Shadowing Practice: The Ultimate Cake Showdown | MasterChef USA Season 10 - Learn English Speaking with Video
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1
Previously on MasterChef.
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Not only do you have to make us an amazing bread dish, you have to make us two.
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Oh.
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Come on, guys.
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One of these talented home cooks is going home tonight.
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O -M -G.
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Wow.
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There's no soup in your soup.
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The person leaving the MasterChef kitchen is Sam.
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Tonight.
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Oh, my God.
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Sweet wheat kicks off with an immunity challenge.
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Give me the diabetes.
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That's no cake walk.
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Pick a cake, then perfectly replicate that cake.
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Piece of cake, right?
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And there's just one spot up on the balcony up for grabs.
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Someone will also be eliminated.
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I'm here to show you that I belong.
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No. Whoa!
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Because it's the hardest thing, chef.
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10 minutes, guys, yes?
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Look.
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There's something wrong.
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It's a bad wrong.
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Yeah, uh, it looks like a hamburger.
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Oh, whoo!
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Here we go!
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Oh, how pretty!
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Wow.
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Welcome, guys.
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Come on down, please.
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Like, yay!
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Cake!
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Oh, that's some fancy cakes.
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Who doesn't get, like, you know, a fat kid in a candy store feeling when they see cake?
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Fred, you should be the happiest boy in town.
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This is literally, like, everything I could ever dream of right now.
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Give me the diabetes.
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I'm pretty ecstatic.
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The judges keep calling me dessert king, but I haven't earned my crown yet.
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So this is a chance for me to prove
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that I am as good of a baker that I'm proclaiming myself to be.
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Welcome, everybody, to Sweet Week.
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You are the final 12 home cooks left Yes.
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In this competition.
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This is season 10 of MasterChef, season of giant tables of cake.
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Damn.
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Noah, come on.
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You must have eaten lots of cakes to get that tall.
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Yes, Chef.
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I love all of these cakes, clearly.
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Renée.
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Yes.
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Give us an insight with mom and dad and the celebration with cake.
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Christmas, Thanksgiving, birthdays, 4th of July.
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They always knew I was around because there was always a swoosh.
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Stop it.
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Yes.
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Always.
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Yeah.
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Tonight is all about celebration.
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And only one of you is going to celebrate if you win immunity on this daunting challenge.
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Oh.
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Unfortunately, someone will also be eliminated.
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What in the world is going on?
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I mean, this is getting real.
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And I'm nervous as hell.
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The rules are simple, guys.
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You come up here, and you pick a cake.
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then you have to perfectly replicate that cake.
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Piece of cake, right?
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At the bottom of every candle is a number.
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And that will be the order in which you choose your cake.
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All of you, please come up and grab a candle.
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Wow.
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Please, please, please.
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I'm number two.
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Damn, I got number ten.
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I may get one of these harder cakes, and I don't know if I have those type of skills.
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Dorian, good position.
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Yes!
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I am so excited I pulled number one.
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But at the same time, me coming in as a baker, I feel a lot of pressure.
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If I don't deliver, I know that I'll probably go home.
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Tonight, please be very smart with what you choose.
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Go for an easy cake.
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We may not be that impressed.
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Go for one of the harder cakes.
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You may bite off more than you can chew.
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Upside -down cake, pretty simple, right?
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My grandma could do that in her sleep.
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On the other side, the gâte opera.
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That will show huge determination.
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It's very difficult.
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Very big risk.
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Dorian, please, what cake are you going to select?
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I'm going to go with the champagne cake.
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Wow.
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Sarah.
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I have no idea.
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Wow, berry cake.
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Good girl.
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Head back to your station, please.
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Micah, let's go.
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Coconut cake.
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German chocolate cake.
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Ooh, the Victoria.
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Three.
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Carrot cake.
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Carrot cake.
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Noah.
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Opera cake.
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No. Whoa!
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No. Man.
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Black Forest.
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Wow.
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Suba.
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Upside down pineapple.
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I love fruits, so I'll go for the pineapple cake.
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The easiest one.
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What's up?
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Hummingbird cake.
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OK, ladies, what cake are you going for?
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So, you know, I think I'm going to take the devil's food.
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Cheesecake!
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Absolutely amazing.
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Good choices.
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I'm looking at this opera cake.
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It's singing to me.
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It's singing like Pavarotti.
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Noah, are you OK?
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Yes, chef.
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I'm perfectly fine.
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I just lost my mind and having a heart attack.
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But other than I'm perfect.
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Gata opera is not normally selected unless you're a five -year top patisserie chef.
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I'm here rock and roll.
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This cake is going to be the most challenging thing that I've done in this competition, because I've never even tasted this dadgum cake before.
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So we'll see what happens.
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Incredible.
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Oh, my god.
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What did I do?
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This is the biggest baking challenge we've ever had.
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You'll have 75 minutes to taste your cake, then replicate your cake.
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Not only will it have to taste the same, but it'll have to look the same as those beautiful cakes in front of you.
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Understood?
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Yes, chef.
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Your 75 minutes start now.
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Let's go, guys.
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Oh, my god.
