The Great Canadian Baking Show

- Season 6

(2022)

In what they hope will be the first of twenty-four in which they will participate, the ten bakers new to the tent for season six, in dealing with cake week, are asked to make twelve identical friands for their first challenge, the signature. They are given free reign on many aspects of the challenge so that the judges can see their creativity. That break from tradition includes not having to use ground almonds which are standard, but the judges are still expecting the use of some sort of ground nut and have the texture of a crispy exterior and moist interior. While ...

As bars and biscuits, this week's theme bakery items, are generally the purview of home bakers serving something casual, the judges are looking to see how the bakers can translate that casual nature to something more elevated. The bakers are asked to make a meringue topped bar served in twelve equal pieces for the signature, it needing not only that meringue top but some sort of biscuit base and a filling sandwiched in-between. They then move to the technical where they proverbially head to Argentina in asked to make a dozen chocolate and a dozen vanilla alfajores, ...

Bread Week has arrived; each baker will show their stuff with stuffed flat breads; a Swedish tea ring for coffee time; the bakers must create an edible bread work of art.

It's all about the addition of plants into the bakes for Botanical Week. That addition will have to be a visual as the bakers are asked to make a dozen sandwich cookies featuring pressed edible flowers as the decoration for the signature, most bakers adding another botanical element to accentuate the theme. They are going primarily for the interpretation of a botanical in being asked to each make sixteen chebakia for the technical, it a deep-fried Moroccan treat which evokes the shape of a rose. Other true botanical elements to the chebakia are orange blossom water ...

It's Chocolate Week, it an ingredient some fear in it being temperamental. For the signature, the bakers are each asked to make eight ice cream sandwiches using their own made ice cream and cookies. While they can incorporate any other flavors they want, the final product has to be chocolate forward. For the technical, they are asked to make something they've probably heard of before but may have never made: a sacher torte. Beyond the regular components for judging, Bruno an Kyla are also looking for the word "sacher" written on top in one fluid motion. And for the ...

For the signature on this, Pastry Week and the quarter-finals, the bakers are each asked to make something which many would never have heard of before let alone made, namely eight Kürtöskalács, also known as chimney cakes, which are unusual in that the pastry component is leavened with yeast. Unlike regular chimney cakes, they are to fill what is coiled cone, which may compromise the cake itself, especially if the coiling was not not done tightly enough. Conversely if they make the coils too tight, they risk having the pastry not cooked all the way through. For the ...

In this the semi-finals, the four remaining bakers have to deal with fancy desserts which means that decoration will be even more paramount than usual. For the signature, they will each have to make ten mochi donuts - all making two different varieties - the texture which is key, namely crispy on the outside and soft and chewy on the inside. For the technical, each baker will make a sans rival, the Filipino version of the French Dacquiose, the nut used being the cashews instead of hazelnuts. They will have to contend with the fact that it is extremely hot in the tent ...

It's the season 6 finale, and the final three bakers standing of the original ten are Chi Nguyên, Zoya Thawer, and Lauren Tjoe, who will have a wide array of challenges in the final three in which they will compete for the title. For their final signature, they are each asked to make a Paris-Brest, a choux pastry filled dessert, the traditional which is supposed to evoke a bicycle tire. The judges, however, are looking for the bakers to think outside of the box in whatever they create. For their final technical, the bakers are staying in Europe in each being asked to make a Cassata Siciliana, an ...

Four old friends of the tent who are familiar with its pressures return for a one weekend only holiday baking competition. They are going savory in each being asked to make a holiday appetizer plate for the signature. They each must make at least two different types of appetizers, nine apiece. They are proverbially heading to Germany for the technical in each being asked to make twenty Gefüllte Herzen, jam-filled chocolate-coated gingerbread styled cookies. The most difficult elements may be ensuring the homemade raspberry jam is stiff enough so that it does not ooze ...