Bake Squad (2021) s01e08 Episode Script

1
[neon buzzing]
-[intro music plays]
-Show me what you're cookin' ♪
[Tosi] I'm Christina Tosi,
the founder of Milk Bar.
I built a baking empire
on sweet, delicious cookie dough,
and now I've built a squad
to make people's dessert dreams come true.
Christophe,
a pastry illusionist.
Maya-Camille,
a flavor fanatic.
Gonzo,
a champion of chocolate.
And Ashley,
the queen of cakes.
Individually, four brilliant bakers.
But I brought them together
to battle it out
and see whose dessert will be chosen
for someone's big day.
This is Bake Squad.
[Ashley] Can you do
a dolphin impersonation?
Uh, no. But you can do it for me.
[imitates dolphin call]
[all laughing]
-All right.
-Hi, Christina.
Good morning.
-How are you?
-Morning.
All right.
Bake Squad, stand to attention.
[military fanfare plays]
Guys, I was, like, just kidding.
Well, a little bit. But I like the gusto.
-Love it.
-You ready to get baking?
-Yes.
-Let us bake!
Let's give a warm welcome to Amber.
-Hi, guys.
-Hi, Amber.
All right, Amber.
-Yes.
-Tell Bake Squad about your event.
So we are celebrating my parents'
34th wedding anniversary.
-[Gonzo] Nice.
-Look at them!
-Come on.
-[Ashley] They're dressed like twins!
-[Amber] I know, they dress alike.
-Wait, what are their names?
-Marcus, Rhonda.
-So sweet.
They're so in love.
He always brings her flowers.
He still gives her the little pat
on the butt every now and again.
[Amber] Gotta keep it spicy.
Amber, tell us more
about Marcus and Rhonda.
They love to travel.
Every year, they would go to Europe.
-Oh, look at that.
-Yeah.
-They're not going to Europe in that.
-They're not.
They have their RV.
They go out all the time.
-That is nice.
-They love to be adventurous.
That's so cool.
Tell us about the party.
So it's a country-chic theme.
My parents are originally from Texas,
so they love all things Texas.
-What are you serving?
-We are serving barbecue.
Yes.
We're gonna have a lot of other soul food,
like the collard greens, the yams,
you know, just to bring
that little Southern feel in.
-Yes.
-Oh, la, la.
What do you know about
their wedding day 34 years ago?
-[all] Aww!
-Look at them!
-She's feeding him cake?
-Yes.
This is when my dad had all of his hair.
-[laughs]
-Um [laughs]
Oh, is that their wedding cake?
-Vintage.
-Yes.
That is their wedding cake.
-Vintage cakes are making a comeback.
-Aren't they?
-Vintage chic.
-Yeah.
It was, like, '80s but it's not too much.
-You know what I mean?
-Mm-hmm.
So I think it's still a beautiful cake.
-Did she like how her wedding cake tasted?
-Yes, she did.
-Okay.
-She would prefer a white cake. Yes.
What about dessert?
Do they get naughty? Indulgent?
Dessert.
Okay, my dad is a big dessert guy.
Um, he has to have a banana
once a day, though,
but, yeah, he loves dessert.
He has it, like,
next to his bed every night.
My mother, German chocolate cake.
That is her jam.
Do your parents like pies?
-Yes, they love pies.
-Ooh.
Pecan pie, sweet potato pie,
peach cobbler.
-Yes.
-Peach cobbler is huge.
[Christophe] Okay.
But that filling better not be runny,
because this lady will come after you.
[both laughing]
All right. Well, Bake Squad,
this is a big, big challenge.
-Yeah, it is.
-Literally.
Everything is bigger in Texas,
and that includes the cakes, of course.
All right, Bake Squad, Amber's gonna
come back at the end of the day,
which means you'll have only seven hours
to finish those desserts.
-The pressure is higher.
-[Amber] Yes.
[laughs]
Light those ovens up.
Let's get into the kitchen.
-Let's do it.
-Get down to it.
-Good luck.
-Let's do it.
