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The Great American Baking Show ™
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Thai Tea Lychee Layer Cake
Meeki's patisserie-style centerpiece, his second attempt at conquering Thai tea after an earlier try he described as 'absolutely horrendous.' A vertical layer cake of coconut Jaconde sponge spiraled around what he called Thai 'flantesi' (a Thai tea flan), finished in pale pink lychee Swiss meringue buttercream and decorated with translucent lychee jellies arranged in a flower pattern. Meeki is a cancer scientist from San Francisco who runs with a bakery-themed running club. He battled a leaning cake through the final minute. **Hollywood Handshake from Paul.** Paul's verdict: 'If this is the sort of standard you work at, I'm looking forward to it.'
It's a work of art. It does look very impressive. A sort of showstopper centerpiece. Very delicate, but baked beautifully.' On the buttercream: 'The Swiss meringue buttercream is very good. And it's nicely balanced.' Setting the bar: 'If this is the sort of standard you work at, I'm looking forward to it.' Afterward the judges agreed: 'The best sponge here. Easily.' Hollywood Handshake awarded.
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