Baking Show
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Show guide

The Great Canadian Baking Show

  • CBC Television
  • Canada
  • 2017 to present
  • 9 seasons
  • Returning series

About The Great Canadian Baking Show

Of all the international Bake Off spin-offs, the Canadian tent may best capture the gentle spirit of the original, with an extra layer of politeness that makes even eliminations feel like warm hugs. Bakers drawn from Vancouver to Montreal fold Ukrainian, Bangladeshi, Nigerian, and Quebecois flavors into the classic challenges, giving the show real range. The judging bench has been remarkably stable while the hosting duo grew into one of the most beloved in the franchise.

The format

Each episode runs a Signature bake, a blind ranked Technical, and a Showstopper, with one baker earning Star Baker and one going home each week. There is no cash prize; the winner takes a cake stand and the title.

The prize

No cash prize; the winner receives a cake stand and the title

Hosts & judges

Hosts

  • Dan Levy2017 to 2018
  • Julia Chan2017 to 2018
  • Aurora Browne2019
  • Carolyn Taylor2019
  • Ann Pornel2021 to present
  • Alan Shane Lewis2021 to present

Judges

  • Bruno Feldeisen2017 to present
  • Rochelle Adonis2017 to 2018
  • Kyla Kennaley2019 to present

Where to stream

CBC Gem in Canada, The Roku Channel in the US; no confirmed UK streamer.

USThe Roku Channel
CACBC Gem

Verified July 2026. Streaming availability changes often, so check the platform before you subscribe.

Seasons

Nine seasons of the Canadian tent, every one archived below.

Season 1Nov 1, 2017 to Dec 20, 20178 episodes
Episodes
8
Premiere
Nov 1, 2017
Finale
Dec 20, 2017
Country
Canada

Complete season breakdown

Every episode and bake

The first season moves through cake, bread, dessert, Canadian baking, British classics, holiday baking, French patisserie, and a three-round finale. This guide records all 24 challenge briefs and includes one original home-kitchen adaptation based on the documented Canada Week technical.

  1. Episode 1 · Cake

    Cake

    The opening week starts with two cupcake flavours, tests precise Battenberg construction, and finishes with a layered chocolate cake built around more than one kind of chocolate.

    • Signature

      24 cupcakes in two flavours

      Bake 24 cupcakes in two hours, dividing the batch between two distinct flavour combinations.

    • Technical

      Cherry and pistachio Battenberg cake

      Make a cherry and pistachio Battenberg with jam, marzipan, and fondant in one hour 45 minutes, leaving the patterned ends visible.

    • Showstopper

      Chocolate layer cake

      Create a chocolate cake with at least two layers and at least two kinds of chocolate in four hours.

    Episode source 1Episode source 2Episode source 3

  2. Episode 2 · Bread

    Bread

    Bread Week progresses from shaped focaccia to honey-poached Montreal bagels and an elaborate sweet-filled bread centrepiece.

    • Signature

      Flavoured focaccia

      Make a flavourful focaccia in any chosen shape within two hours 30 minutes.

    • Technical

      12 Montreal bagels

      Produce six poppy-seed and six sesame-seed Montreal bagels in two hours 10 minutes, poaching them in honey water before baking.

    • Showstopper

      Sweet bread centrepiece

      Build a bread-based centrepiece with one or more sweet fillings in four hours.

    Episode source 1Episode source 2Episode source 3

  3. Episode 3 · Dessert

    Dessert

    Dessert Week combines pastry and decoration in a sweet pie or tart, uniform fondant fancies, and a large pavlova.

    • Signature

      Sweet pie or tart

      Bake a sweet pie or tart in two hours, demonstrating control of both pastry and finishing.

    • Technical

      12 fondant fancies

      Make 12 evenly square sponge cakes with buttercream and a smooth fondant coating in two hours.

    • Showstopper

      Pavlova

      Create a fully decorated pavlova in three hours, balancing a crisp meringue shell with the chosen toppings.

    Episode source 1Episode source 2Episode source 3

  4. Episode 4 · Canadian baking

    Canadian

    Canada Week pairs a tourtiere and condiment with maple cream sandwich cookies before closing on two differently flavoured batches of doughnuts.

    • Signature

      Tourtiere with condiment

      Bake a tourtiere with a filling of the baker's choice and prepare a complementary condiment in two hours.

    • Technical

      16 maple leaf cream cookies

      Make 16 maple leaf-shaped sandwich cookies with a maple cream filling in one hour 45 minutes.

    • Showstopper

      12 doughnuts in two flavours

      Produce six doughnuts in each of two flavours within three hours.

    Make our home version →Episode source 1Episode source 2Episode source 3

  5. Episode 5 · British baking

    Best of Britain

    British classics take the form of a layered, boozy trifle, cream-filled brandy snaps, and a themed high-tea platter of sweet and savoury bakes.

    • Signature

      Layered trifle

      Create a trifle in two hours with distinct layers of sponge, custard, cream, fresh fruit, jelly, and a boozy element.

    • Technical

      20 brandy snaps

      Make 20 thin brandy snaps, rolled into cylinders and filled with whipped cream, in one hour 30 minutes.

    • Showstopper

      Themed high-tea platter

      Present at least three different sweet and savoury bakes, totalling 18 items and united by one theme, in four hours.

    Episode source 1Episode source 2Episode source 3

  6. Episode 6 · Holiday baking

    Holiday Baking

    The holiday episode moves from a rolled yule log to two-filled rugelach and a large gingerbread structure.

    • Signature

      Buche de Noel

      Create a decorated Buche de Noel in two hours 30 minutes.

    • Technical

      32 rugelach

      Make 32 rugelach in one hour 45 minutes, filling half with apricot jam and half with chocolate.

    • Showstopper

      Gingerbread structure

      Design and assemble an elaborate gingerbread structure in four hours 30 minutes.

    Episode source 1Episode source 2Episode source 3

  7. Episode 7 · French patisserie

    French Patisserie

    The semifinal demands laminated pastry, a precisely layered Opera cake, and a freestanding croquembouche assembled from filled choux and spun sugar.

    • Signature

      12 mille-feuille in two flavours

      Make 12 mille-feuille in two flavours in two hours, each with at least three puff-pastry layers and a complementary filling.

    • Technical

      Opera cake

      Build an Opera cake in two hours 15 minutes using coffee-soaked almond joconde, chocolate buttercream, ganache, glaze, and a piped Opera finish.

    • Showstopper

      Croquembouche

      Construct a freely flavoured and decorated tower of cream-filled choux buns bound with spun sugar in four hours.

    Episode source 1Episode source 2Episode source 3

  8. Episode 8 · Final

    Finale

    The finalists make two varieties of miniature mousse cake, tackle a multi-component pear charlotte, and finish with a three-tier wedding cake.

    • Signature

      24 mini mousse cakes in two varieties

      Make 24 miniature mousse cakes divided between two varieties in two hours 30 minutes.

    • Technical

      Pear charlotte

      Complete a pear charlotte in two hours 20 minutes, coordinating components that revisit techniques from the season.

    • Showstopper

      Three-tier wedding cake

      Create a wedding cake at least three tiers high in four hours.

    Episode source 1Episode source 2Episode source 3

Inspired by the briefs

Bake it at home

These are original Baking Show Guide adaptations for a home kitchen. They are inspired by the challenge briefs, not the contestants' recipes or an official recipe from the show.

Maple Cream Sandwich Cookies

Inspired by Episode 4

Maple Cream Sandwich Cookies

Crisp maple cookies paired with a smooth maple buttercream, shaped as simple rounds for a practical home version of the Canada Week technical.

Time
47 min
Makes
16 sandwich cookies
Level
Medium
View ingredients and method

Ingredients

  • 225 g unsalted butter, softened, divided
  • 100 g light brown sugar
  • 60 ml pure maple syrup, divided
  • 1 large egg yolk
  • 260 g plain flour
  • 1/2 teaspoon fine salt
  • 140 g icing sugar
  • 1 tablespoon whole milk

Method

  1. Beat 125 g butter with the brown sugar until smooth, then mix in 30 ml maple syrup and the egg yolk.
  2. Stir in the flour and salt to form a soft dough. Flatten, wrap, and chill for 30 minutes.
  3. Heat the oven to 180 C, or 160 C fan. Roll the dough to 4 mm thick and cut 32 rounds with a 5 cm cutter.
  4. Bake on lined sheets for 10 to 12 minutes until the edges are lightly browned, then cool completely.
  5. Beat the remaining 100 g butter with the icing sugar, remaining maple syrup, and milk. Pipe or spread the filling over 16 cookies and top with the remaining rounds.

This is an original Baking Show Guide home adaptation, not a contestant recipe or an official show recipe.

The round shape avoids requiring a specialty maple-leaf cutter while preserving the sandwich-cookie format.

Open the full recipe →

Episode guide sources

Challenge details verified 2026-07-14. en.wikipedia.org, eatnorth.com.

Season result

The winner stays hidden until you choose to reveal it.

Reveal the Season 1 winner

Sabrina Degni

Montreal, QC

Full cast

Everyone recorded for Season 1, listed alphabetically without result spoilers.

The Great Canadian Baking Show Season 1 cast
BakerAgeHometown
Corey Shefman31Toronto, ON
James Hoyland45Richmond, BC
Jude Somers60Victoria, BC
Julian D'Entremont45Halifax, NS
Linda Longson63High River, AB
Pierre Morin56Cantley, QC
Sabrina Degni24Montreal, QC
Sinclair Shuit44London, ON
Terri Thompson36Sherwood Park, AB
Vandana Jain36Regina, SK

Season fact sources

en.wikipedia.org, en.wikipedia.org.

Season 2Sep 19, 2018 to Nov 7, 20188 episodes
Episodes
8
Premiere
Sep 19, 2018
Finale
Nov 7, 2018
Country
Canada

Complete season breakdown

Every episode and bake

Season 2 expands the tent's range across cake, biscuits and bars, bread, international baking, pastry, chocolate, French patisserie, and the finale. This guide records all 24 challenge briefs and includes one original home-kitchen adaptation inspired by the opening technical.