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I taste this cake, and my heart drops because this is no simple buttercream frosting.
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This is a meringue buttercream.
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It's very technical, and I'm feeling like I'm out the gate having just shot one of my toes off.
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Oh, it's four layers.
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This is the most difficult finesse challenge in the history of this competition.
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What better barometer to see where these cooks are at than baking cakes?
158
Look at Nick.
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He's literally taken that cake, broken it down layer by layer, and tasting every aspect of it.
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Smart.
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Baking isn't something I do all the time, but I think I have a good sense of, you know, flavor profiles.
162
This is a chance to fight for immunity, so I have no room for Eric.
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Tonight, my choice would be the Gato Opera.
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It's a very difficult cake to replicate, because it's all about creating those perfect, intricate layers.
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And that's why I've got so much respect for Noah, because I just love that he is ballsy enough to turn around and say,
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I'm going for it.
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I'm not taking the easy route.
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It's nut up or shut up time.
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All right, so, Renee, what are we doing here?
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I'm tasting the texture of the cake.
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It's not a dense cheesecake like I'm used to.
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Okay, well...
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Because I make cheesecakes at home.
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So you should have this in the bag.
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It's a little bit different than mine, so that's why I have to replicate yours.
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I can't do mine.
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Be open -minded.
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Don't get stuck in your ways.
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Yeah.
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And everyone knows how important that graham cracker crust is.
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Because it's so simple, there's really nowhere to hide, Renee.
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Leave your home game at home and bring your MasterChef game today.
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I Picked a German chocolate cake today because I like the caramelized the con
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Coconut filling I want to do my best with this challenge.
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They keep calling me dessert king I want to prove to them that that title is something I do deserve
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The worst thing that can happen to me today is I get sent home on the dessert,
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so I'm definitely focused and I'm trying my best Dorian, Dorian.
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Yes, Chef.
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First pick of the night.
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First pick of the night.
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And went straight for that champagne cake.
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Why?
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My mom passed two years ago with breast cancer.
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And pink was always my favorite color.
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But after my mom passed away, it just took on a different meaning for me and my family.
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Sure.
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So it's beautiful just like she was.
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And I just want to be able to do the cake justice.
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Top ten around the corner.
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We're nearly halfway there.
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Yep.
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Did you ever get home sick?
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I miss my boys, but I definitely miss my daughter.
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I've never been away from her since she's been born.
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Really?
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How old is she now?
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She's five.
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Wow.
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So I want to get a really good example for her.
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You are a great example.
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Chef, you're about to make me cry.
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I can't cry on a pink cake.
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You're one brave lady.
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Good luck.
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Thank you.
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When elimination is on the line as well as immunity, I want to show the judges something that I'm not comfortable with.
217
I mean, other people are doing cheesecake and pineapple upside down cake.
218
They definitely took the easy road out.
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But for me, this is just another challenge to really show my skills.
220
Guys, you've got to get those cakes in the next couple of minutes as soon as you can.
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They should be in there rocking and rolling.
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Let's go, Subha.
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Look at Bree.
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She's got the carrot cake.
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First one to get her cake in the oven in the first 10 minutes.
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So that's a lot of weight off her shoulders.
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Good job.
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Let's get our cakes in there, guys.
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Come on, Sarah.
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You've got to get it in.
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It's got to go in.
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Let's go.
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Crap.
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This cheesecake needs to be perfect.
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But the crust is too tall for my cheesecake.
236
I am worried.
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because someone will be going home tonight.
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So I make a very tough decision.
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I am starting over.
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I know this is a risk.
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It's going to get really down to the wire, but I hope to god I can pull this off.
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If it's not perfect the first time, redo it and make it again.
243
You starting over again?
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Yeah.
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Why?
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Because my crust is up.
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You got time to do it again?
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Yeah, I have time.
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There's one thing that you cannot afford to screw up tonight is the cheesecake.
250
Time's not your friend right now.
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You've got to get that in in five minutes.
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Thank you, chef.
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If I mess up a cheesecake, I just might as well pack my bags
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and just go home without even having the judges tell me I need to go home.
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It's crunch time.
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Noah.
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Yes, chef.
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How are you feeling?
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I'm feeling great.
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I've got my cakes in the oven.
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I'm about to start the buttercream, get the butter and the chocolate.
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Tonight, all those choices, why you got to rock, bro?
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Because I want to really show you that I'm here to win.
264
That ganache at the end, super smooth, Absolutely.
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It needs to be like this sheet of ice.
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Yes, Chef.
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Move your ass.
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Yes, Chef.
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Here we go.
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Focus, let's go.
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Guys, just under 40 minutes to go.
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Keep an eye on the temperature.
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Right, you should be getting that frosting together now.
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There's no dark chocolate.
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Now tonight, everyone's cooking for immunity.
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But sadly, somebody is going home.
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Ironic double jeopardy.
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Absolutely.
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Do you know where the food coloring is?
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I don't know.
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But we don't normally throw this kind of challenge in until the top eight, top five.
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So tonight is huge.
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If Dorian nails this champagne cake, she firmly cements herself as one of the front runners in this competition.