[energetic music playing]
I'm a very outdoorsy guy. I love camping,
just like the way they like camping.
Yeah.
So, what I have
in my head right now is s'mores.
I'm gonna have two different kinds
of chocolates, okay?
I'm gonna have one that I'm actually
going to infuse with pine needle extract.
I'm gonna make my own essential oil today.
Really? How are you doing this?
[Gonzo] I have
a whole distillation system.
I have another chocolate
that I'm going to actually smoke
with the bluebonnet essential oil.
Bluebonnet is the Texas state flower.
They're really big into Texas, obviously.
Super proud about it.
Wow, that's brilliant.
I have many, many items in here.
Time management is key today.
Ashley. Okay, so, what are you thinking?
[Ashley] I want to make their wedding cake
again for them so badly.
I'm trying to keep as close
to the original cake as possible.
Like, imagine their faces when they walk
into their party, into their celebration,
and they see their wedding cake
from 30 years ago
just standing right there
in front of them.
Wait, are you going to take this
as literal inspiration?
Literal inspiration,
with some few minor tweaks.
I want to make a marriage of flavors
within the slice for the happy couple.
-I see what you did there.
-You like that?
So I'm mixing the strawberry cake
with the white cake,
having a banana filling inside,
some candied pecans,
um, a berry compote.
So there's, like, a lot going on,
but it's an explosion
of all the best flavors.
So I wanna do a sweet barbecue.
-Texas, baby.
-Yeah.
Sweet barbecue.
What components are you gonna have?
Do you know what? I'm gonna create
an illusion again today, with cake.
I can make, like, ribs crème brûlée.
So the inspiration today
for Marcus and Rhonda
is the state of Texas.
I wanna make a barbecue.
It's going to look like a rack of ribs,
but in fact, a piece of cake.
If you're grilling something,
you wanna add some veggies.
Corn on the cob.
-Okay, so we have corn on the cob.
-Yeah.
I think Marcus eats banana every day.
I kind of wanna do
a bananas Foster gelato corn on the cob.
What is the idea?
The idea is Texas-sized Southern pies.
-So big.
-Big.
-'Cause we go big, in Texas.
-We go big, yes.
-More than one pie, more than one flavor.
-Yes.
[Tosi] How big are we talking?
A standard pie is nine, ten inches around.
Right. So we are talking
three times that size.
Yeah.
I own a bakery that specializes in pies.
I make pies in my sleep.
However,
I've never made a pie of this size.
This is going to be hard to pull off,
because making one giant pie
takes a lot of time.
But here I am, making five giant pies.
I think that your biggest risk
is you're making huge pies,
you're making deep-dish pies.
And then beyond that,
how do you elevate them visually
so they feel really glamorous?
You gotta prove that pies
have an elegant place at a celebration.
-Okay.
-[hip music playing]
So here I am listening to Amber,
and she's talking about
how much her parents
love to spend time with each other.
They're super outdoorsy,
and I kind of relate to this,
because my wife and I,
we love spending time outside.
So for today, my vision is going to be
s'mores in the shape of Texas.
[rock music playing]
They're gonna have
two different types of chocolates.
One of them is actually smoked
with bluebonnet flowers.
Couple drops of bluebonnet essential oil.
The other one is infused
with pine needles.
In order to make this happen,
I wanna make my own essential oil
with my distillery system.
I'm going full-on Dr. Gonzo.
What are you doing over here?
You are a scientist or what?
So can you see this boiling?
So this is turning
my actual steam into liquid,
and then it's gonna end up
in this last beaker right over here.
That oil, that small, small amount of oil,
is gonna be very potent,
so that's what I'm actually using
to flavor the rest of the chocolate.
But today is gonna be tricky,
'cause it's gonna take several hours.
I'm not gonna be able
to flavor my chocolate
until the very, very end
of this challenge.
So good.
Freaking awesome. I love it.
I see that Amber's parents
are so proud to be from Texas
And now I am cutting peaches
for my peach cobbler filling.
so I am making
five Texas-sized Southern pies.
Pecan pie, apple pie,
peach cobbler, strawberry banana pie,
and a purple sweet potato pie.
