Join or Sign In
Sign in to customize your TV listings
By joining TV Guide, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy.
8 Episodes 2018 - 2018
Episode 1
44 mins
This, the first week, is cake week, as the judges believe cakes will provide a good initial test to gauge the bakers' overall skill level. The signature challenge is to make an elevated version of a traditional fruit upside down cake. The contestants have two hours to complete the challenge. The challenges with this bake are getting the correct ratio of fruit to cake, picking the right fruit not only for flavor but also liquid content and cooking time which may affect the cake batter, and to prepare their pans so that the cake with the fruit releases properly from the pan to display what will be the attractive top. For the technical challenge, the contestants are required to make in two hours an orange chiffon cake. The judges will not only check for the proper cake texture and intense orange flavor, but also the additional garnishes of the glaze and the candied fruit. The biggest issue may be the cake texture, especially in maintaining the air beaten into the egg whites, and cooling the cake in an inverted position so as not to let the cake deflate on its own weight. And for the showstopper challenge which they are provided four hours, the contestants are required to make a birthday cake of their choice containing at least three layers and at least two different flavors. This challenge will demonstrate to the judges what each baker is all about.
Episode 2
44 mins
It's biscuits and bars week, which to some are better known as cookies and squares. For the signature bake, the bakers, in two hours, are required to make a dessert bar with at least three distinct layers to be cut into twenty-four individual servings. Some of the technical issues they may encounter are different baking times for the different layers, applying some of the upper layers onto warm bottom layers, and cutting the bars neatly into the individual servings. For the technical challenge, the bakers are required to make eighteen digestive biscuits in ninety minutes. The judges will be looking for identical looking biscuits, a well defined imprint on the biscuit layer, a nice crisp biscuit, well defined crosshatches in the chocolate layer, and a shiny looking chocolate meaning that the chocolate has been tempered properly. For the showstopper, the bakers have four and a half hours to make an edible biscuit box filled with thirty-six identical cookies, the bakers to be judged on both the cookies and the box. In terms of the box, the judges will be looking for creativity as well as the box maintaining its shape when presented.
Episode 3
44 mins
It's bread week, bread of various varieties as unlike the last bread week, the challenges will incorporate non-yeast breads as well. For the signature challenge, the bakers are required to make a quick bread - which by its very definition is not leavened by yeast - in one and half hours. They must make at least two loaves - or if making individual breads, at least twelve - they must be free form, and they must be accompanied by a homemade spread. The primary qualities the judges will be looking for are a nice crust, a good rise, the extra ingredients added not inhibiting rise or compromising texture, and the spread acting as a good foil for the bread itself. The technical challenge is for the bakers to make twenty hot cross buns in two hours thirty minutes. The buns must have the correct texture, have the right balance of candied and dried fruit and spices to bread, have that distinctive cross on the top, and the apricot glaze should have the right balance of tart to sweet. And for the showstopper, they will be making a savory sandwich cake in four and a half hours, with the bread component needing to be made from scratch. The bakers have to ensure that there is an appropriate ratio of filling to bread, and that the filling does not compromise the integrity of the bread while being sturdy enough to handle the weight of the fillings.
Episode 4
44 mins
The first stop for the bakers on their global travel on International Week is anywhere they want to go for the signature challenge, as they can make their choice of hand held pie, of which most cuisines have their own version. The must make twenty-four identical pies with an accompanying dipping sauce in two hours. The potential issues with this challenge are the type of dough which needs to be sturdy enough to encase the filling while being held, the liquid content of the filling which could compromise the crust, and having he correct ratio of dough to filling. The technical challenge may be the most difficult of the week as the judges could ask for almost anything. The challenge takes them to Japan as they are asked to make twelve Daifuku mochi in two hours. This challenge will not require the use of an oven, but rather a steamer to prepare the dough, and a pressure cooker to cook the red bean paste within the time constraint. Both these utensils may make the challenge even more difficult as it will take the bakers out of their comfort zone in knowing when, especially the dough, is of a consistency ready to roll. And the showstopper takes the bakers to Italy, as they are asked to make an Italian cookie diorama in four hours. The bakers must use at least two different kinds of Italian cookie dough. They should choose a cookie that is sturdy enough to be used as a three dimensional building block. Beyond the flavor and texture of the cookies, the challenge will largely be judged on the diorama aspect, which in and of itself does lend itself to be a true centerpiece.
