Tue, Sep 17, 2019
In this the first week - cake week - the judges want to see what the contestants are all about in the three challenges issued. The signature challenge is to make a cake in the shape of their lucky number, with decorations to match the reason for considering it lucky. The contestants have two hours to complete the challenge. This challenge marks the first time the bakers will get a chance to get acquainted with their baking station. It also introduces the ten contestants to the viewing audience. The main technical issue with this challenge is not to cut the cake while it's too warm, otherwise the cake may break apart. For the technical challenge, the contestants are required to make in ninety minutes a strawberry roulade. They have to ensure a tight and round roll which doesn't crack with a good strawberry flavor and good cake to filling ratio. They also have to demonstrate their mastery in meringue as both the cake and the buttercream filling will require it. And for the showstopper challenge for which they are provided three hours, the contestants are required to make a cake representing any one of the Canadian provincial flags. This challenge will allow the contestants to let their imaginations run wild in how they represent their flags.
Tue, Sep 24, 2019
It's biscuit week. For the signature bake, the bakers are given ninety minutes to make thirty-six savory crackers and an accompanying dip. Beyond the bakers being told that the thirty-six have to be uniform in size and appearance, the primary technical issues are the baking time for the crackers, which could easily be over-baked in how thin they are, ensuring that they have the typical cracker "snap", and the dip being complimentary in flavor to the cracker itself. For the technical challenge, the bakers are required to make twelve identical marshmallow puff cookies in eighty minutes. The issues for the bakers are that they have to get each part of the cookies correct: the cookie base, the raspberry jam filling (which should be seedless), the marshmallow puff, and the chocolate topping, the chocolate which needs to be tempered properly. For the showstopper, the bakers have four hours to make a cookie sculpture using two different types of cookies, the sculpture representing their ultimate fantasy and which needs to be entirely edible meaning no non-edible supports such as dowels. The bakers have to choose cookies that are not only tasty, but can withstand the structural element. The judges will be looking for the sculptures to tell a story about the bakers themselves.
Tue, Oct 1, 2019
It's bread week, the bakers who face three different challenges concerning the combination of yeast and flour. For the signature challenge, the bakers are required to make an Eastern European loaf called a povatica in two and half hours. It can be sweet or savory, and can be baked in any shape they would like, but is must have the signature swirl when cut. Beyond taste and texture, the judges are looking for a good ratio of bread to filling, with the filling being distinctive in appearance from the bread itself. The technical challenge is for the bakers to make twelve brioche à tête in two hours forty-five minutes. The extra challenge will be that the dough must be made by hand i.e. no electric mixers. The technical issues with this challenge are gauging the texture of the dough especially when the butter is worked in, and that the "tête" (head) should be applied in a way that it does not separate from the base either in the rise or the bake. And for the showstopper, they will be making a bread sculpture in four and a half hours, using at least two types of yeast leavened bread. Beyond the appearance and taste, the bakers have to choose breads that will be sturdy enough to be presented in three-dimensions, while also being wary that any enrichments to the dough, for coloration for example, does not compromise the dough itself.
Tue, Oct 8, 2019
It's old school week, the phrase which may conjure different connotations depending on one's age, but which is meant to refer to what most would consider retro. The bakers have ninety minutes for their signature challenge which is to make a coffee cake with a streusel topping. The cake is to be both moist and dense which requires a longer bake than most cakes. For the technical challenge, the bakers will be making creme caramels in seventy-five minutes. Beyond perfecting both the caramel and custard components, the biggest issue may be the time, as they have to prepare the caramels, bake them then cool them before unmolding them, underbaking which will result in a loose custard which will have no structure when unmolded. And for the showstopper, the bakers will have three and a half hours to make an extra large celebration slab cake. The celebration component means that the cake must celebrate someone or something, generally meaning it must have at least an inspirational message. The biggest issue with this challenge may be the cake's size, which may require the bakers to make multiple cakes and piece them together in the construction.
Tue, Oct 15, 2019
This week, the bakers will have to contend with one of the most beloved yet temperamental of standard baking ingredients, namely chocolate. No matter the challenge, the bakers will have to create bakes that are chocolate forward with all other flavors only as complements to the chocolate. They will have two hours to complete their signature bake of twenty-four chocolate sandwich cookies. The twenty-four should be uniform from one to another, and there should be a correct ratio of cookie to filling. They will also have two hours for their technical challenge to make the chilled dessert called marquis au chocolat. The time may be the issue as the marquis has four separate and distinct components - an airy and light mousse, a rich ganache, a crunchy pistachio croquant and an equally light and airy sponge - each which must be prepared separately and each layer which must be chilled properly before the subsequent layer is added. And they will have three and a half hours to create their showstopper of three different varieties of eighteen total chocolate candies in a box. The three different varieties should be centered on a common theme of their choice tied together by a chocolate centerpiece. The biggest issues with this challenge are the tempering of the chocolate as it will dictate if what the judges first see and taste will be that shiny chocolate snap, and getting the correct ratio of chocolate coating to whatever the filling.