I like, always, to use Granny Smith
because it's such a tart apple.
The first thing that I am doing
when I'm making pie is the fillings.
And then add some spices.
I think that
there is so much beauty in pies,
because you have
many different variations,
and it's perfect for a Southern,
elegant, chic wedding anniversary.
[Ashley]
Delicious dehydrated strawberries.
Really packs a ton of flavor
for the strawberry cake.
First thing right off the bat,
I get started on my cake batter.
I need to get these cakes in the oven,
because in order to pull this idea off,
I need a lot of time to decorate it all.
Ashley, you're making
buttercream today, right?
Yeah, you need some?
Yeah. Can I get some from you?
-Yeah, I'll have a lot.
-Okay.
I'm scratching this from my list then.
That's all I'm good for? Buttercream?
[Tosi] Six hours to go, Bake Squad.
[Christophe] Crème fraîche cake.
While the cakes for the ribs,
they are baking,
I'm making all my fillings.
This is my mixture of egg yolk and sugar
that will be used
to bake the pastry cream.
The baby pork ribs
will be a layer of crème fraîche cake,
vanilla pastry cream,
and strawberry smoked compote.
Remove the stem.
Everything that Marcus and Rhonda loves.
[Ashley] Hey, Christophe,
I need some berries.
-You need some berries?
-Where is it at?
-I don't have berries.
-No?
-No blue or black or anything?
-No.
I don't have berries.
Let's see if Maya has some.
-I have blueberries and raspberries.
-Thank you.
[Christophe]
Let's smoke some strawberries.
The reason I'm smoking the strawberries
is because I want to give this authentic
barbecue flavor to the whole dessert.
Okay, so there's gonna be
three layers of sponge
and two layers of pastry cream.
The challenge will be
to make something super realistic,
when, in fact,
it is only cake on the inside.
Carving down the ribs over here, huh?
I want you to look at the ribs
Put some strawberry flavor.
and say, "This is not a dessert."
All right, this rib is grilled.
We're gonna put it back in the freezer.
[upbeat, brassy music playing]
Things are off to a good start.
I have my cakes in the oven,
and I'm getting my fillings done now.
A creamy banana filling,
buttercream icing,
and a mixed berry compote.
All right, I'm gonna get this stacked.
Banana.
So right now, I'm really trying to blend
Pecans.
all these nostalgic flavors
that Rhonda and Marcus love.
[Gonzo] So for the s'mores,
I obviously need marshmallows.
I have my syrup, my glucose, my gelatin.
I throw all this into the mixer.
It's looking fluffy.
So these marshmallows better be big
if they're gonna look like Texas.
Amber said that her mom
loves German chocolate,
so I think I'm going to make
a German chocolate pecan pie.
A German chocolate cake
is essentially a chocolate cake
that incorporates coconut.
So when making
the German chocolate pecan pie,
I'll be injecting it with a little bit
of fudge and shredded coconut.
Making an extra-large pie
is really difficult,
because they're not going to bake
in a half an hour.
These pies are going to require
two hours to bake.
Each pie, two hours.
That's a long time.
-Christophe.
-Hi, chef.
Corn molds.
-You're amazing.
-Look at it.
In order to get
my corn on the cob gelato done,
I need to make caramelized banana.
Banana with a little rum in it.
Whoo!
[Ashley] I'm doing banana also.
Do you want a joke?
Always.
What is the favorite fruit of Beethoven?
[Ashley] Favorite fruit of Beethoven.
I don't know. What is it?
[to rhythm of "Symphony No. 5"]
Ba-na-na-na ♪
No. No.
[Ashley laughs]
[electronic version
of Beethoven's "Symphony No. 5" plays]
So I have all this equipment
on my counter,
and I have a panning machine
that I'm going to use
to make chocolate-covered coffee beans.
That's gonna add
a little bit of texture to my s'mores.
I have a centrifuge machine,
which I'm gonna use in order to make
a bourbon and banana elixir,
which is a drink that pairs perfectly
with my s'mores.
