Season 2
8 episodes
44 min. per episode
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Aspiring bakers face fierce competition and personal challenges, blending creativity and resilience in a deliciously high-stakes showdown.
Episodes
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.
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.
The bakers are elbow-deep in dough as they tackle a series of challenges.
The seven remaining bakers push themselves with challenges that feature flavours, textures and techniques from around the world.
The remaining six bakers revel in Pastry Week and the opportunity to showcase their creativity.
A group of amateur Canadian bakers are convened for a baking competition. There is a theme to each week's competition, generally in the vein of the type of goods the competitors are to bake.