Season 6
9 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
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 the bakers may have each made a rolled cake in their lives, none probably has made what they are asked for the technical challenge, namely a Bolo de Rolo, a Brazilian cake with thin sponge layers rolled between layers of a tart guava jam. And before the first star baker and the first baker sent home are named for the season, they each are asked to make a Kawaii cake for the showstopper. Arguably the decoration is of utmost importance as the cake has to have the appearance of a Kawaii cake, which means "Japanese cute" as opposed to "French refined".
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, dulce de leche filled sandwich biscuits. They will get more artistic for the showstopper in being asked to make a three-dimensional cookie representation of a fairy tale, they needing to use at least two different types of cookies.
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 and honey. And for the first time this season, the bakers are asked to make an illusion bake for the showstopper, in this case a cake that resembles something botanical. While some bakers match the flavor to the illusion, others are staying away from the actual botanicals in their bake to have that disconnect between the visual and the taste.
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 showstopper, they each have to make a chocolate reveal dessert. The chocolate shell has to be made out of tempered chocolate, and each baker can choose how they want the reveal to happen - melting, breaking or any other form of "destroying" the shell - to show the dessert hidden under the shell.
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.