Oh, wow, Gonzo.
I'm impressed.
Being a little chemist over there.
That's all right.
I got a little
Couple of tricks up my sleeve too.
Ube is a potato
that is indigenous to the Philippines,
and I decided to use ube
instead of sweet potato
because it has that bright purple color.
But I am nervous that after I added
some egg yolk and brown sugar,
the color of the ube sweet potato
didn't really pop,
and I have to figure out a way
to fix whatever's happening here.
[Tosi] All right, Ashley.
Have you made any other decisions
around the visuals for this cake?
[Ashley] I wanna recreate it,
but I wanna pipe around it
and get all that frilly action.
[Tosi] Is this too similar to what
they already have had 30 years ago?
No, it needs to be similar.
This cake is a memory.
-It is such a central part of their event.
-Well, it's an old memory, right?
How do you make it a memory for right now?
-Okay.
-A memory for this party.
-See what I'm saying?
-Hmm.
I think if I I can still have
a total nod to their original cake,
but do it in a way that is more current,
not so heavy on the piping,
and really just making it
beautiful and elegant.
Okay. Keep pushing.
Thanks.
[Ashley] So I hear Christina.
She wants this cake
to pay homage to the vintage element,
but she doesn't want it to be antiquated.
Let's see here.
My brain is set
on recreating their original design,
so it was a bit like,
"Are you serious right now?" [chuckles]
Christina's suggesting some changes,
which I'm on board for.
Now I have to readjust and reassess
how I'm designing this cake.
Originally, all the tiers
were gonna have piping on it.
Maybe that's not what we wanna do.
Maybe each tier should be
a little more unique
and a little more modern,
and not so traditional.
[Christophe] I think she's gonna cry
when she's gonna see your cake.
-[Ashley] You think so?
-Yeah.
[Christophe] I'm looking at Ashley,
and Ashley reproduced their wedding cake
that they had 34 years ago.
How genius is that?
We want to give them the best
for their anniversary, all of us,
but one person
profoundly touched the sentiment,
and I think she's gonna win.
So I need to push. I need to push myself.
Since my vision is a barbecue,
I think it's important
to incorporate an element of fire.
I am deciding to do some lollipops
out of sugar
with the help of my favorite tool,
the hair dryer.
Bake Squad, three hours to go.
[Gonzo] The main thing
that I need at this point
is my pine needle essential oil.
I can't rush it,
I can't make it go any faster,
so while I'm waiting on my machines,
I come up with an idea.
I have a chocolate ganache,
and then I'm gonna turn that
into little balls.
I'm gonna dip 'em in my marshmallow fluff,
and that's gonna be
one small, little bite of s'mores.
[Maya-Camille] Three hours left to go,
and I have two pies done,
and I have three more to go.
I've got my fillings done
for two of those pies,
but I still need to do the top crust.
And the crust is one of the most
time-consuming elements of making a pie.
One, two, three is over.
So skip this one,
now the next one is one, two, three.
I am doing a herringbone lattice.
This is an intricate lattice,
but it's also very geometrical
in its design.
Apple pie, into the oven.
All right, time to unmold the corn.
The moment of truth.
Once the gelato is out,
I'm going to spray it
with yellow cocoa butter.
Voilà.
And they look exactly like corn.
[Gonzo] Time is winding down.
I'm at the end of my centrifuge machine.
I have my bourbon and banana elixir.
I have my crunchy coffee beans,
but I'm sweating bullets
because I still need
my pine needle essential oil.
I need enough to flavor my chocolate,
otherwise I'm not gonna be able
to pull this off.
Bake Squad, just one hour remains.
Yes, chef.
Trying to make it as much realistic
as possible, huh?
Yellow corn for the Texans.
They are beautiful.
[Maya-Camille] Most of my pies
are in the oven,
but I've got one pie
that I'm not going to bake,
and that is
the strawberry banana pudding pie.
Amber's dad loves bananas,
and I wanted to make a pie just for him.
The strawberry banana pie
is actually an icebox pie.
That means
I'm not going to throw it into the oven.