Tue, Oct 22, 2019
It's international week, meaning that the bakers will go around in world in three bakes. For the signature challenge, the bakers will be making a tres leches cake, a Mexican favorite, in three hours, but they can incorporate their own international flavors above and beyond the milk. The sponge should be light and airy, and not oversoaked to be made leaden by the milk soaking liquid. The bakers also have to figure out how to infuse the sponge sufficiently with that soaking liquid, the process which is usually allowed to happen overnight. For the technical challenge, the bakers will have ninety minutes to make a kransekake, a Norwegian cookie tower made of stacked almond cookie rings "glued" together by royal icing, the kake which, by design, is gluten free as almond flour provides the structure. Kyla admits to the camera that the recipe provided makes just enough dough for the eighteen rings required, so that there is no room for error. For the showstopper challenge, the bakers will go wherever they want to in the world in making a cheesecake - most cultures and their cuisine which has its own take on the dessert - in four hours. Even if the bakers choose what North Americans see as the traditional cheesecake, they once again have the opportunity to go international by the flavor profile they choose. And being the showstopper, the judges are expecting elaborate decorations.
Tue, Oct 29, 2019
It's the semi-finals, arguably when elimination would be the most bitter. Some are concerned about it being pie week as the category is so diverse, and they always have to be cognizant of having a flaky crust which can be compromised by a filling with too much liquid. For the signature challenge, the bakers will have to create a pastry pie face in two and half hours. The options are endless, the only criterion beyond it being a pie being the need for an elaborately designed face on the surface. For the technical challenge, they will have two and a quarter hours to make a pithivier. The issues with this French dessert is making the puff pastry, having perfectly scalloped edges, demonstrating good knife skills in the design on top of the pie, and ensuring there is enough frangipane and cherry jam filling which doesn't leak out the pastry when baked. And for the showstopper, they have to make a tiered or stacked pie dessert in four hours. It has to have a minimum three pies and/or tarts and have a central theme in design. The judges will be looking for a combination of great flavor and look.
Tue, Nov 5, 2019
It's the finals, and three of the original ten bakers remain standing: Colin Asuncion, Jodi Robson and Nataliia Shevchenko. For the signature challenge, the three will have to make a fraisier, a strawberry dessert comprised of a mousse, sponge and cream, in three hours. They are free to incorporate any other flavors they would like but obviously has to complement the strawberry. The most important component may be the mousse, which has to be stable enough to hold together when the fraisier is sliced. The final technical challenge may be more stressful than any of the others in not even having a theme on which to guess what it may be to prepare. What they are asked to make in two and a half hours is a marjolaine, a hazelnut meringue, ganache filled, praline buttercream topped gateau. The final bake of the season, the showstopper, is apropos to cap off all the bakes: a pièce montée, which is an edible sculpture generally comprised of cake, cookies and the mandatory component of chou pastry. With this showstopper, which they have four and a half hours to complete, the bake must be in the design of a recognizable landmark. For the announcement of the Great Canadian Baking Show season 3 winner, the final three, Aurora and Carolyn, and Bruno and Kyla are joined by the final three's family and friends, plus some people who understand the pressure of being in the tent.
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Tue, Nov 12, 2019
Four former contestants - James Hoyland and Vandana Jain from season 1, and Timothy Fu and Megan Stasiewich from season 2 - return to the tent for an all-holiday baking competition. For the signature challenge, the bakers will have to make twelve cookie Christmas tree ornaments in two and a half hours. Beyond the taste and the look, they will have to be cognizant of choosing a cookie that is sturdy enough to withstand hanging, while still being edible. For the technical challenge, the bakers will have three hours to make challah, a traditional Jewish egg bread. The braided loaf must have six strands, and the bakers must make their own butter and their own apple butter as accompaniments. And for the final bake of the weekend - the showstopper challenge - the bakers have to construct a holiday village in four hours. They have to use cookies, nougat and at least one confectionery of their choice. Some old friends from the baking tent are on hand for the announcement of the star baker for this holiday challenge.