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Fred has the highest fall, because he is so touted as a cake maker.
285
Now, what's a hummingbird cake?
286
That's a tough one.
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The finish of the frosting, it needs to be super smooth all the way around.
288
I don't have a lot of experience baking, but I'm pretty happy about this cake.
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The most difficult part is making sure that the design stays as neat as it is.
290
So I'm going to have to make sure I have enough time to set myself up for success.
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I make cake a lot.
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I made my own wedding cake, and it was chocolate on chocolate cake.
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So I really hope I'm not the one going home tonight.
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That would be really embarrassing for me.
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I'm just going to work on this ganache, and then it's just the decorating.
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So I'm feeling pretty good.
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Come on.
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Speed up.
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Work tidy.
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Whoo, this takes a lot of arm work.
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Sarah's doing that berry cake, So she's got an Italian meringue frosting.
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One of the most difficult frostings on the planet, because you have to hand whisk that sugar and those egg whites.
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She got a tough job.
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37 minutes left.
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I still have a lot to do in this cook.
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I need to get this right.
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I need all my frosting done.
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And I need to get my cakes out.
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Guys, you've got to get those cakes out of the oven now.
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You're there.
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Come on.
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These are still not done.
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Big disappointment for me, Rhi and the carrot cake.
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I think it's too easy for her.
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She should have picked something more difficult.
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Yeah, and she's very decorative, so I didn't expect her to go down that route.
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A big surprise.
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Nice job.
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I'm looking at my oven, and I'm looking up at the clock, and I am nervous that I might be in trouble.
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Come on, Sarah.
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Get them in the fridge.
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It will be 13 minutes and 30 seconds to take the cake off.
323
How's it going, Shari?
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Doing good.
325
How are you doing?
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Nick, compared to the competition out there, my baking skill is not, you know, up to that level.
327
So I got the pineapple upside down cake.
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My cake has no icing.
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I just hope that the judges don't think that I'm taking the easy way out.
330
45 minutes gone, 30 minutes to go.
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Let's go.
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It smells so good.
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Nick, what have we got?
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Hey, Chef.
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This is a difficult, difficult cake because there's really not much to it.
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No, no, I have to get it perfect.
337
Are you gonna make your own jam?
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I am.
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I am making my own strawberry jam.
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This is about that beautiful balance of cream and jam and how airy this sponge cake is, okay?
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I'm a little nervous.
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The Victoria sponge cake, to me, isn't something that's super easy to make, but I'm gonna try to nail it.
343
Just trying to figure this out.
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I just want to taste this opera cake.
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You know what this cake tastes like to me, Noah?
346
What, sir?
347
Difficulty.
348
Yes, chef, it definitely is.
349
It's good stuff.
350
Come on.
351
Making that ganache is the hardest part involved in this cook.
352
There is no room for screw -up.
353
It has to be perfect.
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Just trying to smooth it out.
355
Now, Noah, I am so concerned for him.
356
The big secret behind any gato opera is the final layer of ganache.
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What is the jeopardy of ganache?
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The ganache is about the sheen.
359
It's about the temperature.
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Set it in, forget it.
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If the butter breaks or you melt it too much, your ganache is better.
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Yeah, it's gone.
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It will separate and split.
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Oh, .
365
Look.
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Noah's just burnt his ganache.
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Oh, .
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What in the hell?
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I cannot believe that freaking chocolate.
370
Are you kidding me?
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It's just hard as a rock.
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His ganache, it's seized up.
373
He has to start again?
374
Start again.
375
Oh, my god.
376
That is the finishing.
377
Yeah.
378
I hope this is not Noah's last aria at the opera.
379
I hope not.
380
OK, so 16 ounces, so I need a pound.
381
Noah, you've got to speed up now.
382
Yes, chef.
383
Heard, chef.
384
Yeah, behind.
385
20 minutes to go.
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You've got to start thinking about assembling the cake.
387
Oh, my god.
388
Nah, it's an ugly cake, but I'm covering a frosting so I really don't care.
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I know that my Achilles heel is baking and decorating a dadgum cake.
390
I'm a stone cold killer.
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I don't, finesse is not really my thing when it comes to his hands.
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Like I've been saying from day one, it's a cake that's going to get me sent home.
393
I know it.
394
I'm looking up at the clock, and I have to just get those cakes out of the oven ASAP.
395
Oh, my God, I almost just dropped it.
396
Come on, let's go, Bree.
397
Coming through.
398
Renee behind.
399
Coming through, coming through, coming through.
400
The best case scenario for me with this cake is
401
that it cools off really quickly and that I have enough time to ice it properly.
402
Otherwise, I'm getting eliminated.
403
Look at Micah.
404
Micah's already started assembling.
405
Micah's ahead of the pack on the cake challenge.
406
He is ahead of the pack.
407
Who would have thought that?
408
As an artist, I'm definitely well within my wheelhouse within baking.
409
I've been a painter before.
410
I've done palette paintings.
411
It's very, very similar.
412
Look at Dorian assembling as well.
413
Sadly, her mother passed two years ago, breast cancer.
414
So she's cooking from the heart.