  1. Episode 1 · Cake

    Cake

    Cake Week begins with fruit baked beneath an upside-down cake, moves to a light orange chiffon, and ends with a personalized multi-layer birthday cake.

    • Signature

      Upside-down fruit cake

      Create an upside-down fruit cake with freely chosen fruit and flavours in two hours.

    • Technical

      Orange chiffon cake

      Make an orange chiffon cake with orange glaze and candied orange decorations in two hours.

    • Showstopper

      Layered birthday cake

      Bake a birthday cake for a chosen person in four hours, using at least three layers and two different flavours.

    Make our home version →Episode source 1Episode source 2Episode source 3

  2. Episode 2 · Biscuits and bars

    Biscuits and Bars

    The bakers layer dessert bars, temper chocolate for digestive biscuits, and engineer edible boxes filled with identical cookies.

    • Signature

      24 layered dessert bars

      Make 24 dessert bars with at least three clearly distinct layers in two hours.

    • Technical

      18 chocolate digestive biscuits

      Bake 18 digestive biscuits and finish them with tempered chocolate in one hour 30 minutes.

    • Showstopper

      Edible biscuit box with 36 cookies

      Build an elaborate edible biscuit box and fill it with 36 identical cookies in four hours 30 minutes.

    Episode source 1Episode source 2Episode source 3

  3. Episode 3 · Bread

    Bread

    Bread Week contrasts a fast bread and spread with uniform hot cross buns, then turns savoury bread and fillings into decorated sandwich cakes.

    • Signature

      Quick bread with homemade spread

      Produce either two loaves or 12 individual pieces of a quick bread, plus a homemade spread, in one hour 30 minutes.

    • Technical

      20 hot cross buns

      Make 20 uniform hot cross buns with an apricot glaze in two hours 30 minutes.

    • Showstopper

      Decorated sandwich cake

      Create a smorgastarta-style sandwich cake in four hours 30 minutes, balancing homemade bread, savoury filling, and decoration.

    Episode source 1Episode source 2Episode source 3

  4. Episode 4 · International baking

    International

    International Week spans hot-water-crust hand pies, strawberry-filled daifuku mochi, and a sculptural display made from two or more Italian cookies.

    • Signature

      24 hand pies with dipping sauce

      Make 24 freely shaped and flavoured hand pies with hot-water-crust pastry and a complementary dipping sauce in two hours.

    • Technical

      12 strawberry daifuku mochi

      Create 12 daifuku mochi in two hours, wrapping strawberries and sweetened red bean paste in glutinous rice dough.

    • Showstopper

      Italian cookie sculpture

      Construct a sculpture or diorama from at least two types of Italian cookie in four hours.

    Episode source 1Episode source 2Episode source 3

  5. Episode 5 · Pastry

    Pastry

    Pastry Week moves from a large fruit slab pie to sweet and savoury rough-puff palmiers before demanding three kinds of breakfast pastry.

    • Signature

      Fruit-filled slab pie

      Bake a rectangular fruit-filled slab pie in a rimmed sheet pan within two hours 15 minutes.

    • Technical

      24 rough-puff palmiers

      Make 12 sweet and 12 savoury palmiers from rough puff pastry in two hours 15 minutes.

    • Showstopper

      Basket of 18 breakfast pastries

      Present six croissants, six Danish pastries, and six sweet buns in a breakfast basket after four hours 30 minutes.

    Episode source 1Episode source 2Episode source 3

  6. Episode 6 · Chocolate

    Chocolate

    Chocolate Week tests tempered decoration on a tart, the timing of an individual souffle, and a modern interpretation of Black Forest cake.

    • Signature

      Chocolate tart

      Create a tart in any shape or flavour in two hours, keeping chocolate central and adding tempered-chocolate decorations.

    • Technical

      Chocolate souffle

      Bake one chocolate souffle in one hour 45 minutes, with staggered starts so each entry can be judged straight from the oven.

    • Showstopper

      Modern Black Forest cake

      Produce a modern reimagining of a Black Forest cake.

    Episode source 1Episode source 2Episode source 3

  7. Episode 7 · French patisserie

    French Patisserie

    The semifinal layers crepes and filled almond sponge before asking for a coordinated set of puff-pastry canapes, tartlets, and finger sandwiches.

    • Signature

      Mille crepes cake

      Build a cake with at least 25 crepe layers and sweet filling between them in two hours.

    • Technical

      12 miniature jocondes

      Make 12 miniature joconde cakes with layered almond sponge, filling, and mousse in two hours 15 minutes.

    • Showstopper

      36 savoury canapes

      Produce 12 puff-pastry canapes, 12 tartlets, and 12 finger sandwiches in four hours.

    Episode source 1Episode source 2Episode source 3

  8. Episode 8 · Final

    Finale

    The finalists make two flavours of miniature Swiss rolls, assemble a Swedish Princess cake, and build a tall choux tower with multiple shapes and fillings.

    • Signature

      24 mini Swiss rolls in two flavours

      Make 24 miniature Swiss rolls divided between two flavours in two hours 30 minutes.

    • Technical

      Swedish Princess cake

      Produce a Swedish Princess cake in two hours 15 minutes.

    • Showstopper

      Multi-tier choux tower

      Build a choux tower at least three tiers high, using at least two choux shapes and three filling flavours, in four hours 30 minutes.

    Episode source 1Episode source 2Episode source 3Episode source 4

Inspired by the briefs

Bake it at home

These are original Baking Show Guide adaptations for a home kitchen. They are inspired by the challenge briefs, not the contestants' recipes or an official recipe from the show.

Home Orange Chiffon Cake

Inspired by Episode 1

Home Orange Chiffon Cake

A tall, light tube cake scented with fresh orange and finished with a simple citrus glaze.

Time
1 hr 25 min
Makes
One 23 cm tube cake, serving 10
Level
Medium
View ingredients and method

Ingredients

  • 225 g plain flour
  • 250 g caster sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 6 large eggs, separated
  • 120 ml neutral oil
  • 150 ml fresh orange juice
  • Finely grated zest of 2 oranges
  • 1/2 teaspoon cream of tartar
  • 100 g icing sugar

Method

  1. Heat the oven to 170 C, or 150 C fan. Leave a 23 cm ungreased tube pan ready.
  2. Whisk the flour, 150 g caster sugar, baking powder, and salt. Add the egg yolks, oil, 120 ml orange juice, and zest, then whisk until smooth.
  3. Beat the egg whites with the cream of tartar to soft peaks. Gradually add the remaining caster sugar and beat to glossy medium peaks.
  4. Fold the whites into the orange batter in three additions. Pour into the pan and bake for 50 to 55 minutes until the top springs back.
  5. Invert the pan immediately and cool completely before releasing the cake. Mix the icing sugar with enough of the remaining orange juice to make a pourable glaze and drizzle it over the cake.

This is an original Baking Show Guide home adaptation, not a contestant recipe or an official show recipe.

Do not grease the pan; the batter needs to cling to its sides while it rises and cools.

Open the full recipe →

Episode guide sources

Challenge details verified 2026-07-14. en.wikipedia.org, eatnorth.com.

Season result

The winner stays hidden until you choose to reveal it.

Reveal the Season 2 winner

Andrei Godoroja

Vancouver, BC

Full cast

Everyone recorded for Season 2, listed alphabetically without result spoilers.

The Great Canadian Baking Show Season 2 cast
BakerAgeHometown
Andrei Godoroja58Vancouver, BC
Ann Marie Whitten49Pickering, ON
Devon Stolz27Regina, SK
Megan Stasiewich30Leduc, AB
Mengling Chen30Toronto, ON
Sachin Seth43Halifax, NS
Sadiya Hashmi38Edmonton, AB
Tim Chauvin38Brockville, ON
Timothy Fu19Edmonton, AB
Wendy McIsaac54Cornwall, PE

Season fact sources

en.wikipedia.org, en.wikipedia.org.

Season 3Sep 18, 2019 to Nov 6, 20198 episodes
Episodes
8
Premiere
Sep 18, 2019
Finale
Nov 6, 2019
Country
Canada

Complete season breakdown

Every episode and bake

Season 3 runs through cake, biscuits, bread, old-school baking, chocolate, international desserts, pies, and a French-influenced finale. This guide records all 24 challenge briefs and includes one original home adaptation based on the documented Biscuit Week technical.

  1. Episode 1 · Cake

    Cake

    The season opens with meaningful number-shaped cakes, a strawberry roulade with Italian buttercream, and cakes inspired by Canadian provincial flags.

    • Signature

      Meaningful number cake

      Create a cake shaped as a personally significant number in two hours, making its story clear through flavour and design.

    • Technical

      Strawberry roulade

      Make a strawberry roulade with Italian buttercream in one hour 30 minutes.

    • Showstopper

      Provincial flag cake

      Create a cake inspired by one of Canada's ten provincial flags in three hours.

    Episode source 1Episode source 2

  2. Episode 2 · Biscuits

    Biscuits

    Biscuit Week moves from uniform savoury crackers to chocolate-coated marshmallow puffs and a large fantasy scene built from multiple cookie doughs.

    • Signature

      36 savoury crackers with spread

      Bake 36 identical savoury crackers and prepare a complementary spread in 90 minutes.

    • Technical

      12 marshmallow puff cookies

      Make 12 chocolate-coated marshmallow puff cookies in one hour 20 minutes.

    • Showstopper

      Fantasy cookie scene

      Build a fantasy scene from at least two different cookie doughs in four hours.

    Make our home version →Episode source 1Episode source 2

  3. Episode 3 · Bread

    Bread

    Bread Week tests the swirled interior of povitica, hand-kneaded chocolate brioche a tete, and a sculpture made from two yeast-leavened breads.

