The BEST episodes of The Great Canadian Baking Show
Every episode of The Great Canadian Baking Show ever, ranked from best to worst by thousands of votes from fans of the show. The best episodes of The Great Canadian Baking Show!
The Great Canadian Baking Show brings together 10 amateur bakers from across the country to compete in a series of themed culinary challenges that celebrate their diverse backgrounds, families and communities.
#16 - Biscuit Week
Season 3 - Episode 2 - Aired 9/25/2019
It's Biscuits Week in The Great Canadian Baking Show Tent, and the bakers have a chance to show off their cookie and cracker making skills. After inspecting and sampling, the judges select this week's Star Baker and announce which baker will leave the tent.
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#18 - Holiday Baking Week
Season 1 - Episode 6 - Aired 12/6/2017
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.
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#19 - Dessert Week
Season 1 - Episode 3 - Aired 11/15/2017
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.
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#25 - Canada Week
Season 1 - Episode 4 - Aired 11/22/2017
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.
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