one's good. I think yours is really good.
-Hey, bakers. Congratulations. -[Richard] Hi.
-We saw three pretty incredible cakes. -Yeah.
We have to remember that the challenge is about the cake.
-[both] Yes. -But it's also
-about how much did they improve... -Mm-hmm.
...from the first Big Cake Bake.
When I think about Ignoisco's first Cake Bake,
it was a very little cake.
-Very small. -[Nicole] Little, small. This cake, huge.
[Jacques] The improvement is amazing, but his cake wasn't completely level.
[Nicole] Yeah, and then the piping,
from looking at the example cake to his cake, very little differences.
He really stood out between the three.
And his first cake, also, the flavor was not... was very simple.
-[Nicole] Yeah. -Vanilla cake, vanilla buttercream.
-Now, he's improved a lot on it. -Yeah, we have toasted nuts.
I know we all feared it'd be too sweet after we heard what was in it,
but he somehow managed to reel it in
and make sure that it was nuanced flavor and interesting.
Any worries, any concerns?
You know, of course, there are things that we still have to work on,
but in the short amount of time we've been here,
to see what we did the first week and to see what we're doing now.
Like, these are two completely different...
-[laughs] -Oh!
...cakes.
I think Richard really improved with his decoration.
We didn't have any blown-up balloons tacked on to the side,
we had all our figurines, the music notes.
Like, all the components were there. It was also a massive cake.
[Alyse] Eight layers.
The party side of the cake, he did it very well.
-The piping lacked a lot. -Not so great.
Not as consistent.
Yeah, I feel like we all came a long way.
I mean, especially when you actually look at the cake,
you're like, "Oh my God, that's what I started off with week one?"
Georgina, I think she had, what, Rice Krispie for most of that first cake.
-She... She improved maybe the most... -[Nicole] Mm-hmm.
...because she had no cake on the bottom.
So she may be the one who improved the most.
[Alyse] Her rosettes were just perfect. They looked like flowers.
The others kinda looked like asterisks
or something just not quite the... the flower shape.
I couldn't even get a single fully baked cake out of the oven,
and now I have eight of them.
Because we have to remember what they did before...
-[Nicole] Mm-hmm. -...their whole journey to today,
maybe that Richard will be the one who lacked the most success today.
But I did... I preferred his flavor over Georgina's flavor.
I thought Georgina's flavor was a little... elementary, darling.
It's very difficult. It's splitting hair.
[tense music playing]
Okay.
All of you have nailed it today. This has been a very tough decision.
-Jacques. -Richard.
I loved the red velvet cake.
The filling was nice. That cake was standing very well.
That was a lot of cake compared to your first cake.
Georgina, you had a cake today.
Last time, there was no cake on the bottom.
And the cake was well baked, delicious, light, fluffy.
That was really a good cake.
And the chocolate pearls, that was a nice surprise, thank you.
Ignoisco, the piping was beautiful.
You did a very good job.
We loved the surprise to your cake, and you take a big risk with that filling.
Alyse, please tell us who won.
The baker who won today not only impressed us
with their improvement and their design,
but their taste of their cake really meant business.
That baker is...
Ignoisco. Congratulations.
[chuckling] Really? Oh my goodness!
-You took your cake to new heights. -Thank you.
Congratulations, Ignoisco. You're going to the last Cake Bake!
[squeals happily]
I just went from failed it to nailed it!
I nailed it, y'all.
[Nicole] Hey, Wes!
Ignoisco!
[laughs] I'm so happy!
Thanks, Wes.
The last Cake Bake.
It is right there, and I'm gonna take a bite out of it!
Ignoisco, we are so proud of you. You now can return back to your station.
-Thank you. -Aw, congrats.
-[Ignoisco] Love you guys. -[Georgina] Love you.
Georgina, Richard, you both have made incredible strides.
This decision truly was not easy.
Richard, you come so far with your construction,
and we love your cake.
The filling was a little bit sweet.
And the piping was, as you know, not perfect.
Georgina, you show us so much improvement on the visual of your cake,
but we did expect a little bit more than vanilla.
Especially so far into the competition.
The second baker who will be competing in the last Cake Bake is...
[suspenseful music playing]
Georgina.
[Georgina] Thank you. Oh... Thank you.
I made it to the last Cake Bake. Whoo!
Coming into this competition, I wasn't, like, a baker.
Like, I really only used box cake mix and, like, not very experienced.
So this is like so crazy to me.
I'm so proud of myself.
In the last Cake Bake,
I'm definitely gonna give Ignoisco my best shot.
I mean, I'm not gonna be holding back at all.
This is it.
Richard, that means that you will be leaving our Nailed It!experiment.
But I'm so happy you were here.
Oh, I had a great time. I learned so much, and I have no regrets.
Your last cake was truly incredible. It came down to just nitpicking things.
-[Richard] Of course. Thank you. -Thank you. A pleasure to work with you.
You know what? I'm not sad to be saying goodbye.
I'm proud to lose to Georgina and Ignoisco
because those two made phenomenal cakes,
and I'm proud of how far they've gone as well.
I'm just ready for this pantry raid now.
Richard, to help you continue being the best baker that you can be,
it's time for what?
Another pantry raid!
[bakers] Whoo!
Wes! Roll that beautiful cart.
All right, you have one minute to raid our pantry.
Your time starts now!
[bakers] Whoo!
[upbeat music playing]
Go for your name. Your name!
I proved to myself and to my family that I am a baker.
I mean, there's things that I never thought I could create.
Structure, and building, and carving, and flavor.
Wes! Move faster!
[Richard] Yeah, blender. Let's grab the mixer.
Two KitchenAids.
Rob them dry, Richard!
[Nicole] Thirty seconds!
[Richard] I feel like I came a long way, and no matter what,
everyone's gonna be proud of me when I come home.
-[Nicole] Move faster, Wes! -[Georgina cheering]
[Richard] Pans, pans!
My message to my daughters is that if I could do it, you can do it.
I'm gonna bring home as much as I can for them.
I mean, I need five mixers, one for each one of them.
[all] Five, four, three, two, one!
-You're done! -[all cheering]
[Richard] Right on, Wes.
So long, farewell.
Will you still get a tattoo of my face even though you didn't win?
-Yeah. Yep. -[Nicole] Really?
Well, get to the tattoo shop!
-Bye, Richard! -[laughing]
-Hey! Cheerio! -[Georgina] Bye, Richard. [laughs]
[Richard] Whoo!
Bye, Richard.
And then there was two.
-[intriguing music playing] -All right, Ignoisco, Georgina.
You'd better get some rest,
because tomorrow it's not just Jacques and I that you need to impress.
Let me tell you, the guest list is just like your cake.
-Stacked! -[music ends]
[closing theme music playing]