Episode 5
44 mins
For the signature bake in this, pastry week, the bakers must make a fruit filled slab pie in two and a quarter hours. Beyond the regular hazards of pie making, the bakers must contend with not making the filling too runny or thick not to hold up when sliced, and making the crust hold up to the filling. The biggest issue may be the dreaded "soggy bottom", which is more of an issue with a slab pie due to its sheer size. For the technical challenge, they are required to make six sweet and six savory palmiers in two and a quarter hours. Because of the restricted amount of time, this challenge will test the bakers knowledge of making a rough puff pastry dough, overworking the dough in the food processor which will inhibit the dough's lamination. It will also help if the bakers know what a palmier is as the judges will be looking for the traditional heart shape. And for the showstopper, the bakers will be making a breakfast pastry basket consisting of six croissant (either sweet or savory), six danish (either sweet or savory), and six sweet buns in four and a half hours. With the variety of pastries required, the biggest issue for the bakers will be time management.
Episode 6
44 mins
It's the quarter finals, the five remaining bakers who are entering chocolate week, it a temperamental ingredient. The signature challenge has the bakers making multi-serving chocolate tarts in two hours. Chocolate must be the star of the tarts, and whatever other flavorings are added should complement the chocolate. The judges will be looking for properly tempered chocolate in whatever chocolate decorations are added. And if the bakers will be making a chocolate crust, they have to be careful in terms of baking time as the dark color of the ingredient itself can fool them in terms of doneness of the crust. For the technical challenge, the bakers will be staggered in their starting times by regular intervals as what they will be making should be served immediately out of the oven: a chocolate soufflé. They will have one hour and forty minutes apiece to complete the challenge. The soufflé should have the signature rise above the top rim of the dish, and the texture should be light and airy, and cooked just to the point where the batter is no longer liquidy. For the showstopper, they will have three and a half hours to make reimagined versions of a classic chocolate dessert: the black forest cake. It must have the traditional components of chocolate cake, cherries, whipped cream, multiple layers and kirsch, but be elevated from the traditional. They have to find that right balance of creativity and what Bruno and Rochelle will still be able to classify as a black forest cake.
Episode 7
44 mins
For the semifinals, the four remaining bakers will have to contend with French pastries. For the signature challenge, they have two hours to make a mille crepe cake, which will be a little less than a thousand as the name implies in that it only needs to have at least twenty-five crepes. The crepes themselves need to be thick enough to withstand the filling, while thin enough to still be considered a crepe and not a pancake. As they cannot use dowels or skewers to hold the cake together, the filling must be firm enough to act as a glue to hold the cake together when it is served. For the technical challenge, they will have two and a quarter hours to make twelve joconde cakes. This challenge will largely be one of time management as they have to contend with three different elements - the joconde sponge, the raspberry mousse and the raspberry gelee - many which have to have time to set, the mousse in particular which needs to be placed in the mold well in advance of the time allotment so that the cake does not collapse as the mousse largely is what holds the joconde together. And for the showstopper, they must make a savory canape platter consisting of twelve each of a tartlet, a puff pastry bite and a finger sandwich. With only four hours, this challenge also will be one of time management as they have to start the puff pastry and the bread early enough to complete the challenge. The top three bakers this week will move onto next week's finale.
Episode 8
44 mins
It's the finals and three bakers remain standing: Andrei Godoroja, Sachin Seth and Megan Stasiewich. The judges are looking for the bakers to incorporate all that they have learned since being in the tent to the finale challenges, and as such issue three very different challenges covering the vast array of baking. For the signature challenge, the bakers will have to make twelve each of two different varieties of mini Swiss rolls in two and a half hours. Beyond amazing flavors and beautiful presentation, the judges will be looking for the right ratio of filling to sponge, a light and moist sponge, and the classic roll shape which means the filling should swirl around the sponge in layers in as round a shape as possible. For the technical challenge, the bakers will have two and a quarter hours to make a Princess cake. This challenge will be one largely of time management as they will have to make several different components - the sponge, the filling, the pastry cream, the marzipan, the tempered chocolate, and the fondant rose adornment - while having enough time to assemble the cake so that it will be set in time for serving. They also have to ensure the finished product looks like a Princess cake, which they may never have seen before. For the final bake, the showstopper, the judges ask the bakers to make a choux pastry tower in four and half hours, the finished product which must contain at least two different shapes of choux pastry, at least three different fillings, and have at least three distinct tiers. The added pressure on this specific day is the heat, which could easily melt the usually cream filling and other components holding the tower together. The finalists' friends, family and the eliminated contestants are on hand for the announcement of the Greatest Canadian Baker season 2.