The king of unconventional approaches to creating and finessing his desserts, Amaury showed off creating a carnation flower using a cheese curler, an automated turntable ruffled piping method, gold leaf dipping with water, and piping using a handheld drill.

Each technique had its pros and cons, and the chefs had just two and a half hours to create a dish that not only utilised one of the methods but also wowed the judges in taste and execution.

During his time in the Dessert Masters kitchen, Dan was never shy when it came to applying edible glitter to his dishes. Shining on and off the plate, Dan obviously chose the gold leaf method, creating a ring cushion-shaped cake made of coconut sponge, with a mango and passionfruit crémeux, and passionfruit confit, all encased in a coconut mousse and topped with a golden engagement ring.

“It was very intimidating to go into an elimination because the people on the show are very talented with many years in the industry,” Dan told 10 Play. “It was intimidating but, at the same time, it was hard for them as well to have a short time to finish their dessert.

“I was feeling confident but, at the same time, I was a little bit nervous because you don’t know what’s going to happen. Making cakes, you can be confident but… if something goes wrong in the last half an hour you need to try and find a Plan B. I didn’t know what was going to happen,” he continued.

When it came time to dip the ‘engagement ring’ in the gold leaf, Dan’s didn’t have the clean coverage of Amaury’s example. Admittedly he wasn’t thrilled with the unpolished look, but Dan hoped his flavours could carry him through to another day in the kitchen.

“I loved the flavours, they remind me of where I started my journey in Australia, in Queensland,” he explained. “Fresh, tropical, summery, and I can’t wait to make it again.”

For Dan, Dessert Masters wasn’t his first baking competition, as a runner-up on Season 5 of The Great Australian Bake Off, he had already experienced trying to create showstopping desserts in a short amount of time.

“They’re completely different experiences,” he added. “Bake Off was more about home baking, simple bakes. Before Bake Off I didn’t make much, I didn’t even know the difference between Swiss meringue buttercream and Italian buttercream.

“I had to learn so much, so I think it was a good start for my journey,” he continued. “Both of them are such beautiful, amazing experiences, the energy is like being in a fairy tale. IT’s a beautiful experience.”

The main difference, for Dan, was the time factor. “On Dessert Masters we roughly got two and a half hours, but Bake Off we’d have four hours. We were complaining back then because we only had four hours to make a cake.

“Looking back I’m thinking, four hours? That’s a lot! I could make two cakes with that time. I pushed myself and had to be creative, and have fun – that’s the main thing!”

During his time in the competition, Dan had some top dishes that really wowed the judges, including his recent Blueberry Lushington, his spin on the classic lamington.

“Before Dessert Masters, I had never made a petit gateaux, a mousse cake, or a plated dessert, I always made cakes. When I decided to be on the show I had to learn so many things,” Dan said.

“I was so surprised when I was able to create that beautiful blueberry in such a short amount of time,” he continued.

Having made it this far in the competition, and with a handful of edible glitter at the ready, Dan said being eliminated was obviously sad, but nothing could wipe that signature smile off his face.

“It’s sad because I had to go home but at the same time I was very happy to be there. I had met amazing people, made great friends and, of course, I learned so much from this amazing experience.

“I left with more knowledge, more friends, and a beautiful memory that I can cherish for the rest of my life!”

Dessert Masters continues Sundays at 7pm and Mondays at 7.30pm on 10 and 10 Play.