415
But more importantly, she is absolutely in that zone.
416
Look at Sarah.
417
Sarah's running behind.
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Sarah, please speed up.
419
Yes, Chef.
420
The frosting is taking forever.
421
I definitely bit off way more than I can chew.
422
Racing against the clock.
423
Let's go, Sarah.
424
You can do it.
425
She's trying to figure this out.
426
I think it looks like crap.
427
This is a problem.
428
Let's go.
429
You've got to start to work this, Mikol.
430
Yes, Chef.
431
You're under 15 minutes.
432
Get going, OK, Noah?
433
That's upsetting.
434
Man, this is tough.
435
Where are our cake bases?
436
I'm going to put this one on there, and then I'm going to turn it back out. Be careful.
437
Let's go.
438
Yes, Chef.
439
I'm here for you.
440
I'm waiting.
441
Yes.
442
Oh, my turn.
443
Rip the damn thing.
444
Let's go.
445
Gently.
446
Good boy. That looks beautiful.
447
Thank you.
448
Thank you.
449
Thank you.
450
Coming into this competition as a baker,
451
I'm trying my best to go and make sure that I can replicate this cake exactly like how I'm seeing it.
452
My ultimate dream is to go and open my own bakery with my parents,
453
so I have to just keep pushing until I can get to that goal.
454
How are you feeling, Sarah?
455
I'm feeling rushed, but I'm gonna start getting these assembled.
456
Are yours not cooled off yet?
457
Mine's frosted.
458
It's in there.
459
Mine's still kind of warm.
460
Ten minutes, guys, yes?
461
Reed, you gotta get moving, honey.
462
I know.
463
They're just...
464
They're a little warm still.
465
Well, just remember that they're gonna continue to sit, though, honey.
466
So do you think I should go ahead and ice?
467
Is it safe?
468
How long is it going to take you to achieve that level of detail?
469
About 10 minutes.
470
Yeah, yeah, do it. Do it.
471
I am so glad that I did the second cheesecake.
472
It looks way better than the first one I did.
473
I believe it's pretty close to the original cake, but we shall wait and see.
474
Nick, seriously, hurry up.
475
Brie.
476
Yes, Chef.
477
You have to hurry up.
478
I know.
479
Where's your big spatula?
480
Right here.
481
Come on, use the big one first.
482
Two minutes to go.
483
I'll just focus on decorating it now.
484
You're nearly there, OK?
485
Head up, OK?
486
Don't you dare start sinking now.
487
I'm worried there's not enough time to make the chocolate top.
488
Let's go.
489
Finishing touches.
490
Speed up with that, yes?
491
Listen to me.
492
It needs to be like this sheet of ice, OK?
493
Yes, Chef.
494
Good luck.
495
Hurry up.
496
90 seconds left, everyone.
497
It's not cooling down fast enough.
498
The frosting is melting.
499
Oh, it's oozing.
500
This is melting.
501
I didn't come here to go home on a cake.
502
One minute left.
503
Excuse me, excuse me.
504
I need a plate.
505
Yeah, yeah, here, here.
506
Plate, plate.
507
You're gonna get a plate?
508
Go, go, go.
509
Go, go, go.
510
The most important step is to freeze blast my cake.
511
But I know I'm not gonna have enough time.
512
Mother of God.
513
The ring's gonna come off, Noah.
514
This is gonna be a disaster.
515
Doesn't matter.
516
It's going to pull apart because ganache is going to stick to it because it needs to be blast shielded.
517
It's going to ruin it.
518
10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
519
Hands up.
520
Hands in the air.
521
Well done.
522
Well done.
523
That looks sexy, bro.
524
Dorian.
525
Wow, Dorian, that looks really good.
526
We flexing.
527
We flexing today.
528
That was the smartest damn thing I could have ever thought of.
529
I'm feeling very great right now.
530
Unbelievable.
531
Well, I would have had the top perfect.
532
I should have just made it.
533
I should have made it earlier.
534
Shoot, I'm scared.
535
They're going to read me so bad.
536
It looks terrible.
537
Right, now for the most important part, the tasting.
538
Tonight, there's only one coveted spot of immunity up for grabs.
539
Someone will also be eliminated.
540
The first cake we'd like to examine, Fred.
541
Thank you.
542
Thank you, Fred.
543
There's a lot riding on this.
544
Not only my stake in the competition, but my reputation as the pastry person.
545
I want the judges to know this is my passion.
546
Describe the cake, please.
547
So I have German chocolate cake for you guys with caramelized coconut and pecan filling.
548
You came here as a tallied baker, struggled with a few of the savory challenges,
549
but tonight you nailed it all that chocolate work in 75 minutes.
550
Beautiful.
551
Thank you.
552
It looks very accurate to the actual cake.
553
Mm.
554
Looks nice.
555
Visually, it looks great.
556
A little bit top heavy in terms of some of the layering.
557
Look, the flavors there, it's rich.
558
I think you were very excessive with the amount of that coconut mixture.
559
OK, that's really overpowering right now.
560
But it is so well executed that it's making me overlook the amount of the coconut mixture.
561
You under -appreciate yourself way too much.