    • Signature

      Povitica

      Make a povitica in any size, shape, and flavour in two hours 30 minutes while preserving its tightly folded, swirled crumb.

    • Technical

      12 chocolate brioche a tete

      Hand-knead and bake 12 brioche a tete with chocolate interiors in two hours 45 minutes.

    • Showstopper

      Bread sculpture

      Construct a bread sculpture from at least two types of yeast-leavened bread in four hours 30 minutes.

    Episode source 1Episode source 2Episode source 3

  4. Episode 4 · Old-school baking

    Old School

    Old-school favourites return through streusel-topped coffee cake, six creme caramels, and a celebratory slab cake with a piped message.

    • Signature

      Coffee cake with streusel

      Bake a coffee cake with a complementary streusel topping in 90 minutes.

    • Technical

      6 creme caramels

      Make six individual creme caramel desserts in one hour 15 minutes.

    • Showstopper

      Celebration slab cake

      Create a slab cake for a chosen celebration in three hours 30 minutes and finish it with a neatly piped inspirational message.

    Episode source 1Episode source 2Episode source 3

  5. Episode 5 · Chocolate

    Chocolate

    Chocolate Week covers filled sandwich cookies, a chilled marquise de chocolat, and a themed collection of filled chocolates with a solid centrepiece.

    • Signature

      24 chocolate sandwich cookies

      Produce 24 chocolate sandwich cookies in two hours with a filling that also uses chocolate as a primary flavour.

    • Technical

      Marquise de chocolat

      Create a marquise de chocolat in two hours.

    • Showstopper

      18 chocolates and chocolate centrepiece

      Make six each of three chocolate varieties plus a solid chocolate centrepiece, all tied to one theme, in three hours 30 minutes.

    Episode source 1Episode source 2Episode source 3

  6. Episode 6 · International baking

    International

    International Week spans milk-soaked Latin American sponge, a Scandinavian almond-ring tower, and globally inspired baked cheesecakes.

    • Signature

      Pastel de tres leches

      Bake a Latin American-style sponge soaked in a three-milk mixture in three hours.

    • Technical

      Kransekake

      Build a conical Scandinavian tower of almond-cookie rings joined with royal icing in 90 minutes.

    • Showstopper

      Internationally inspired cheesecake

      Bake and decorate a cheesecake inspired by an international cuisine in four hours.

    Episode source 1Episode source 2Episode source 3

  7. Episode 7 · Pies and tarts

    Pie

    The semifinal begins with characterful face pies, tests puff pastry and frangipane in a pithivier, and ends with a themed tower of pies and tarts.

    • Signature

      Pie with a recognizable face

      Make a sweet or savoury pie with any pastry and a clearly recognizable face in two hours 30 minutes.

    • Technical

      Sour cherry pithivier

      Bake a puff-pastry pithivier filled with frangipane and sour cherry jam in two hours 15 minutes.

    • Showstopper

      Themed pie and tart tower

      Build a themed tower containing at least three pies and/or tarts in four hours.

    Episode source 1Episode source 2Episode source 3

  8. Episode 8 · Final

    Finale

    The final combines a strawberry fraisier, a nut-meringue marjolaine, and a recognizable landmark built as a multi-medium French pastry centrepiece.

    • Signature

      Fraisier cake

      Make a French strawberry fraisier containing sponge and mousse in three hours.

    • Technical

      Marjolaine

      Produce a marjolaine with almond and hazelnut meringue layers and chocolate buttercream in two hours 30 minutes.

    • Showstopper

      Landmark piece montee

      Create a recognizable landmark centrepiece incorporating choux pastry, cake, icing, and cookies in four hours 30 minutes.

    Episode source 1Episode source 2Episode source 3Episode source 4

Inspired by the briefs

Bake it at home

These are original Baking Show Guide adaptations for a home kitchen. They are inspired by the challenge briefs, not the contestants' recipes or an official recipe from the show.

Home Marshmallow Puff Cookies

Inspired by Episode 2

Home Marshmallow Puff Cookies

Tender cocoa biscuits topped with piped vanilla marshmallow and a thin dark chocolate shell.

Time
56 min
Makes
12 cookies
Level
Medium
View ingredients and method

Ingredients

  • 100 g unsalted butter, softened
  • 60 g caster sugar
  • 1 large egg yolk
  • 130 g plain flour
  • 20 g cocoa powder
  • 1/4 teaspoon fine salt
  • 2 teaspoons powdered gelatine
  • 120 g caster sugar for the marshmallow
  • 1 teaspoon vanilla extract
  • 200 g dark chocolate, finely chopped
  • 1 teaspoon neutral oil

Method

  1. Heat the oven to 180 C, or 160 C fan. Beat the butter and 60 g sugar until smooth, mix in the yolk, then stir in the flour, cocoa, and salt.
  2. Roll the dough to 5 mm thick, cut 12 rounds with a 5 cm cutter, and bake on a lined sheet for 9 to 11 minutes. Cool completely.
  3. Bloom the gelatine in 2 tablespoons cold water. Heat the remaining sugar with 40 ml water to 115 C, then carefully beat it into the softened gelatine until thick and glossy. Beat in the vanilla.
  4. Pipe a mound of marshmallow onto each biscuit and leave at room temperature for 45 minutes to set.
  5. Melt the chocolate with the oil, cool slightly, then spoon it over each cookie to cover the marshmallow and biscuit edge. Leave to set before serving.

This is an original Baking Show Guide home adaptation, not a contestant recipe or an official show recipe.

Use a sugar thermometer and take care when pouring the hot syrup.

Open the full recipe →

Episode guide sources

Challenge details verified 2026-07-14. en.wikipedia.org, eatnorth.com.

Season result

The winner stays hidden until you choose to reveal it.

Reveal the Season 3 winner

Nataliia Shevchenko

Edmonton, AB

Full cast

Everyone recorded for Season 3, listed alphabetically without result spoilers.

The Great Canadian Baking Show Season 3 cast
BakerAgeHometown
Andrea Nauta30Comox, BC
Betty Chan64Vancouver, BC
Chris Koo30Edmonton, AB
Colin Asuncion30Toronto, ON
Jasmine Linton22Richmond Hill, ON
Jay Smidt51Cantley, QC
Jodi Robson33Regina, SK
Liam Harrap30Revelstoke, BC
Mary Lou Snow67Conception Bay South, NL
Nataliia Shevchenko33Edmonton, AB

Season fact sources

en.wikipedia.org, en.wikipedia.org.

Season 4Feb 14, 2021 to Apr 4, 20218 episodes
Episodes
8
Premiere
Feb 14, 2021
Finale
Apr 4, 2021
Country
Canada

Complete season breakdown

Every episode and bake

Season 4 covers cake, bread, cookies, Italian baking, botanical bakes, pastry, fancy desserts, and a wide-ranging finale. This guide records all 24 challenge briefs and includes one original home-kitchen adaptation inspired by the Bread Week technical.

  1. Episode 1 · Cake

    Cake

    Cake Week begins with glazed Bundts, reveals vertical red velvet stripes in a Cupid cake, and finishes with cascading mirror glaze over multiple tiers.

    • Signature

      Bundt cake with glaze or drizzle

      Create a Bundt cake with a complementary glaze or drizzle in one hour 45 minutes.

    • Technical

      Cupid cake

      Make a vertically striped red velvet cake with Swiss meringue buttercream and tempered ruby-chocolate decorations in two hours.

    • Showstopper

      Multi-tier mirror glaze cake

      Build a multi-tier cake in any flavour in three hours 30 minutes, arranging the tiers so mirror glaze cascades down the design.

    Episode source 1Episode source 2Episode source 3Episode source 4

  2. Episode 2 · Bread

    Bread

    Bread Week features cream-filled tarte tropezienne, soft pretzels with cheese dip, and a two-tier centrepiece displaying multiple breads.

    • Signature

      Tarte tropezienne

      Bake a tarte tropezienne with a complementary cream filling in two hours 30 minutes.

    • Technical

      12 soft pretzels with cheese dip

      Make 12 soft pretzels and a complementary zesty cheese dip in two hours 30 minutes.

    • Showstopper

      Two-tier bread centrepiece

      Construct a two-tier centrepiece showcasing at least two different breads in four hours.

    Make our home version →Episode source 1Episode source 2

  3. Episode 3 · Cookies

    Cookies

    Cookie Week progresses from identical Linzer sandwiches to caramel-striped stroopwafels and a family portrait sculpture made with two cookie types.

    • Signature

      18 Linzer cookies

      Bake 18 identical Linzer sandwich cookies in 90 minutes.

    • Technical

      12 stroopwafels

      Make 12 thin waffle cookies sandwiched with syrup filling in one hour 45 minutes.

    • Showstopper

      Family portrait cookie sculpture

      Create a two- or three-dimensional family portrait in three hours 30 minutes using at least two cookie types and royal icing.

    Episode source 1Episode source 2

  4. Episode 4 · Italian baking

    Italian

    Italian Week pairs two flavours of biscotti with puff-pastry cannoncini, then asks for a three-foot tower of varied Italian treats.

    • Signature

      24 biscotti in two flavours

      Bake 24 biscotti divided between two flavours in one hour 30 minutes.

    • Technical

      12 cannoncini

      Make 12 Italian puff-pastry cream horns, or cannoncini, in three hours 15 minutes.

    • Showstopper

      Three-foot Italian treat tower

      Build a tower at least three feet high from at least three different sweet or savoury Italian treats in four hours.

    Episode source 1Episode source 2Episode source 3

  5. Episode 5 · Botanical baking

    Botanical

    Botanical Week uses fruit and herbs across miniature tarts, two-tone pan-fried dumplings, and a tiered cake covered with handmade edible flowers.

    • Signature

      8 mini fruit tarts

      Make eight miniature fruit tarts in two hours using any combination of custard, pastry cream, frangipane, and fruit.