Rather, I made a pudding,
and I let it chill.
Then I'm going to layer
my vanilla pudding in bananas.
Maya-Camille,
you're still assembling a pie. What's up?
-So I am building out my last pie.
-Okay.
This is the strawberry banana pudding pie.
And, um, once I build this out,
I will just put this in a cooler
to chill a little bit,
but the pudding is already cold.
Okay. I'm worried about time for you.
You know I'm always worried about time.
Because I want these pies to be
centerpieces visually.
You know,
Chef Christina's always pushing us,
so I want to be able to add
some sort of visual element
with all five of my huge pies.
[tense music playing]
[Ashley] I need to make sure
this is secure.
All right, Bake Squad,
last 30-minute push. You got this.
Yes, chef!
We have 30 minutes left,
and I still didn't finish my ribs.
I need to roll out my fondant
to cover my, uh, my ribs,
to make sure
all bone shapes are distinct,
plus coloring it.
I have a lot to do
in a small amount of time,
and it's not something
I've ever done before,
and I'm going to have
only one chance to make it great.
[Gonzo] Here I am
in the last couple minutes,
and I get a couple drops of essential oil
from my distillery kit.
I throw 'em into my chocolate,
and I'm able to flavor my chocolate
and throw 'em into the molds
in order to have my discs.
All right, Bake Squad,
just 20 minutes remain.
You gotta start wrapping this up.
[Ashley] Oh my goodness.
-Is that too high?
-[Tosi] Yeah.
-Lower?
-Yeah.
-That'll lower it.
-Yeah.
Yeah. There's a little cake plug
in the bottom so the sugar should hold.
Thank you.
[Tosi] Five minutes.
Yes, chef. Thank you.
[Gonzo] I'm running against the clock now.
It's kind of stressful.
-[uptempo music playing]
-[Tosi] Much better.
[Christophe] With the sugar,
it looks like spices.
Bake Squad, just 60 seconds to go.
And here comes Amber.
[Maya-Camille] All right,
that looks pretty good.
[Christophe] Awesome.
[Gonzo] All right,
I have these guys ready to go.
-One more.
-Thirty seconds, Bake Squad.
[Tosi] Oh my gosh,
they're just finishing up.
Ten seconds.
-[Tosi] Look at that.
-Oh my God.
[Amber] So excited.
All right, time's up.
Please stand behind your desserts.
You guys really showed up for my parents,
and it shows.
-It's time to get tasting, my friend.
-I can't wait.
All right, let's hit it.
Well, Christophe, all I see is a barbecue.
What's going on here?
So today I decided to do
a really classic Texan barbecue for you.
Okay.
-So we have
-[Amber exclaims]
a pork barbecue with corn on the cob.
[Tosi] Your family likes barbecue, right?
Yeah, they love barbecue.
You know, I mean, it's different.
Not only doing pastry,
but I can cook really well.
Get you a slice, just a rib for Amber.
[Amber chuckling]
I think I know what this is.
I can tell now it's cake.
-Really?
-[Tosi] Wait, what are you talking about?
I didn't know it was cake
until you started cutting into it.
-Girl, we're Bake Squad.
-Obviously.
[Amber] Oh my God.
Okay, so, Christophe,
tell us what it really is.
[Christophe] In reality,
it's a strawberry crème fraîche cake
with crème brûlée on the inside.
[Amber] Oh my God.
The corn on the cob
is an ice cream bananas Foster.
Oh my God. So good.
It's, like, cinnamon-y.
Oh, I love how
it's, like, a little crispy.
And it's so moist.
I totally agree with Amber.
I think your layering of the cake,
the moisture is key.
And your decision
to do this pork rib glazed
-I love it.
-that you caramelized and torched,
gives great texture.
Mm-mmm!
It's vanilla bean!
Vanilla bean, caramelized banana.
-This is amazing.
-Thank you.
I love it.
Christophe, I hope you are so proud
of what you brought to life today.
-I know I am.
-Thank you, chef.
Such a fun, spirited dessert.
Thank you so much.
Thank you.
