The Great Canadian Baking Show - 1 ª Season

In this the first week - cake week - the judges want to see what the contestants are all about in the three challenges issued. The signature challenge is to make twenty-four cupcakes, twelve each of two different flavors. The contestants have two hours to complete the challenge. This challenge marks the first time the bakers will get a chance to get acquainted with their baking station. It also introduces the ten contestants to the viewing audience. For the technical challenge, the contestants are required to make in one hour forty-five minutes a cherry and pistachio Battenberg cake, a traditional British classic. Rochelle chose this recipe as the bakers cannot hide their mistakes due to the exposed sides of the cake. And for the showstopper challenge which they are provided four hours, the contestants are required to make a chocolate layer cake containing at least two layers and at least two different kinds of chocolate. The challenge for many of the bakers will be judging the different baking times for the different sized layers comprising their cake.

It's bread week, bread of the yeast variety. For the signature challenge, the bakers are required to make foccacia in two and half hours. The primary qualities the judges will be looking for are a crisp bottom, signature dimples on a crunchy, salty top, and a fluffy center with signature air pockets. The pitfall that the bakers may fall into is transforming a foccacia into a thick crust pizza by using too many toppings. The technical challenge, staying in Canada, is for the bakers to make one dozen Montréal styled bagels, six poppy seed and six sesame seed, in two hours ten minutes. The Montréal variety differs from its New York counterpart primarily by being boiled in honey flavored water to give it a subtle sweet outer flavor which also assists in browning when baked. The bakers have to be careful about how much honey to use which will affect flavor and browning. And for the showstopper, they will be making a sweet filled bread centerpiece in four hours. The bakers have to ensure that there is a good ratio of filling to dough and that the filling both does not compromise the texture of the dough and is well sealed as to not ooze out while baking. They also have to be mindful of baking times for any differing sized components that will comprise their showstopper.

It's dessert week. Inherently, the judges are looking for spectacular looking bakes as desserts have to look inviting to be chosen from a dessert trolley. For the signature bake, the bakers are required to make an elegant looking sweet tart or pie with some sort of short crust pastry, where the fat, usually butter, is cut into the flour. With only two hours to complete the challenge, most bakers will blind bake their shells to prevent a soggy bottom. They must also be wary of making sure certain components have cooled completely before adding the next layer. For the technical challenge, the bakers are required to make one dozen fondant fancies in two hours. The judges will be looking for twelve identical looking fancies, with an emphasis on fancy for the decoration. The judges chose this recipe largely to test the bakers' precision. For the showstopper, the bakers have three hours to make a pavlova, which needs to have the balance between the light meringue with the crispy exterior and soft interior, contrasting with the unctuousness of the whipped cream and the slightly tart topping comprised usually of fruit. The bakers need to be careful not to overweigh their egg whites with added ingredients which may inhibit maintaining the air beaten into them.

The bakers should feel right at home as it's Canada week. For the signature challenge, the bakers will have two hours to make the classic Québécois savory pie, the tourtiere. They will need to have enough fat in the filling to make it rich to the taste and for it to hold together and not crumble. They will also have to make a substantial enough pastry to hold up to the heavy filling without falling apart. For the technical challenge, the judges are asking for sixteen maple leaf cookies from each baker to be made in one and three-quarter hours. The cookies must be consistent, the shortbread dough rolled out evenly, and have the right ratio of cookie to maple cream filling. The other challenge the bakers face is dealing with an ingredient most have never seen or heard of, namely maple butter, the amount used which could make or break their cream filling. And for the showstopper, the bakers must make six each of two different types of doughnuts in three hours. For yeast doughnuts, the judges will be looking for the signature white line encircling the doughnuts where the dough has not touched the hot oil. Filled doughnuts should have a good ratio of filling to dough. The bakers must also be wary of the oil temperature: too hot and the doughnuts will burn or be too dark without the dough being cooked through, too cold and the doughnuts will absorb too much oil and become a greasy mess.

The bakers are figuratively crossing the pond called the Atlantic as it's Best of Britain week. They have two hours for the signature challenge, which is to make a traditional English trifle. The judges are looking for the multiple well defined layers which they will want to see through the glass serving bowl, those layers which should include liquor soaked sponge, jam or jelly, custard, fruit, and cream. The technical difficulties include ensuring that custard has the right consistency which also means not overcooking it to make sweet scrambled eggs, and to ensure the sponge components are light enough to be able to soak in the liquor easily. The technical challenge, which the bakers have ninety minutes to complete, is to make twenty identical brandy snaps. The judges chose it as the challenge to test the bakers' ability to multi-task as they will only be able to bake three snaps at a time, and must take them out of the oven and roll them while they're still warm enough to be pliable while the next three snaps are being baked. They also cannot fill the snaps with the cream too early which will soften the snaps. For the showstopper, the bakers will have four hours to make a high tea tray, which must include at least eighteen pieces, six each of three different bakes, and at least one sweet and one savory component. Beyond the taste of the items and their presentation on the tray, the judges will be looking for the bakers to embrace what the nature of tea is, which is supposed to satisfy hunger between meals, meaning that the individual pieces should be small enough to be eaten in no more than a few bites.