562
OK.
563
Have more confidence.
564
You know what I say about your German chocolate cake?
565
Oh, what, Joe?
566
Das Guten.
567
Thank you.
568
You're welcome.
569
Good job.
570
Well done.
571
I think that I might not deserve the dessert king crown, but I might deserve the dessert prince crown.
572
Next up, Noah.
573
Please, let's go.
574
Thank you, Noah.
575
Walking up to the judges, the top looks like a hammered hill, and it's elimination.
576
If I don't do well, I'm going home.
577
I just hope that I nail the flavors.
578
Describe your cake.
579
So what we have today, gentlemen, is an opera cake with a shiny chocolate ganache over the top.
580
We were gobsmacked when you chose the Gata Opera.
581
Why?
582
Because any time that you three identify the toughest challenges is what I'm gonna go after.
583
But at the cost of your presence in this competition, you're willing to do that?
584
Yes, Chef.
585
Visually, it doesn't look that good.
586
That ganache could have been a lot softer.
587
Yes, Chef.
588
Yeah?
589
Yeah, I think you suffered from over -ambition.
590
Hopefully, the flavor will circumvent its aesthetic.
591
Opera cake, it has to have that perfect blend of chocolate, coffee, liqueur, with that golden cake to sop it up.
592
Tell me about the ganache.
593
I messed up the first one, so I had to re -go on the ganache,
594
but I believe the flavors are really going to be there this time.
595
Agatha Opera is about thin, delicate, million -dollar slice.
596
Well, the layers are definitely there.
597
Let's get that right.
598
It's bitter, sweet, and creamy all at the same time, which is the flavors that I'm looking for.
599
It's just having a hard time getting myself around the aesthetic.
600
Tremendous courage.
601
You chose the most difficult one.
602
The flavor is 100 % gato opera, but it's ugly.
603
Thank you.
604
Thank you.
605
Good job.
606
That was literally the most difficult thing I've ever done in my life.
607
So am I worried about going home?
608
Absolutely.
609
Next up, Nick.
610
Go, Nick.
611
It's not the prettiest thing I've ever made.
612
Baking isn't something I do all the time, so I'm hoping that the flavors are there.
613
All right.
614
What do we have here, Nick?
615
I have the Victoria sponge cake with buttercream frosting and then a homemade strawberry jam.
616
Yeah, uh...
617
It doesn't have that finesse that I'm looking for.
618
It looks like a hamburger almost.
619
Yeah, pretty bad.
620
No frosting, no real jeopardy, the sort of easygoing, simple cake.
621
Up until tonight, we've held you in that top -tier bracket, and I think you put yourself down.
622
Shall we taste?
623
So I don't know if you can just come here a little bit and just bend down there.
624
The actual sponge is...
625
It's crispy.
626
Yeah.
627
That's crisp.
628
OK.
629
Ay, ay, ay.
630
Crispy cake.
631
Victoria sponge is not supposed to be crispy, Nick.
632
The inside looks light and fluffy, which is nice.
633
The jam is beautiful.
634
It's really adding a beautiful relief to some of the density of the cake.
635
I'm more frustrated with you personally, because I think you can do better than that.
636
I do, too.
637
Thank you, Chef.
638
Thank you.
639
Hearing comments like these is certainly disappointing.
640
You know, I gave it my best shot, and I really hope I'm not going home.
641
Next up is...
642
Brie.
643
Looking at my cake, I'm embarrassed and horrified, but I'm reassured in the fact that I know my cakes are at least perfectly cooked.
644
Okay, Brie, what did you make for us?
645
I made a carrot cake with a cream cheese frosting, and pecans.
646
Was the decision not to frost the outside of the cake a strategy, or what happened with that?
647
I honestly ran out of time, and I kind of ran out of icing as well.
648
The example that we asked to replicate had nowhere near the height yours has got.
649
You filled those tins way excessively.
650
Yeah, I mean, just aesthetically, the garnishes look off, and they're kind of sloppy.
651
They look like
652
Play -Doh that my kid uses, you know?
653
If there's one thing a carrot cake needs is what?
654
Carrots.
655
Frosting.
656
Frosting.
657
Let's be honest, it doesn't taste that good.
658
It's off balance.
659
I'm just crying for frosting.
660
Worse than that, the cake itself is so dense, it tastes like a pudding.
661
Sorry.
662
Thank you, Brie.
663
Okay, thank you.
664
It tastes weird, doesn't it?
665
Next up, can we see
666
Miss Renee's cheesecake, please?
667
Redoing the second cheesecake was 100 % the smartest thing that I've done being in MasterChef so far.
668
It's delicate, it's beautiful, and it was well worth the crunch time.
669
So you may have played it safe, but it doesn't look peaceful. Shall we?
670
Sure.
671
Did you make that, Blaze?
672
Yes, I did. When is that?
673
You just touch that.
674
It's all grainy.
675
It's not a crust.
676
It's like dust.
677
When is that grainy like that, what does that mean?
678
There wasn't enough butter.
679
Insufficient butter.
680
Did you rush this?
681
Yes, because it was my second one.
682
The actual cheesecake filling, good.
