The WORST episodes of The Great Canadian Baking Show
Every episode of The Great Canadian Baking Show ever, ranked from worst to best by thousands of votes from fans of the show. The worst 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.
#3 - International Week
Season 3 - Episode 6 - Aired 10/23/2019
This week the remaining five bakers are challenged to explore flavours, textures and techniques from around the world with a series of International favourites. The signature bake has the bakers putting their own spin on the popular Latin American treat. One baker proves themselves to be world class, and is named Star Baker, while another must pack their bags and go home.
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#6 - Pastry Week
Season 6 - Episode 6 - Aired 11/6/2022
The bakers demonstrate their take on a chimney cake; bakers rise to great heights with a baklava tower, built using phyllo pastry; one baker will wow the judges to become Star Baker and another sees their journey in the baking tent come to an end.
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#13 - Chocolate Week
Season 3 - Episode 5 - Aired 10/16/2019
It's Chocolate Week and the six remaining bakers seize the opportunity to make a statement with delectable chocolate creations. In the signature bake, the bakers make a treat that is double the fun. One chocolatey success will earn the Star Baker title, and one baker must leave the tent.
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#15 - 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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#16 - Cake Week
Season 6 - Episode 1 - Aired 10/2/2022
Ann Pornel and Alan Shane Lewis host ten of the country's best amateur bakers in the baking tent; esteemed Judges Kyla Kennaley and Bruno Feldeisen declare the first Star Baker of the season, and decide which baker is first to leave the tent.
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#18 - Botanical Week
Season 6 - Episode 4 - Aired 10/23/2022
Bakers must prepare pressed flower cookies featuring an edible flower or herb baked into them; bakers are tasked with making Chebakia; the bakers fool the judges's eyes with a botanical illusion cake.
#22 - Cake Week
Season 3 - Episode 1 - Aired 9/18/2019
CBC's The Great Canadian Baking Show returns for its third season with two new hosts, Aurora Browne and Carolyn Taylor, and ten of the country's best bakers. The bakers enter the iconic baking tent to face Cake Week and a series of challenges designed to reveal their skills and personality. This season's new judge, Kyla Kennaley, joins Bruno Feldeisen to carefully sample and deliberate the finished bakes, declare the first Star Baker of the season, and decide which baker must be the first to leave the tent.
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#24 - 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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