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The Great Canadian Baking Show welcomes ten of the country's most passionate bakers to the iconic white baking tent to face Cake Week, and demonstrate talent and skill in the first of many challenges.
The Great Canadian Baking Show welcomes ten of the country's most passionate bakers to the iconic white baking tent to face Cake Week, and demonstrate talent and skill in the first of many challenges.
The bakers take on three challenges for bread week.
The bakers take on three challenges for bread week.
It's dessert week. Inherently, the judges are looking for spectacular looking bakes as desserts have to look inviting to be chosen from a dessert trolley. For the signature bake, the
.. show full overview
It's dessert week. Inherently, the judges are looking for spectacular looking bakes as desserts have to look inviting to be chosen from a dessert trolley. For the signature bake, the bakers are required to make an elegant looking sweet tart or pie with some sort of short crust pastry, where the fat, usually butter, is cut into the flour.For the technical challenge, the bakers are required to make one dozen fondant fancies in two hours. The judges will be looking for twelve identical looking fancies, with an emphasis on fancy for the decoration.For the showstopper, the bakers have three hours to make a pavlova, which needs to have the balance between the light meringue with the crispy exterior and soft interior, contrasting with the unctuousness of the whipped cream and the slightly tart topping comprised usually of fruit.
The bakers should feel right at home as it's Canada week. For the signature challenge, the bakers will have two hours to make the classic Québécois savory pie, the tourtiere. They will
.. show full overview
The bakers should feel right at home as it's Canada week. For the signature challenge, the bakers will have two hours to make the classic Québécois savory pie, the tourtiere. They will need to have enough fat in the filling to make it rich to the taste and for it to hold together and not crumble. For the technical challenge, the judges are asking for sixteen maple leaf cookies from each baker to be made in one and three-quarter hours. The cookies must be consistent, the shortbread dough rolled out evenly, and have the right ratio of cookie to maple cream filling. The other challenge the bakers face is dealing with an ingredient most have never seen or heard of, namely maple butter, the amount used which could make or break their cream filling. And for the showstopper, the bakers must make six each of two different types of doughnuts in three hours. For yeast doughnuts, the judges will be looking for the signature white line encircling the doughnuts where the dough has not touched the hot oil. Filled doughnuts should have a good ratio of filling to dough. The bakers must also be wary of the oil temperature: too hot and the doughnuts will burn or be too dark without the dough being cooked through, too cold and the doughnuts will absorb too much oil and become a greasy mess.
The Best of Britain challenges the Bakers to replicate a trio of well-known British desserts.
The Best of Britain challenges the Bakers to replicate a trio of well-known British desserts.
For the quarter finals, it's holiday week, with the competition neck and neck as each of the remaining five bakers have each been named star baker once. For the signature challenge which
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For the quarter finals, it's holiday week, with the competition neck and neck as each of the remaining five bakers have each been named star baker once. For the signature challenge which they have two and a half hours to complete, they will be making a bouche de Noël. The cake must be light enough to be able to roll which means not overbaked, the spiral should be tight and there should be an appropriate ratio of cake to filling. For the technical challenge, the bakers have one and three quarter hours to make thirty-two rugelach, sixteen chocolate and sixteen apricot. The cookie portion should be tender and flaky but baked through, and the filling should not be spilling out of the cookie. For the showstopper, the bakers have four and a half hours to create a gingerbread structure. The design may be paramount in this challenge, but they must still produce a tasty gingerbread cookie.
The top four semi-finalists face French Patisserie Week, with a series of technically difficult challenges that will determine the final top three Bakers.
The top four semi-finalists face French Patisserie Week, with a series of technically difficult challenges that will determine the final top three Bakers.
In the finale, the Top three Bakers face off to see who will be declared the inaugural winner of The Great Canadian Baking Show!
In the finale, the Top three Bakers face off to see who will be declared the inaugural winner of The Great Canadian Baking Show!
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