Maya-Camille, our pie queen.
-You ever seen pies this big?
-I've never seen pies this big. [laughs]
I call these Texas-sized Southern pies.
Yes, yes!
Give us a tour of your pies, please.
[Maya-Camille] So first up,
we have a German chocolate pecan pie.
-Oh, stop it.
-[Maya-Camille] Not just any pecan pie.
This one is infused
with fudge and sweetened coconut.
Oh wow.
And then, who doesn't love apple pie?
[Amber] Yes, yes.
[Maya-Camille] Peach cobbler right here.
This is the strawberry banana pudding pie.
Do you think they might like
purple sweet potato pie?
I've never even heard of that in my life.
I thought this might be interesting
and different for your parents
and guests to try.
Oh fun.
Okay, let's do it. Oh, Maya-Camille.
The crust on this
[Amber] Oh my God.
[Tosi] German chocolate
[Amber] OMG.
Yummy.
I mean, this is the most insane
deep dish I have ever seen.
-All right, let's do it.
-Enjoy.
-Okay. Get into this guy.
-Oh my God.
I love the caramelized pecan. So good.
-That sort of crusty, toasted top.
-Yes.
The filling reminds me
of my mom's filling. It's amazing.
That's the ultimate compliment.
Thank you so much.
The cinnamon apples, they're so gooey.
They have the right amount of cinnamon.
Not too sweet.
That, contextually against
your buttery, flaky, rich crust,
is just so perfect.
Maya-Camille, thank you so much.
Thank you.
-Let's put this down.
-I'm taking my pie.
-We're taking our pie.
-Go ahead, you can take them. Bye.
-Ashley.
-Hello.
I love it!
-Do you recognize this cake?
-Yes.
It's from my parents' wedding.
[Ashley] Seeing their wedding cake,
that pulled at all my cake heartstrings.
[Amber] Yes.
[Ashley] And I wanted to recreate that
for you with a few modern updates.
[Amber] I love it.
Well, if you notice,
there's one thing missing.
[gasps] Oh yeah.
Oh my God, I know. The topper.
The topper's missing.
We wanted to make it
a little interactive, so Christina?
-Here's your phone.
-Okay.
I need you to just
take a few steps back here,
and just do me a favor
and aim it at this heart.
Oh goodness, I can't wait to see this.
[Amber] Ah!
Oh my God.
You guys look exactly like them.
Okay, take the photo!
[Amber] Oh my God!
[Tosi] Thirty-four years together.
-The best cake ever.
-[Amber] Obviously.
Okay, so
Okay, Ashley, break down the flavor.
It's a strawberry cake and white cake
layered with a creamy banana filling
-[Amber] Oh my God.
-[Ashley] with a pecan crunch
-Stop it.
-mixed berry compote, all in one slice.
Gosh, it's just beautiful.
[poignant music plays]
So good. I love that it just, like,
kind of melts in your mouth.
-The white cake is just so nostalgic.
-I love it.
Everything about the cake
is picture-perfect.
I love that you gave the cake
an opportunity
to be more than just
a recreation of the cake,
not just in flavor,
but in the cake topper.
But you know what I'm gonna say?
We gotta put the plates down,
and we gotta move on.
-All right.
-Thank you both.
Thank you.
-Gonzo.
-Welcome.
It looks like
we're gonna be making s'mores.
[Gonzo] This is not your regular,
you know, camping s'mores.
-We took it to the next level.
-[Amber] Okay.
Break it down for us.
[Gonzo] We have
two different kinds of s'mores.
We're gonna have some lollipops
you're gonna try,
and then we also have
the actual sandwiches.
Oh, I love it.
-It's in the shape of Texas.
-Of course.
It's giant 'cause everything
is bigger in Texas.
Of course.
I actually infused the chocolate
with the Texas flower
and the pine needle essential oil.
Oh, nice.
And I made little These little shots
that you have over here.
-Do you like bourbon?
-[Amber] Of course.
Bourbon and banana.
Ah!
Very tasty,
and it pairs well with your s'mores.
Oh, I bet.