    • Technical

      16 herb garden dumplings

      Cook 16 pan-fried dumplings in one hour 45 minutes with two-tone white and spinach wrappers plus a scallion sauce.

    • Showstopper

      Two-tier botanical cake

      Create a two-tier cake with a botanical flavour element and handmade edible flowers in four hours.

    Episode source 1Episode source 2

  6. Episode 6 · Pastry

    Pastry

    Pastry Week tests hand-stretched strudel, a classic feather-iced Bakewell tart, and a colourful vegetable tart using three or more vegetables.

    • Signature

      Sweet or savoury strudel

      Stretch and bake a strudel at least 12 inches long with a sweet or savoury filling in two hours 30 minutes.

    • Technical

      Bakewell tart

      Make a Bakewell tart in two hours 30 minutes with pate sablee, raspberry jam, frangipane, feathered two-tone icing, and a glace cherry.

    • Showstopper

      Colourful vegetable tart

      Create a vegetable tart featuring at least three colourful vegetables in two hours 30 minutes.

    Episode source 1Episode source 2

  7. Episode 7 · Fancy desserts

    Fancy Desserts

    The semifinal combines miniature entremets, a six-component passion-chocolate charlotte, and a layered meringue cake that must retain a crisp texture.

    • Signature

      12 mini entremets

      Bake and finish 12 miniature entremets in three hours.

    • Technical

      Passion chocolate charlotte

      Assemble a charlotte in two hours 15 minutes from two mousses, chocolate ladyfingers, passion-fruit gelee, chocolate-passion ganache, and cookie crumble.

    • Showstopper

      Layered meringue cake

      Build a meringue-layer cake in three hours 30 minutes with curd, custard, or cream between crisp meringue layers.

    Episode source 1Episode source 2

  8. Episode 8 · Final

    Finale

    The final starts with layered ice cream bombes, tests puff, choux, and Chiboust cream in a Gateau St-Honore, and ends with a 21-item treat trolley.

    • Signature

      Ice cream bombe

      Create a bombe in two hours 30 minutes with at least two ice cream varieties over a sponge-cake base.

    • Technical

      Gateau St-Honore

      Make a Gateau St-Honore in two hours 45 minutes, combining puff pastry, choux pastry, and creme Chiboust.

    • Showstopper

      21-item treat trolley

      Fill a treat trolley in four hours 30 minutes with one decorated pie, six mini cakes, six viennoiseries, and eight elegant cookies.

    Episode source 1Episode source 2

Inspired by the briefs

Bake it at home

These are original Baking Show Guide adaptations for a home kitchen. They are inspired by the challenge briefs, not the contestants' recipes or an official recipe from the show.

Soft Pretzels with Cheddar Dip

Inspired by Episode 2

Soft Pretzels with Cheddar Dip

Eight chewy browned pretzels served with a sharp mustard-cheddar sauce for dipping.

Time
51 min
Makes
8 pretzels
Level
Medium
View ingredients and method

Ingredients

  • 500 g strong white bread flour
  • 7 g instant yeast
  • 10 g fine salt
  • 25 g light brown sugar
  • 300 ml lukewarm water
  • 30 g unsalted butter, melted
  • 50 g bicarbonate of soda
  • 1 large egg, beaten
  • 150 ml whole milk
  • 150 g mature cheddar, grated
  • 1 teaspoon Dijon mustard

Method

  1. Mix the flour, yeast, salt, sugar, water, and melted butter into a dough. Knead for 8 minutes, cover, and leave to double for about one hour.
  2. Divide into eight pieces. Roll each into a 60 cm rope, form a U, cross the ends twice, and press them onto the base to make a pretzel. Rest for 15 minutes.
  3. Heat the oven to 220 C, or 200 C fan. Bring 2 litres water to a simmer and carefully add the bicarbonate of soda.
  4. Poach each pretzel for 20 seconds per side, drain, and place on lined sheets. Brush with egg and bake for 14 to 16 minutes until deeply browned.
  5. Warm the milk gently, add the cheddar a handful at a time, and stir until smooth. Mix in the mustard and serve warm with the pretzels.

This is an original Baking Show Guide home adaptation, not a contestant recipe or an official show recipe.

Add the bicarbonate slowly because the water will foam.

Open the full recipe →

Episode guide sources

Challenge details verified 2026-07-14. en.wikipedia.org, cbc.ca, eatnorth.com.

Season result

The winner stays hidden until you choose to reveal it.

Reveal the Season 4 winner

Raufikat Oyawoye

Milton, ON

Full cast

Everyone recorded for Season 4, listed alphabetically without result spoilers.

The Great Canadian Baking Show Season 4 cast
BakerAgeHometown
Anjali Helferty36Toronto, ON
Bertie Diaz54Toronto, ON
Dominike Audet42Quebec City, QC
Larry Harris53Edmonton, AB
Maggie Frith42Toronto, ON
Mahathi Mundluru24Markham, ON
Oyakhire "Oyaks" Airende28Calgary, AB
Raufikat Oyawoye35Milton, ON
Sheldon Lynn25Vancouver, BC
Tanner Davies28Winnipeg, MB

Season fact sources

en.wikipedia.org, en.wikipedia.org.

Season 5Oct 17, 2021 to Dec 5, 20218 episodes
Episodes
8
Premiere
Oct 17, 2021
Finale
Dec 5, 2021
Country
Canada

Complete season breakdown

Every episode and bake

Season 5 ranges across cake, cookies, celebration baking, bread, pies and tarts, caramel, patisserie, and the finale. This guide records all 24 challenge briefs from episode-specific CBC pages and detailed reference tables, and includes one original home adaptation inspired by the opening technical.

  1. Episode 1 · Cake

    Cake

    Cake Week begins with decorated pound cakes, tests uniform jam-filled lamingtons, and finishes with cakes whose decoration creates an exposed fault-line illusion.

    • Signature

      Decorated pound cake

      Create a decorated pound cake in any flavour in two hours.

    • Technical

      20 raspberry lamingtons

      Make 20 light sponge lamingtons in one hour 45 minutes, sandwiching the layers with raspberry jam and coating them in chocolate glaze and coconut.

    • Showstopper

      Fault-line cake

      Build and decorate a cake in three hours 30 minutes with a deliberate crack that reveals a contrasting design within.

    Make our home version →Episode source 1Episode source 2

  2. Episode 2 · Cookies

    Cookies

    Cookie Week combines patterned icebox sandwiches, thin chocolate-striped pirouettes, and a large image assembled from colourful edible tiles.

    • Signature

      12 patterned icebox sandwich cookies

      Make 12 sandwich cookies in two hours 15 minutes using multicoloured icebox dough that reveals an intricate sliced pattern and a complementary filling.

    • Technical

      20 chocolate-hazelnut pirouettes

      Create 20 thin, hollow rolled wafer cookies in two hours, each striped with chocolate and filled with chocolate-hazelnut cream.

    • Showstopper

      Cookie mosaic

      Assemble colourful cookie tiles on an edible cookie base to form a mosaic in four hours.

    Episode source 1Episode source 2Episode source 3

  3. Episode 3 · Celebration baking

    Celebration

    Celebration Week starts with occasion eclairs, layers sponge and mousse under a spider-web mirror glaze, and closes with a wedding centrepiece made from multiple meringue styles.

    • Signature

      Celebration eclairs

      Create eclairs for a special occasion in two hours.

    • Technical

      Spider-web mirror glaze cake

      Make a layered sponge-and-mousse cake over a peanut base in two hours 30 minutes, finishing it with mirror glaze, a spider-web pattern, and a tuile.

    • Showstopper

      Meringue wedding centrepiece

      Build a wedding centrepiece from multiple types of meringue in four hours.

    Episode source 1Episode source 2Episode source 3

  4. Episode 4 · Bread

    Bread

    Bread Week moves from filled braided babka to pineapple buns with freshly made butter and a fully edible basket containing two or more breads.

    • Signature

      Sweet or savoury babka

      Bake a braided babka with a sweet or savoury filling in two hours 30 minutes.

    • Technical

      12 pineapple buns

      Make 12 bolo bao in two hours 30 minutes and churn butter to fill six of them as bolo yau.

    • Showstopper

      Edible bread basket

      Create an elaborate bread vessel in four hours 30 minutes and fill it with at least two different breads.

    Episode source 1Episode source 2

  5. Episode 5 · Pies and tarts

    Pies and Tarts

    The bakers interpret Canadian provinces in sweet pastry, make Portuguese custard tarts, and raise two-tier pies from hot-water-crust pastry.

    • Signature

      Province-inspired sweet pie or tart

      Bake a sweet pie or tart inspired by a Canadian province in two hours.

    • Technical

      14 pasteis de nata

      Make 14 Portuguese egg-custard tarts in two hours 15 minutes.

    • Showstopper

      Two-tier hand-raised pies

      Build two-tier hot-water-crust pies in four hours 30 minutes, using two distinct flavours and at least two layers within the pies.

    Episode source 1Episode source 2

  6. Episode 6 · Caramel

    Caramel

    Caramel Week tests crisp florentines and tempered chocolate, yeast doughnuts with praline pastry cream, and a layer cake in which caramel remains the central flavour.

    • Signature

      24 florentines in two flavours

      Make 12 florentines in each of two flavours and finish them with tempered chocolate in two hours.

    • Technical

      13 caramel praline doughnuts

      Produce a baker's dozen of yeast-raised doughnuts in one hour 45 minutes, filling them with caramel-praline pastry cream and adding caramel glaze and praline.

    • Showstopper

      Caramel layer cake

      Bake a layer cake of any design and flavour in four hours, keeping caramel as the featured element.

    Episode source 1Episode source 2

  7. Episode 7 · Patisserie

    Patisserie

    The semifinal fills crisp vol-au-vents, makes baba au rhum without mechanical mixing, and presents three distinct types of polished petit fours.

    • Signature

      16 vol-au-vents in two flavours

      Bake 16 vol-au-vents in two hours 45 minutes and divide them between two different fillings.