683
The composition of it, you know, it's sliding all over the place.
684
It's totally evident that you had to fast track it.
685
I have nothing good to say about this.
686
It's sweet cream cheese on cookie crumbs, as far as I'm concerned.
687
Okay.
688
Why did you, at this stage of the competition, choose a cheesecake?
689
Why did you go down that easy route?
690
I wasn't thinking it was easy.
691
I wanted to show you guys something really pretty and elegant.
692
Please don't get upset.
693
I just know how good you are.
694
And I, Rene, want to see more from you.
695
Thank you.
696
Thank you, Relly.
697
Damn.
698
Cookie crumbs.
699
Subha, please bring up your cake.
700
This might look like an easy cake, but my cake looked better than the cake Gordon gave me.
701
And the caramelization is awesome.
702
So what do we have here?
703
We have an upside -down pineapple cake, caramelized at the top.
704
So what spoke to you about this cake?
705
Why did you choose it?
706
My baking skills are not at the top level compared to the competition, so...
707
Let's remember, season 10, we're expecting the best from everybody.
708
So this kind of precursor of why I'm not a great baker, let's end with that now.
709
This cake is the kind of cake I like.
710
It's simple, well -executed cake.
711
It's not highly skilled, Joe.
712
I'm sorry.
713
No, I like it.
714
I think it's delicious.
715
I think it's in its simplicity.
716
Two different things going on here.
717
It's simple, it's delicious, but behind you, boy, there's some big risk takers there tonight.
718
Yes, Chef.
719
There's no success without risk.
720
I think there is.
721
Thank you, Subha.
722
Thank you.
723
No piping skills.
724
No fondant.
725
Nah.
726
No, no, no, no. This individual didn't play it safe.
727
Make your way down.
728
Jamie.
729
This competition is a marathon.
730
We've been working at it week in and week out.
731
Tough night.
732
Yes, sir.
733
We've been learning how to be a better chef and how to be a better baker.
734
You chose a black forest gato.
735
Let's be honest.
736
It doesn't look the best, but when you dig in, you want to go back for more.
737
I've never even tasted this cake before, so...
738
You've got my respect for just having the guts to attempt something that difficult.
739
Thank you so much.
740
Good job, Jamie.
741
Thank you, guys.
742
Great job, Jamie.
743
Ms. Sherry, please.
744
These challenges are getting tougher.
745
Ooh, very nice.
746
And some of them play to people's strengths more than others.
747
The chocolate work and the composition of the cake is beautiful.
748
It looks super professional.
749
You should be very, very happy.
750
Thank you, Chef.
751
We're not really skilled bakers, but the next master chef is somebody who's going to actually push themselves to be better.
752
That's not your average cake baked by a young pot washer.
753
Sponge's come beautifully.
754
You may be 19, but you're not a fluke.
755
Thank you.
756
I'm living proof that if you push yourself, the sky's the limit.
757
This right here is straight up delicious.
758
And I'm going to miss this like a fat kid misses cake.
759
Good job, Wouter.
760
Thanks.
761
Next up, please, Dorian.
762
Make your way down.
763
Thank you.
764
Good job, Dorian.
765
Dorian.
766
This challenge was tough, but it represents something close to my heart, my mom.
767
So I'm really excited about hearing what they have to say about it.
768
Young lady, describe the cake, please.
769
It's a pink champagne cake with chocolate shavings on top.
770
The icing and the cake is infused with pink champagne.
771
Uh, question.
772
Is this one you made, or did you swap it out for mine?
773
I made that one.
774
I'm without words.
775
You're a living testament to what we're trying to get to accomplish in this competition.
776
Tackling your fears, taking instruction, and then putting yourself on a beautiful cake like this.
777
Thank you.
778
Visually, it's breathtaking.
779
It's breathtaking.
780
Wow.
781
That's awesome, Dory.
782
Wow.
783
It cuts like butter.
784
The sponge is light.
785
The aesthetic matches the flavor.
786
The buttercream is so luscious and beautiful.
787
Thank you.
788
Overall, excellent.
789
I've never seen a cake put together as well as that.
790
In 75 minutes, you've done yourself proud.
791
Thank you.
792
Amazing.
793
My mom would be so proud of me.
794
She would expect for me to do well.
795
The buttercream is just insane.
796
I'm not gonna give up in this competition until I get the trophy.
797
Thank you.
798
You're good.
799
Next cake we'd like to try is Sarah.
800
My cake compared to the original, it looks like an eight -year -old constructed it.
801
I feel awful right now, and I'm so upset at the choice that I made.
802
Tell us what you made.
803
I made a berry layer cake with Swiss meringue, buttercream frosting, and fresh berries on top.
804
Visually, it looks a mess.
805
But you've chosen one of the most difficult cakes to replicate tonight.
806
I either completely flopped or made a good decision.
807
Well, Sarah, I just remind you, you had the second pick, so you make a bit, you sleep in it.
808
What was the most difficult part for you this evening?
809
Definitely the frosting.
810
I had to make three different batches.
811
Oh, Sarah.
812
So visually, there's an amalgamation of layers that have bled into one another.