-[Tosi] Ta-da.
-Yay!
[Tosi] Thank you, sir.
Okay, ready?
-Cheers.
-Cheers.
Get messy with it. Have fun.
-So good.
-Come on.
This is amazing. I like the hard crust
and the gooey middle.
-Do you want a little sip?
-Let's have a little sip of that.
For you, your test tube.
-My big, beautiful Texan s'more.
-Your s'more.
-[Tosi] Here we go.
-I like it.
[Tosi] Oh my God.
Oh, wow!
Do you taste the pine in there?
-Yeah.
-Yeah?
And it's both present,
and I still get
all the best parts of chocolate,
but it's like I'm tasting s'mores
for the first time
in an epic way.
I think this is such a brilliant idea.
You've made my decision very hard.
-Good.
-That's the goal.
That's the whole idea, yes.
-Okay. Thank you, sir.
-Thank you.
Let's do it. I'm taking this with me.
Amazing job, you four.
Now, Amber, have you made your decision?
I have. I think I have.
Now, before you tell us
which dessert you're taking,
give us a little insight
as to why you're choosing this dessert.
I feel like it just
really represented my parents
and their love for each other,
and it's very rich in flavor.
That's huge for my mom, huge for my dad.
I loved how you paid attention to detail.
It was so good.
I'd never tasted
anything like that before.
It's something that our whole party
would like as well.
-She liked you.
-And I like it also. [laughs]
All right, Amber,
which dessert are you choosing?
Drumroll.
[imitates drumroll]
[drumroll playing]
-Ashley.
-Ashley!
-Amazing! Congratulations!
-Congratulations!
-Photo time! You two, over by the cake!
-[Gonzo] The cake lady!
[Ashley] Oh my gosh.
This makes me so happy.
-I love it!
-Okay, you two, you ready?
-Ashley, this is beautiful, babe.
-I'm so happy you like it.
-I love it.
-Oh my gosh.
-One, two, three!
-[shutter snaps]
All right, Amber, you have
a very important party to get ready for.
We were so happy
to have you on Bake Squad.
Thank you again, Ashley.
Thank you so much.
Thanks, guys.
Ashley, my friend,
you know what to do with this.
Bragging rights, my friend.
Get it on over there, let's do it.
[cheering happily]
-Finally! Thanks, guys.
-High five.
[Tosi] She did it!
She did it. Cake lady strikes again.
[upbeat pop music playing]
[Ashley laughing]
[Ashley] Oh, amazing.
[bright pop music playing]
[Amber] We're getting ready
to surprise my mom and dad
for their 34th anniversary.
[indistinct chatter]
[Amber] It's such a big milestone.
[guest] I can't wait
to see their faces. Whoo!
Happy anniversary, Marcus and Rhonda!
You guys, let's take a selfie.
Let me get in here.
Whoo!
They just deserve this. They always put
everyone before themselves,
so it's nice to finally be able
to give something back to them.
-[crowd quieting down]
-Shh! Shh!
[Amber] Okay, Mom and Dad,
I have a surprise for you.
Come on out.
Surprise!
[all cheering]
[romantic music playing]
-[Amber] Does this cake look familiar?
-[Rhonda] Yeah.
We did [laughs]
'Cause you know
You've been here before ♪
My heart ♪
Mom and Dad, this is a modern take
on your '80s wedding cake.
I think my parents
are gonna love the cake.
-They got the banana in there.
-[Marcus] Wow.
My mom is big on the looks,
and my dad is big on the taste.
Why don't you guys feed each other cake?
[all cheering]
Marcus, if you try anything,
we're not gonna make it to 35.
[all laughing]
[exclaims happily]
Oh, yes, indeed, this is delicious.
[Amber] Come on, Dad, get it!
Goodness gracious, this cake is super.
-Have mercy, this cake is good.
-It's very good.
This cake was a lot better
than the cake I had on my wedding day.
[Amber] Happy 34th.
[Marcus] Thank you!
You guys did it. I appreciate you.
[guests cheering]
My heart ♪
My heart ♪
[closing theme music playing]