    • Technical

      Baba au rhum

      Make a baba au rhum by hand, without using a mixer, in two hours.

    • Showstopper

      36 petit fours in three types

      Produce 12 each of three types of petit four in four hours, giving every type its own flavour and finish.

    Episode source 1Episode source 2

  8. Episode 8 · Final

    Finale

    The finalists layer mousse in a tart, coordinate several lemon components in delizie al limone, and tell their development as bakers through a final celebration cake.

    • Signature

      Multi-layer mousse tart

      Create a mousse tart in two hours 15 minutes with multiple distinct, cleanly set layers.

    • Technical

      10 delizie al limone

      Make 10 lemon sponge desserts in two hours 45 minutes with pastry cream, lemon curd, lemon whipped cream, and limoncello syrup.

    • Showstopper

      Baking journey cake

      Create a cake in four hours 30 minutes whose design and flavours tell the story of the finalist's growth as a baker.

    Episode source 1Episode source 2Episode source 3Episode source 4

Inspired by the briefs

Bake it at home

These are original Baking Show Guide adaptations for a home kitchen. They are inspired by the challenge briefs, not the contestants' recipes or an official recipe from the show.

Raspberry Lamington Squares

Inspired by Episode 1

Raspberry Lamington Squares

Small vanilla sponge sandwiches filled with raspberry jam, dipped in cocoa glaze, and rolled in coconut.

Time
1 hr 9 min
Makes
16 lamingtons
Level
Medium
View ingredients and method

Ingredients

  • 180 g unsalted butter, softened
  • 180 g caster sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 180 g self-raising flour
  • 2 tablespoons whole milk
  • 120 g seedless raspberry jam
  • 250 g icing sugar
  • 35 g cocoa powder
  • 160 ml boiling water
  • 200 g desiccated coconut

Method

  1. Heat the oven to 180 C, or 160 C fan. Grease and line a 20 cm square pan.
  2. Beat the butter and caster sugar until pale. Beat in the eggs one at a time and add the vanilla, then fold in the flour and milk.
  3. Spread the batter in the pan and bake for 22 to 24 minutes. Cool completely, trim the edges, and cut the cake horizontally into two even layers.
  4. Spread the jam over the lower layer, replace the top, and chill for 20 minutes. Cut into 16 squares.
  5. Whisk the icing sugar and cocoa with enough boiling water to make a thin glaze. Dip each square, allow the excess to drain, then coat all sides with coconut and leave to set on a rack.

This is an original Baking Show Guide home adaptation, not a contestant recipe or an official show recipe.

Chilling the filled sponge before cutting reduces crumbs in the glaze.

Open the full recipe →

Episode guide sources

Challenge details verified 2026-07-14. gem.cbc.ca, en.wikipedia.org.

Season result

The winner stays hidden until you choose to reveal it.

Reveal the Season 5 winner

Vincent Chan

Mississauga, ON

Full cast

Everyone recorded for Season 5, listed alphabetically without result spoilers.

The Great Canadian Baking Show Season 5 cast
BakerAgeHometown
Aimee DeCruyenaere23Ottawa, ON
Alina Fintineanu30Toronto, ON
Amanda Muirhead45Westmoreland, PE
Caron Lau26Richmond, BC
Dougal Nolan31Dartmouth, NS
Kunal Ranchod30Montreal, QC
Marian Castelino41Ottawa, ON
Stephen Nhan30Regina, SK
Steve Levitt54Aurora, ON
Vincent Chan55Mississauga, ON

Season fact sources

en.wikipedia.org, en.wikipedia.org.

Season 6Oct 2, 2022 to Nov 20, 20228 episodes
Episodes
8
Premiere
Oct 2, 2022
Finale
Nov 20, 2022
Country
Canada

Complete season breakdown

Every episode and bake

Season 6 moves through eight themed weeks, beginning with cakes and ending with a three-round finale. The briefs range from familiar breads and chocolate desserts to Moroccan chebakia, Hungarian chimney cakes, Filipino sans rival, and a garden-party centerpiece.

  1. Episode 1 · Cake

    Cake Week

    The season opens with small nut-flour cakes, a tightly rolled Brazilian technical, and a playful decorated cake inspired by Japanese kawaii design.

    • Signature

      12 friand cakes

      Bake twelve individual friands in two hours, choosing a nut flour and personal flavor profile for the small cakes.

    • Technical

      Bolo de rolo

      Make the Brazilian rolled cake in one hour and 45 minutes, spreading guava paste between very thin cake layers before rolling them together.

    • Showstopper

      Kawaii cake

      Create a decorated cake in three hours and 45 minutes using the bright, charming visual language associated with Japanese kawaii design.

    Episode source

  2. Episode 2 · Biscuits and bars

    Biscuit and Bar Week

    Biscuit and Bar Week combines layered meringue bars, two varieties of dulce de leche sandwich cookies, and a large storybook scene built from cookies.

    • Signature

      12 meringue bars

      Produce twelve matching bars in two hours, each with a cookie base, a filling, and a meringue topping.

    • Technical

      36 alfajores

      Make eighteen vanilla and eighteen chocolate alfajores in two hours, sandwiching each pair of cookies with a generous dulce de leche filling.

    • Showstopper

      Fairy-tale cookie scene

      Construct a three-dimensional fairy-tale scene from cookies in four hours, using at least two kinds of cookie in the display.

    Episode source

  3. Episode 3 · Bread

    Bread Week

    Bread Week starts with savory filled flatbreads, then tests enriched dough with a Swedish tea ring before asking the bakers to turn bread into sculptural art.

    • Signature

      8 stuffed flatbreads

      Bake eight flatbreads in one hour and 45 minutes, filling each with a savory mixture of the baker's choice.

    • Technical

      Swedish tea ring

      Shape and bake a sweet yeasted ring in two hours, flavoring the dough with cardamom and cinnamon and filling it with raisins.

    • Showstopper

      Bread work of art

      Create an edible bread artwork in four hours, taking inspiration from an artist, artistic style, or movement.

    Make our home version →Episode source 1Episode source 2

  4. Episode 4 · Botanical

    Botanical Week

    Flowers and plants guide all three rounds, from delicately decorated sandwich cookies to fried honey pastries and a cake designed to look like a botanical object.

    • Signature

      12 pressed-flower sandwich cookies

      Make twelve sandwich cookies in one hour and 45 minutes, decorating them with edible pressed flowers or herbs.

    • Technical

      16 chebakia

      Form and fry sixteen Moroccan chebakia in one hour and 45 minutes, shaping the dough like roses before coating the pastries in orange-blossom honey syrup and sesame.

    • Showstopper

      Botanical illusion cake

      Bake and decorate an illusion cake in four hours so that it resembles a plant, flower, fruit, or other botanical subject.

    Episode source

  5. Episode 5 · Chocolate

    Chocolate Week

    Chocolate Week moves from frozen sandwich treats to a precise Viennese cake, then finishes with a tempered shell concealing a complete dessert.

    • Signature

      8 chocolate ice cream sandwiches

      Make eight chocolate-forward sandwiches in two hours and 15 minutes, pairing soft cookies with homemade ice cream.

    • Technical

      Sacher torte

      Reproduce the Viennese cake in two hours and 15 minutes with two chocolate sponge layers, apricot jam, a dark chocolate glaze, and the traditional piped name.

    • Showstopper

      3D chocolate reveal dessert

      In three hours and 15 minutes, hide a finished dessert beneath a three-dimensional tempered-chocolate shell designed to be melted, broken, or otherwise opened.

    Episode source

  6. Episode 6 · Pastry

    Pastry Week

    The quarterfinal spans filled chimney cakes, a polished mango tart, and towers of baklava made with hand-stretched phyllo.

    • Signature

      8 filled chimney cakes

      Bake eight Hungarian-style chimney cakes in two hours, coating the coiled yeasted pastry in a sweet topping and adding a filling.

    • Technical

      Mango rose tart

      Complete a tart in two hours with shortcrust pastry, mango curd, creme diplomat, a fresh-mango rose, and mango caviar.

    • Showstopper

      Baklava tower

      Build a tower in four hours from two distinct baklava varieties, making the phyllo pastry from scratch.

    Episode source 1Episode source 2

  7. Episode 7 · Fancy desserts

    Fancy Dessert Week

    The semifinal tests chewy fried dough, layered nut meringue, and a technically demanding cake topped with personalized art suspended in clear gelatin.

    • Signature

      10 mochi doughnuts

      Make ten mochi doughnuts in two hours, presenting two varieties while preserving a crisp exterior and a soft, chewy center.

    • Technical

      Sans rival

      Create the Filipino layered dessert in two hours, combining crisp cashew dacquoise with rich buttercream.

    • Showstopper

      Jelly art cake

      In four and a half hours, build a cake with sponge, mousse, ganache, and personalized artwork encased in a clear gelatin layer.

    Episode source

  8. Episode 8 · Final

    Finale

    The finalists tackle choux pastry, an ornate Sicilian cake, and a tall garden-party centerpiece containing several different bakes.

    • Signature

      Paris-Brest

      Create a Paris-Brest in two hours and 15 minutes, choosing sweet or savory flavors and an original filling for the ring of choux pastry.

    • Technical

      Cassata Siciliana

      Make the Sicilian cake in two and a half hours with sponge, ricotta and chocolate-chip filling, pistachio marzipan, royal icing, and candied fruit.

    • Showstopper

      Garden-party dessert centerpiece

      Construct a garden-party tower in four and a half hours, incorporating at least three different baked elements into the centerpiece.

    Episode source 1Episode source 2

Inspired by the briefs

Bake it at home

These are original Baking Show Guide adaptations for a home kitchen. They are inspired by the challenge briefs, not the contestants' recipes or an official recipe from the show.

Cinnamon-Cardamom Tea Ring

Inspired by Episode 3

Cinnamon-Cardamom Tea Ring

A home-sized enriched bread ring with a buttery raisin filling, warm spice, and a simple vanilla glaze.