813
It tastes a lot better than it looks.
814
I got to say, it's redolent with berries.
815
It's just a shame it's not aesthetically pleasing.
816
There's three, possibly four individuals behind you who went nowhere near frosting.
817
You attempted the most difficult frosting on the planet.
818
That's where my respect goes out to you.
819
Thank you, Chef.
820
Sometimes your true grit and determination could take you down.
821
Thank you.
822
Thank you.
823
All right.
824
I'm crushed.
825
I bit off a little bit more than I could chew.
826
I feel like I've made a huge mistake.
827
I'm just not ready to go home.
828
Thank you very much.
829
We need a moment to discuss these cakes.
830
There are a few people tonight that really fell flat.
831
But amazing highlights tonight.
832
Yeah, you guys, I mean, Sherry's...
833
I mean, extraordinary stuff.
834
Micah.
835
Micah.
836
Micah.
837
He had a difficult sponge in there.
838
Here's the thing.
839
If you're gonna play it safe tonight, you need to wow us with something unique.
840
It's about impressing us and showing us that you are evolving.
841
And also, we're gonna reward taking risks. Of course.
842
And I expected more from Nick, Bree, and Sarah.
843
All right, we got it.
844
All of you, we just witnessed the most extraordinary 75 minutes of intense bakery.
845
And the stakes tonight are even higher.
846
Not only is somebody going to be gaining immunity.
847
but somebody also has cooked for their last time.
848
Let's start with the good news first.
849
There was one amazing cake that stood above their competition.
850
Not only will this home cook win immunity, but because it's season 10,
851
they are going to be the lucky recipients of $5 ,000 worth of Breville countertop appliances.
852
Wow.
853
From food processor.
854
to mixers, just like the ones we use here in the MasterChef kitchen.
855
That winning cake belongs to, congratulations, Dorian.
856
Well done, Dorian.
857
Guess who's going to be baking when they get home.
858
Thank you so much.
859
Great job, Dorian.
860
I got immunity, finally.
861
Thank you so much.
862
I get a picture.
863
I understand.
864
On top of that, it puts me in the top 10.
865
Wow.
866
Come on, how you feeling?
867
I'm overwhelmed.
868
It means a lot to me.
869
I was really missing my mom, and to see that pink cake meant a lot to me.
870
My mom was my very best friend.
871
We watched the show together all the time.
872
Oh, my God.
873
And here I am.
874
It's almost like she made it happen for me.
875
Congratulations.
876
All of you, give a round of applause, please.
877
Amazing.
878
Go ahead, Miss Dorian.
879
Thank you.
880
Safe from elimination this week.
881
Now for the grim news.
882
Some of you took huge risks with very challenging cakes.
883
But some of you went with an easy route.
884
Tonight, unfortunately, one of you are going home.
885
Bree, Nick, Renee, make your way down to the front.
886
Being in the bottom three for the second week in a row really sucks.
887
To go home on this pathetic carrot cake would just be horrible.
888
Tonight, I don't think any of you played to your strengths.
889
Nick, the cake was a mess.
890
Slightly overcooked on the outside, but the jam was delicious.
891
René, the choice was an easy one.
892
The filling was good.
893
The base was terrible.
894
Brie, you took a delicious carrot cake and turned it into a carrot pudding.
895
It was dense with insufficient frosting.
896
Nick, we expect more from you.
897
And I know you expect more from yourself.
898
Nick...
899
Head back to your station.
900
That a boy, Nick.
901
I feel super relieved, but to be a good cook, you have to be well -rounded, and it's gonna take some work.
902
So I'm gonna have to focus on the sweeter side of things if I want to be the next MasterChef.
903
Brie, Rene, tough call tonight.
904
Joe, Aaron, and I agree that Brie,
905
your cake tonight was not the worst.
906
Head back to your station.
907
Good girl.
908
Good girl.
909
Oh, my goodness.
910
Thank you.
911
It's OK, Bree.
912
Chin up.
913
Chin up.
914
Renee, from a judge's point of view, we're here to push you.
915
You backed off.
916
And I don't know why, because you're a bloody good cook.
917
Thank you.
918
Come here.
919
I'm disappointed to be leaving.
920
I'm not brokenhearted, though, because I'm proud of myself.
921
I'm in the top freaking 12, man.
922
And winners keep on fighting.
923
They don't pity party over themselves.
924
You get back on that freaking horse and you ride it when it bucks you off.
925
Right on.
926
Get some rest.
927
Good night.
928
Thank you.
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Vocabulary and speaking notes for this lesson
This speaking lesson is built on the video “The Ultimate Cake Showdown”. The speaker keeps coming back to these words: cake, chef, tonight. This video has 927 sentences and 6027 words to shadow. The speech runs for 39:40. The speaker talks at a natural 152 words per minute, close to everyday conversation. Only 80% of the words are among the 3,000 most common in English, so the vocabulary is demanding.
