"Right. Becca, this thing looks beautiful. Like it's just come out of a top French patisserie. Why three layers. On a night like tonight, when we only asked you for two?"

Becca: "Because I could, I knew I had the ability to do it.

"In order for this cake to work, it has to be the right ratio of filling inside. Let's cut it. Wow."

"Fantastic. Sponge cake is slight contrast to the rich creaminess. It's got that peanut butter, chocolate and crunch, and I love that you push the salt right to the limit. Good job."

"Yeah, it has that nougaty situation happening, which I really enjoy. Smart choices."

"Cake tastes delicious. The sponge's cooked beautifully, and it's got the right ratio. I think that's the really pleasing aspect. Well done. Good job. Great job."