Time
1 hr 3 min
Makes
One 25 cm ring, serving 10
Level
Medium
View ingredients and method

Ingredients

  • 500 g strong white bread flour
  • 7 g instant yeast
  • 60 g caster sugar
  • 1 teaspoon ground cardamom
  • 1 teaspoon fine salt
  • 250 ml whole milk, lukewarm
  • 1 large egg
  • 75 g unsalted butter, softened
  • 60 g unsalted butter, softened, for the filling
  • 80 g light brown sugar
  • 2 teaspoons ground cinnamon
  • 100 g raisins
  • 80 g icing sugar
  • 1 tablespoon whole milk
  • 1/2 teaspoon vanilla extract

Method

  1. Mix the flour, yeast, caster sugar, cardamom, and salt in a large bowl. Add the warm milk and egg, then mix until no dry flour remains.
  2. Knead for 5 minutes, work in the 75 g softened butter a little at a time, and continue kneading for 7 to 9 minutes until the dough is smooth and elastic.
  3. Place the dough in a lightly greased bowl, cover, and leave to rise for 60 to 90 minutes, until doubled.
  4. Mix the filling butter, brown sugar, and cinnamon. Roll the dough into a 35 by 45 cm rectangle, spread on the filling, and scatter over the raisins.
  5. Roll up tightly from a long edge. Transfer the log to a baking-paper-lined sheet, form it into a ring, and pinch the ends together firmly.
  6. Cut through most of the ring at 3 cm intervals, leaving the inner edge connected. Turn each section slightly outward to expose the spiral. Cover and proof for 35 to 45 minutes.
  7. Heat the oven to 190 C, or 170 C fan. Bake for 26 to 28 minutes until deep golden and the center reaches 90 C. Cool on the sheet for 15 minutes.
  8. Stir the icing sugar, milk, and vanilla into a thick glaze, then drizzle it over the warm ring before serving.

This is a Baking Show Guide adaptation, not a contestant recipe or an official show recipe.

If the outside browns too quickly, cover the ring loosely with foil for the final 8 minutes.

The ring is best the day it is baked but can be refreshed for 5 minutes in a low oven.

Open the full recipe →

Episode guide sources

Challenge details verified 2026-07-14. tv.apple.com, foxtel.com.au, en.wikipedia.org.

Season result

The winner stays hidden until you choose to reveal it.

Reveal the Season 6 winner

Lauren Tjoe

Tsawwassen, BC

Full cast

Everyone recorded for Season 6, listed alphabetically without result spoilers.

The Great Canadian Baking Show Season 6 cast
BakerAgeHometown
André Hayde46Ottawa, ON
Chi Nguyễn35Toronto, ON
John Fowler49Victoria, BC
Jomar Manzano37Toronto, ON
Kristi Carey29Toronto, ON
Lauren Tjoe21Tsawwassen, BC
Lydiane Gaborieau35Montreal, QC
Nigel Batchelor32Winnipeg, MB
Rosemary O'Neill64Ottawa, ON
Zoya Thawer33Edmonton, AB

Season fact sources

en.wikipedia.org, en.wikipedia.org.

Season 7Oct 1, 2023 to Nov 19, 20238 episodes
Episodes
8
Premiere
Oct 1, 2023
Finale
Nov 19, 2023
Country
Canada

Complete season breakdown

Every episode and bake

Season 7 follows eight complete themed weeks, moving from cake, bread, and cookies into harvest, nostalgic, spice, and patisserie briefs before the final. This guide records all three challenges in every episode and includes one original home adaptation.

  1. Episode 1 · Cake

    Cake Week

    The opening week tests patterned sponge, a custard-filled classic, and a structural cake presented upright on its side.

    • Signature

      Patterned roll cake

      Bake a roll cake in two hours with a distinct decorative pattern baked directly into the sponge.

    • Technical

      Boston cream pie

      Make a Boston cream pie in one hour and 45 minutes, combining sponge, pastry cream, and a chocolate finish.

    • Showstopper

      Top-forward cake

      Create a decorated cake in three and a half hours that is turned onto its side and engineered to stand securely.

    Make our home version →Episode source

  2. Episode 2 · Bread

    Bread Week

    Bread Week begins with flavored cornbread, continues with a festive Mexican ring, and ends with a two-flavor tower of buns.

    • Signature

      Cornbread loaf with condiment

      Bake a personally flavored cornbread loaf and a complementary homemade condiment in one hour and 45 minutes.

    • Technical

      Rosca de reyes

      Make the Mexican Three Kings Bread in two hours, crowning the ring with candied fruit and colored cookie-dough stripes.

    • Showstopper

      Festival of Buns

      Build a tower of 24 buns in four hours, making twelve buns in each of two flavors with two distinct appearances.

    Episode source

  3. Episode 3 · Cookies

    Cookie Week

    Intricate piping, a filled Algerian ring cookie, and a tall layered cookie cake put precision and construction under pressure.

    • Signature

      12 embroidery cookies

      Bake and pipe twelve cookies in two hours, using royal icing to create detailed embroidery-style patterns.

    • Technical

      12 kaak nakache

      Make twelve Algerian ring cookies in 90 minutes, filling the orange-blossom and spice dough with date paste and crimping the surface.

    • Showstopper

      Cookie layer cake

      Build a cookie cake in three and a half hours with at least four alternating layers of cookie and filling.

    Episode source 1Episode source 2

  4. Episode 4 · Harvest

    Harvest Week

    Vegetable-filled pide and taro mooncakes lead into a family tart decorated with a precise mosaic of fresh fruit.

    • Signature

      8 vegetable pide

      Make eight Turkish boat-shaped flatbreads with vegetable-based fillings in one hour and 45 minutes.

    • Technical

      12 thousand-layer taro mooncakes

      Produce twelve spiral-layer mooncakes in two hours and 15 minutes using two doughs around taro paste and salted duck egg yolk.

    • Showstopper

      Fruit tile tart

      Create a family-sized tart in three hours with two filling layers and an exact geometric pattern of fruit tiles.

    Episode source 1Episode source 2

  5. Episode 5 · Nostalgic bakes

    Old School Week

    Nostalgia shapes elevated toaster pastries, the much older knafeh tradition, and exuberantly piped two-tier cakes.

    • Signature

      10 toaster pastries

      Bake ten matching filled toaster pastries in two hours, elevating the familiar breakfast treat with personal flavors.

    • Technical

      Knafeh

      Make knafeh in two and a half hours with shredded pastry, pistachios, akkawi cheese, and rose-water syrup.

    • Showstopper

      Two-tier kitsch cake

      Produce a two-tier cake in four hours with deliberately extravagant colors, decoration, and buttercream piping.

    Episode source 1Episode source 2

  6. Episode 6 · Spice

    Spice Week

    Spice Week crosses cake, savory pastry, and architectural cookie work, requiring spice to remain central in every round.

    • Signature

      Ras malai cake slices

      Bake ras malai-inspired cake slices in two hours, using an eggless sponge, spiced milk, and chhena soaked in malai.

    • Technical

      12 Jamaican patties

      Make twelve flaky Jamaican patties with an aromatic meat filling in two hours.

    • Showstopper

      Spice-cookie architectural wonder

      Construct a recognizable architectural structure in four hours from two different spice-forward cookies.

    Episode source

  7. Episode 7 · Patisserie

    Patisserie Week

    The semifinal demands matching choux pastries, a light Uruguayan layer cake, and two full sets of polished entremets.

    • Signature

      10 religieuse

      Make ten matching religieuse in two hours and 15 minutes, stacking filled choux buns and finishing them cleanly.

    • Technical

      Postre chaja

      Create the Uruguayan dessert in two hours and 15 minutes with syrup-soaked sponge, Chantilly cream, crisp meringue, and poached peaches.

    • Showstopper

      24 entremets

      Present an entremet display in four hours containing 24 individual desserts split evenly between two flavors.

    Episode source 1Episode source 2

  8. Episode 8 · Final

    Finale

    The finalists combine puff pastry and cream, build an ombre crepe cake, and finish with cakes whose concealed supports create an anti-gravity illusion.

    • Signature

      Torta diplomatica

      Bake the Italian diplomatic cake in two hours, layering puff pastry, ladyfingers, and creme diplomat.

    • Technical

      Passion-fruit mille-crepes cake

      Build an ombre passion-fruit crepe cake in two hours with creme legere, a wrapping crepe, and a tempered white-chocolate collar.

    • Showstopper

      Anti-gravity cake

      Create a flavored and decorated illusion cake in four and a half hours that appears to hang or float through concealed structural support.

    Episode source 1Episode source 2

Inspired by the briefs

Bake it at home

These are original Baking Show Guide adaptations for a home kitchen. They are inspired by the challenge briefs, not the contestants' recipes or an official recipe from the show.

Home-Kitchen Boston Cream Pie

Inspired by Episode 1

Home-Kitchen Boston Cream Pie

A two-layer vanilla sponge filled with pastry cream and topped with a glossy dark chocolate glaze.

Time
1 hr 5 min
Makes
One 20 cm cake, serving 8
Level
Medium
View ingredients and method

Ingredients

  • 180 g plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 115 g unsalted butter, softened
  • 180 g caster sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 120 ml whole milk
  • 300 ml whole milk, for the pastry cream
  • 3 large egg yolks
  • 60 g caster sugar, for the pastry cream
  • 25 g cornflour
  • 20 g unsalted butter, for the pastry cream
  • 120 g dark chocolate, chopped
  • 120 ml double cream

Method

  1. Heat the oven to 180 C, or 160 C fan. Grease two 20 cm cake pans and line the bases with baking paper.
  2. Whisk the flour, baking powder, and salt. Beat the softened butter and 180 g sugar until pale, then beat in the eggs one at a time and add the vanilla.
  3. Fold in the dry ingredients in three additions, alternating with the 120 ml milk. Divide between the pans and bake for 22 to 25 minutes. Cool completely.
  4. Heat the 300 ml milk until steaming. Whisk the yolks, 60 g sugar, and cornflour, then slowly whisk in the hot milk. Return to the pan and cook, whisking, until thick and bubbling.
  5. Remove the pastry cream from the heat, stir in the 20 g butter, cover its surface, and chill until cold.
  6. Place one sponge on a plate, spread the pastry cream evenly over it, and top with the second sponge.
  7. Heat the double cream until steaming, pour it over the chocolate, rest for 2 minutes, and stir smooth. Cool until slightly thickened, then spread over the cake and let it drip just over the edge.