Key vocabulary in this video
15 words from the video worth learning, with pronunciation and meaning:
| Word | Pronunciation | Meaning |
|---|---|---|
| chef noun | /ʃɛf/ | The presiding cook in the kitchen of a large household. |
| frost noun | /fɹɔst/ | A cover of minute ice crystals on objects that are exposed to the air. Frost is formed by the same process as dew, except that the temperature of the frosted… |
| opera noun | /ˈɒp.ə.ɹə/ | A theatrical work, combining drama, music, song and sometimes dance. |
| bake verb | /beɪk/ | To cook (something) in an oven (for someone). |
| flavor noun | /ˈfleɪvə/ | The quality produced by the sensation of taste or, especially, of taste and smell in combined effect. |
| immunity noun | /ɪˈmjuːnəti/ | Protective resistance against disease. |
| carrot noun | /ˈkæɹət/ | A vegetable with a nutritious, juicy, sweet root that is often orange in colour, Daucus carota, family Apiaceae, especially the subspecies sativus. |
| layer noun | /ˈleɪ̯ɚ/ | A single thickness of some material covering a surface. |
| replicate verb | /ˈɹɛplɪkeɪt/ | To make a copy (replica) of. |
| sponge noun | /spʌnd͡ʒ/ | Any of various marine invertebrates of the phylum Porifera, that have a porous skeleton often of silica. |
| baker noun | /ˈbeɪ.kɚ/ | A person who bakes and sells bread, cakes and similar items. |
| butter noun | /ˈbʌtɚ/ | A soft, fatty foodstuff made by churning the cream of milk (generally cow's milk). |
| delicious adjective | /dɪˈlɪ.ʃəs/ | Pleasing to the sense of taste; tasty. |
| oven noun | /ˈʌ.vn̩/ | A chamber used for baking or heating. |
| upside noun | /ˈʌpˌsaɪd/ | The highest or uppermost side or portion of something. |
Phrasal verbs you will hear
| Word | Pronunciation | Meaning |
|---|---|---|
| come through verb | To come into a room or other space through a door or passageway. | |
| speed up verb | /spiːdˈʌp/ | To accelerate; to increase speed. |
| come up verb | To emerge or become known, especially unexpectedly. | |
| cool off verb | To decrease in temperature, activity, or temper. | |
| go ahead verb | /ˌɡoʊ əˈhɛd/ | To proceed with; to begin. |
| go down verb | To descend; to move from a higher place to a lower one. | |
| mess up verb | To make a mess of; to untidy, disorder, soil, or muss. | |
| start over verb | to begin again; to return to the beginning |
Sentences worth repeating
Short, complete lines from the video that you can reuse in everyday conversation:
- Dorian, please, what cake are you going to select?
- Did you ever get home sick?
- You got time to do it again?
- Do you know where the food coloring is?
- You're gonna get a plate?
Grammar in this video
The structures the speaker uses most, with the exact words from the video:
| Structure | In the video |
|---|---|
| Present perfect continuous have/has been + -ing — an action that started earlier and is still going on | I've been saying · We've been working · We've been learning |
| Present perfect have/has + past participle — a past action that still matters now | haven't earned · I've done · we've ever had |
| Passive voice be + past participle — the focus is on what happens, not who does it | be eliminated · been born · were gobsmacked |
| Relative clauses who / which + clause — extra information about a person or thing | time, which is · fluffy, which is |
Pronunciation to watch
The speaker uses 188 contractions and reduced forms, such as I'm, don't, gonna. Say them the short way, as you hear them.
- The “th” sounds: smooth /smuːð/, aesthetic /ɛsˈθɛ.tɪk/, breathtaking /ˈbɹɛθˌteɪ.kɪŋ/, thin /ˈθɪn/, marathon /ˈmæɹəθən/
- The “sh” and “zh” sounds: chef /ʃɛf/, delicious /dɪˈlɪ.ʃəs/, champagne /ʃæmˈpeɪn/, elimination /ɪlɪmɪˈneɪʃ(ə)n/, congratulations /kənˌɡɹæt͡ʃəˈleɪʃ(ə)nz/
- Long words — get the stress right: immunity /ɪˈmjuːnəti/, visually /ˈvɪzju.əli/, eliminate /ɪˈlɪm.ɪ.neɪt/, elimination /ɪlɪmɪˈneɪʃ(ə)n/, congratulations /kənˌɡɹæt͡ʃəˈleɪʃ(ə)nz/
How to practise with this video
- Listen to the whole video once without speaking and note the words you do not know.
- Start at 0.75× speed, shadow it sentence by sentence, then go back to normal speed once it feels easy.
- Record yourself and compare with the original, paying attention to words like chef, frost, opera.
What is the Shadowing Technique?
Shadowing is a science-backed language learning technique originally developed for professional interpreter training and popularized by polyglot Dr. Alexander Arguelles. The method is simple but powerful: you listen to native English audio and immediately repeat it out loud — like a shadow following the speaker with just a 1–2 second delay. Unlike passive listening or grammar drills, shadowing forces your brain and mouth muscles to simultaneously process and reproduce real speech patterns. Research shows it significantly improves pronunciation accuracy, intonation, rhythm, connected speech, listening comprehension, and speaking fluency — making it one of the most effective methods for IELTS Speaking preparation and real-world English communication.