This is a Baking Show Guide adaptation, not a contestant recipe or an official show recipe.

Chill the assembled cake for 20 minutes before glazing if the pastry cream feels soft.

Keep the cake refrigerated and serve within two days.

Open the full recipe →

Episode guide sources

Challenge details verified 2026-07-14. tv.apple.com, foxtel.com.au, en.wikipedia.org.

Season result

The winner stays hidden until you choose to reveal it.

Reveal the Season 7 winner

Loïc Fauteux-Goulet

Creston, BC

Full cast

Everyone recorded for Season 7, listed alphabetically without result spoilers.

The Great Canadian Baking Show Season 7 cast
BakerAgeHometown
Andrew Evers40Toronto, ON
Andy Bui30Montreal, QC
Camila García Hernández28Toronto, ON
Candice Riley48Brampton, ON
Heather Allen40Winnipeg, MB
Katherine "Kathy" Neiman57Leduc, AB
Loïc Fauteux-Goulet33Creston, BC
Niv Saberi31Port Elgin, ON
Rainier Maksoud29Laval, QC
Sydney Hayden23Halifax, NS

Season fact sources

en.wikipedia.org, en.wikipedia.org.

Season 8Oct 6, 2024 to Nov 24, 20248 episodes
Episodes
8
Premiere
Oct 6, 2024
Finale
Nov 24, 2024
Country
Canada

Complete season breakdown

Every episode and bake

Season 8 contains eight complete weeks and several first-time themes, including Savoury, Coffee and Tea, Arts and Crafts, and Nature. The season closes with celebration bakes and a finale whose last challenge is an all-bread showstopper.

  1. Episode 1 · Cake

    Cake Week

    The opening episode pairs an aromatic nut-flour cake with a Winnipeg specialty before asking for a cake decorated inside and out.

    • Signature

      Love cake

      Bake a love cake in two hours using nut flour and a fragrant combination of spices and aromatics.

    • Technical

      Schmoo cake

      Make the Winnipeg cake in two hours with pecan angel-food layers, whipped cream, candied pecans, and caramel sauce.

    • Showstopper

      Split cake

      Create a cake in four hours that is split open and elaborately decorated on both its interior and exterior surfaces.

    Make our home version →Episode source 1Episode source 2

  2. Episode 2 · Cookies

    Cookie Week

    Cookie Week moves from filled cookies to crisp homemade wafers and finishes with large maps assembled from two contrasting cookie styles.

    • Signature

      10 stuffed cookies

      Make ten matching cookies in two hours, enclosing a filling of the baker's choice.

    • Technical

      12 raspberry wafer cookies

      Produce twelve layered wafers in one hour and 45 minutes with raspberry-white-chocolate buttercream, tempered white chocolate, and dried raspberry.

    • Showstopper

      Cookie map

      Create an interpretable map in four hours using two kinds of cookie with different flavor profiles.

    Episode source 1Episode source 2

  3. Episode 3 · Savoury

    Savoury Week

    The show's first fully savory week covers fried hand pies, enriched street-food buns, and a layered Wellington enclosed in puff pastry.

    • Signature

      12 samosas with condiment

      Make twelve samosas in two hours with any savory filling and a complementary homemade condiment.

    • Technical

      8 Korean garlic cream cheese buns

      Bake eight enriched buns in two and a half hours, making the garlic-and-onion cream cheese filling from scratch.

    • Showstopper

      Wellington

      Create a Wellington in three and a half hours with handmade puff pastry, clear internal layers, and freely chosen flavors.

    Episode source 1Episode source 2

  4. Episode 4 · Coffee and tea

    Coffee and Tea Week

    Coffee drives the layered signature, rooibos transforms a South African technical, and the final display recreates the Swedish custom of fika.

    • Signature

      Tiramisu

      Make a tiramisu in two hours with clear layers, ladyfingers, and a pronounced coffee flavor.

    • Technical

      Rooibos melktert

      Bake a South African milk tart in two hours with separate vanilla and rooibos custards, cinnamon, and macadamia-rooibos brittle.

    • Showstopper

      Fika display

      Prepare a Swedish-style fika spread in three hours and 45 minutes containing a cake, buns, and cookies.

    Episode source 1Episode source 2

  5. Episode 5 · Arts and crafts

    Arts and Crafts Week

    Bread becomes a painted canvas, folded paper controls the shape of a precise entremet, and black outlines turn a layer cake into a cartoon.

    • Signature

      Focaccia painting

      Bake a focaccia in two hours and 15 minutes, arranging toppings as a colorful image without weighing down the bread.

    • Technical

      2 origami entremets

      Make two entremets in two and a half hours with vanilla sponge, cherry gelee, white-chocolate cherry-blossom mousse, buttercream molds, and tuile decoration.

    • Showstopper

      Cartoon cake

      Create a layered cake in four hours with strong black outlines and decoration that makes the finished cake appear two-dimensional.

    Episode source 1Episode source 2

  6. Episode 6 · Nature

    Nature Week

    Animal-shaped macarons and a coiled Moroccan pastry lead to a deep edible scene built inside a shadow-box format.

    • Signature

      10 critter macarons

      Make ten matching macarons in two hours and 15 minutes, shaping and decorating them to resemble a chosen animal.

    • Technical

      M'hancha

      Bake the coiled Moroccan pastry in two hours, wrapping orange-blossom almond paste in warqa-style pastry and finishing it with honey syrup and almonds.

    • Showstopper

      Edible nature shadow box

      Construct a shadow box in four hours and 15 minutes using cake and cookies to depict a three-dimensional nature scene.

    Episode source 1Episode source 2

  7. Episode 7 · Celebration

    Celebration Week

    The semifinal celebrates South Asian sweets, a Peruvian festival confection, and the intricate patterned layers of a Sarawak cake.

    • Signature

      Diwali sweets box

      Prepare a box of twelve South Asian sweets in two hours and 15 minutes, presenting three varieties that may be baked, fried, or cooked.

    • Technical

      Turron de Dona Pepa

      Make the Peruvian celebration dessert in two and a half hours from anise cookie logs, fruit caramel, and homemade colored sprinkles.

    • Showstopper

      Kek lapis Sarawak

      Build the brightly colored, precisely patterned Malaysian layer cake in four hours and 15 minutes using repeated broiled layers.

    Episode source 1Episode source 2

  8. Episode 8 · Final

    Finale

    The final moves from elegant individual tarts to a composed choux cake and closes with a decorated Eastern European bread centerpiece.

    • Signature

      6 two-flavor tartlets

      Make six identical elegant tartlets in two hours and 15 minutes, balancing two distinct flavors in each.

    • Technical

      Choux cake

      Assemble a choux cake in two and a half hours with filled buns, lemon curd, creme chiboust, and three large lemon sugar-cookie rings.

    • Showstopper

      Korovai

      Create a decorated korovai in four and a half hours from three different enriched breads, including at least one filled bread.

    Episode source 1Episode source 2

Inspired by the briefs

Bake it at home

These are original Baking Show Guide adaptations for a home kitchen. They are inspired by the challenge briefs, not the contestants' recipes or an official recipe from the show.

Spiced Almond Love Cake

Inspired by Episode 1

Spiced Almond Love Cake

A moist almond cake scented with cardamom, cinnamon, orange, rose water, and honey.

Time
1 hr 7 min
Makes
One 20 cm cake, serving 10
Level
Easy
View ingredients and method

Ingredients

  • 160 g unsalted butter, softened
  • 160 g caster sugar
  • 3 large eggs
  • 160 g ground almonds
  • 80 g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • Finely grated zest of 1 orange
  • 2 tablespoons fresh orange juice
  • 1 teaspoon rose water
  • 40 g runny honey
  • 30 g sliced almonds

Method

  1. Heat the oven to 175 C, or 155 C fan. Grease a 20 cm round cake pan and line the base with baking paper.
  2. Beat the butter and sugar for 3 minutes until pale. Beat in the eggs one at a time.
  3. Whisk the ground almonds, flour, baking powder, cardamom, cinnamon, and salt, then fold them into the butter mixture.
  4. Fold in the orange zest, juice, and rose water. Spread the batter in the pan and scatter the sliced almonds over the top.
  5. Bake for 40 to 42 minutes until golden and a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes.
  6. Warm the honey until fluid, brush it over the warm cake, then transfer the cake to a rack to cool.

This is a Baking Show Guide adaptation, not a contestant recipe or an official show recipe.

Rose water varies in strength; use a measured teaspoon so it supports rather than dominates the spices.

The cake keeps well in an airtight container for three days.

Open the full recipe →

Episode guide sources

Challenge details verified 2026-07-14. tv.apple.com, foxtel.com.au, en.wikipedia.org.

Season result

The winner stays hidden until you choose to reveal it.

Reveal the Season 8 winner

Elora Khanom

Edmonton, AB

Full cast

Everyone recorded for Season 8, listed alphabetically without result spoilers.

The Great Canadian Baking Show Season 8 cast
BakerAgeHometown
Christine Campbell46Saint John, NB
Elora Khanom42Edmonton, AB
Erica Schell30Calgary, AB
Guillaume Boivin35Saguenay, QC
Jen Childs45Esquimalt, BC
Marcus Tam30Vancouver, BC
Pamela Kramer34Stayner, ON
Patty De Guia50Toronto, ON
Réjean Mayer58Ottawa, ON
Rita Vathje60Calgary, AB

Season fact sources

en.wikipedia.org, en.wikipedia.org.

Season 9Oct 5, 2025 to Nov 23, 20258 episodes
Episodes
8
Premiere
Oct 5, 2025
Finale
Nov 23, 2025
Country
Canada

Complete season breakdown

Every episode and bake

Season 9 delivers eight complete weeks, including first-time Carnival, Maple, Indulgence, and Fairy Tale themes. Its briefs range from compact lunchbox cakes and steamed buns to a maple brunch, an Egyptian lenza, and a madeleine-tree finale.

  1. Episode 1 · Cake

    Cake Week

    Small decorated Korean cakes introduce the bakers before a Brazilian carrot cake and a personal cake inspired by home broaden the first week.

    • Signature

      Korean lunchbox cake

      Make a single-serving layered cake in two hours, decorating it in the compact Korean lunchbox style and presenting it in a takeout container.

    • Technical

      Bolo de cenoura

      Bake a Brazilian-style carrot cake in two hours with pureed carrot, orange juice and zest, chocolate curls, and candied carrots.

    • Showstopper

      Homegrown cake

      Create a cake in four hours whose flavors and decoration express a place the baker considers home.

    Episode source 1Episode source 2

  2. Episode 2 · Bread

    Bread Week

    Bread Week covers soft steamed buns, cardamom-custard school buns, and a giant layered sandwich whose homemade loaf must remain the focus.

    • Signature

      8 steamed buns

      Make eight fluffy steamed buns in two hours, adding a filling either before or after steaming.

    • Technical

      12 Norwegian school buns

      Bake twelve cardamom-enriched buns in two hours, filling them with vanilla custard and finishing them with icing and coconut.

    • Showstopper

      Muffuletta

      Create a large shareable muffuletta in four hours, baking the bread from scratch and showing clear layers of filling.

    Episode source 1Episode source 2

  3. Episode 3 · Carnival

    Carnival Week

    The first Carnival Week combines personalized fried dough, a complex Maltese dome, and a large festival mask made from cookies.

    • Signature

      8 fried-dough treats

      Make eight servings of a carnival-style fried dough in two hours, adding personal flavors and garnishes.

    • Technical

      Prinjolata

      Build the Maltese carnival dessert in two hours and 15 minutes from lemon sponge, chocolate cookies, pine nuts, amaretto buttercream, and torched Italian meringue.

    • Showstopper

      Cookie carnival mask

      Create a colorful cookie mask in four hours, drawing its design from a carnival or festival.

    Episode source 1Episode source 2

  4. Episode 4 · Maple

    Maple Week

    Maple flavors individual Quebec puddings, a mousse-and-fudge tart, and an extensive brunch platter containing three different kinds of bake.

    • Signature

      8 pouding chomeur

      Bake eight individual Quebec-style puddings in two hours, cooking cake batter in a rich maple sauce.

    • Technical

      Maple mousse tart

      Make a shortcrust tart in two hours and 15 minutes with maple mousse, maple-walnut fudge, and raspberry jam.

    • Showstopper

      Maple brunch platter

      Prepare six servings each of three maple bakes in four hours: one laminated pastry, one quick bread, and one baker's choice, including sweet and savory items.

    Make our home version →Episode source 1Episode source 2

  5. Episode 5 · Indulgence

    Indulgence Week

    Rich miniature cheesecakes and stuffed triple-chocolate cookies lead into a layer cake enclosed by a flexible printed sponge.

    • Signature

      6 mini cheesecakes

      Make six matching, richly flavored miniature cheesecakes in two hours and 15 minutes.

    • Technical

      6 Dubai chocolate cookies

      Bake six cookies in two hours and 15 minutes using three chocolates and a filling of pistachio-tahini paste with crisp homemade kataifi.

    • Showstopper

      Cake-wrapped layer cake

      Create a layer cake in four hours and 15 minutes wrapped in a thin, flexible sponge carrying a detailed printed design.

    Episode source 1Episode source 2

  6. Episode 6 · Pastry

    Pastry Week

    The quarterfinal asks for a celebratory pie, an Egyptian pressed-pastry tart, and a family-sized version of a famously layered French pastry.

    • Signature

      Birthday pie

      Bake a pie in two hours and 15 minutes whose flavors and decoration evoke a birthday celebration.

    • Technical

      Lenza

      Make the Egyptian tart in two hours and 15 minutes with cake-like pressed pastry, mahalabia milk custard, and a distinct layer of pomegranate jam.

    • Showstopper

      Family-sized mille-feuille

      Create a large shareable mille-feuille in four hours with crisp, even pastry layers and a polished finish.

    Episode source 1Episode source 2

  7. Episode 7 · Fairy tales

    Fairy Tale Week

    The semifinal reimagines fairy bread as buns, turns sugar plums into sandwich cookies, and builds a working pop-up story from cake and cookies.

    • Signature

      8 fairy bread buns

      Reinvent fairy bread as eight matching buns in two and a half hours, including sprinkles made from scratch.

    • Technical

      10 sugar-plum cookies

      Make ten plum-shaped sandwich cookies in one hour and 45 minutes with plum jam, whipped ricotta, and a sparkling finish.

    • Showstopper

      Edible pop-up storybook

      Construct a pop-up book in four and a half hours from cake sponges and cookies, illustrating a fairy tale of the baker's choice.

    Episode source 1Episode source 2

  8. Episode 8 · Final

    Finale

    The finalists combine two Dutch pastries, elevate a Filipino fruit-and-custard dessert, and assemble an edible tree from madeleines and another bake.

    • Signature

      Bossche bollen vlaai

      In two hours and 15 minutes, combine a yeasted Dutch vlaai base with cream-filled, chocolate-coated bossche bollen and freely chosen fillings or toppings.

    • Technical

      Crema de fruta

      Make the Filipino dessert in two hours and 15 minutes with calamansi chiffon, vanilla custard, whipped cream, graham crumbs, fruit cocktail, and pandan gelatin.

    • Showstopper

      Madeleine tree

      Build a madeleine tree in four and a half hours and pair the madeleines with one additional baked confection.

    Episode source 1Episode source 2

Inspired by the briefs

Bake it at home

These are original Baking Show Guide adaptations for a home kitchen. They are inspired by the challenge briefs, not the contestants' recipes or an official recipe from the show.

Individual Maple Pouding Chomeur

Inspired by Episode 4

Individual Maple Pouding Chomeur

Tender vanilla cakes baked in a bubbling maple-cream sauce for a simple home version of the Quebec dessert.

Time
44 min
Makes
6 individual puddings
Level
Easy
View ingredients and method

Ingredients

  • 180 ml pure maple syrup
  • 120 ml double cream
  • 30 g unsalted butter
  • 120 g plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 60 g unsalted butter, softened
  • 80 g caster sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 80 ml whole milk

Method

  1. Heat the oven to 180 C, or 160 C fan. Butter six 200 ml ramekins and set them on a rimmed baking sheet.
  2. Bring the maple syrup, cream, and 30 g butter just to a simmer, stirring until smooth. Divide the hot sauce among the ramekins.
  3. Whisk the flour, baking powder, and salt. In another bowl, beat the 60 g butter and sugar until pale, then beat in the egg and vanilla.
  4. Fold in the dry ingredients in two additions, alternating with the milk, to make a soft batter.
  5. Spoon the batter gently over the sauce without stirring. Bake for 22 to 24 minutes until the tops are golden and spring back lightly.
  6. Rest for 8 minutes, then serve in the ramekins while the maple sauce remains warm beneath the cakes.

This is a Baking Show Guide adaptation, not a contestant recipe or an official show recipe.

The sauce will look generous before baking but thickens as the puddings rest.

Place the ramekins on a rimmed sheet because the maple sauce can bubble near the edge.

Open the full recipe →

Episode guide sources

Challenge details verified 2026-07-14. tv.apple.com, foxtel.com.au, en.wikipedia.org.

Season result

The winner stays hidden until you choose to reveal it.

Reveal the Season 9 winner

Jo Mandet

Vancouver, BC

Full cast

Everyone recorded for Season 9, listed alphabetically without result spoilers.

The Great Canadian Baking Show Season 9 cast
BakerAgeHometown
Dan Vano35Burnaby, BC
Dominic Ménard-Bilodeau49Longueuil, QC
Jennifer Tsang24Burnaby, BC
Jo Mandet44Vancouver, BC
Kavi Chatoorgoon48Saskatoon, SK
Margaret Bose-Johnson66Parkland County, AB
Ryan Gridzak34Sault Ste. Marie, ON
Shaneka Ekanayake38Barrie, ON
Tamara Church56St. John's, NL
Zoë Weinrebe31Toronto, ON

Season fact sources

en.wikipedia.org, en.wikipedia.org.

Every season guide is on this page: open a season for its episodes, bakes, cast where available, and sources. Winners stay tucked away so nothing gets spoiled by accident.

Season winners

Tap a season to reveal its winner. Nothing is spoiled until you ask.

Season 1Reveal

Sabrina Degni

Montreal, QC

Full season guide ↓
Season 2Reveal

Andrei Godoroja

Vancouver, BC

Full season guide ↓
Season 3Reveal

Nataliia Shevchenko

Edmonton, AB

Full season guide ↓
Season 4Reveal

Raufikat Oyawoye

Milton, ON

Full season guide ↓
Season 5Reveal

Vincent Chan

Mississauga, ON

Full season guide ↓
Season 6Reveal

Lauren Tjoe

Tsawwassen, BC

Full season guide ↓
Season 7Reveal

Loïc Fauteux-Goulet

Creston, BC

Full season guide ↓
Season 8Reveal

Elora Khanom

Edmonton, AB

Full season guide ↓
Season 9Reveal

Jo Mandet

Vancouver, BC

Full season guide ↓

Every winner is verified against a cited source: Wikipedia and verified press per season.

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