The fifth season of ''

The Great Canadian Baking Show ''The Great Canadian Baking Show'' is a Canadian cooking competition television series which premiered on CBC Television on November 1, 2017. It is an adaptation of the U.K. series ''The Great British Bake Off'', which is aired in Canada under t ...

'' premiered on

CBC Television CBC Television (also known as CBC TV) is a Canadian English-language broadcast television network owned by the Canadian Broadcasting Corporation, the national public broadcaster. The network began operations on September 6, 1952. Its French-l ...

on October 17, 2021. As with previous seasons, ten amateur bakers will compete over eight weeks of challenges, vying for the title.

Ann Pornel Ann Pornel is a Canadian sketch comedian, actress, and television host based in Toronto. Pornel was born in the Philippines and immigrated to Canada with her family as a child. She grew up in the High Park area of Toronto. Pornel got into sket ...

and

Alan Shane Lewis Alan Shane Lewis is a Canadians, Canadian comedian, actor and television host, best known as the co-host with Ann Pornel of ''The Great Canadian Baking Show'' since season 4. An alumnus of The Second City's Toronto company who appeared most notabl ...

return for their second season as hosts.

Bruno Feldeisen Bruno Feldeisen (born ) is a French chef, restaurateur and television personality. He is current executive chef at the Semiahmoo Resort near Blaine, Washington and a judge for ''The Great Canadian Baking Show'' on CBC Television. Aside from his ...

and Kyla Kennaley return for their fifth and third seasons respectively as judges.

Bakers

Results summary

Episodes

: Baker eliminated : Star Baker : Winner

Episode 1: Cake

For their first signature challenge, the bakers were given two hours to create a decorated

pound cake Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold. They are sometimes served either dusted with powd ...

in any flavour of their choice. For the technical challenge, the bakers had an hour and 45 minutes to make 20

lamington A lamington is an Australian cake made from squares of butter cake or sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut. The thin mixture is absorbed into the outside of the sponge cake and left to set, gi ...

s, with light, fluffy sponge layers, raspberry jam to hold the layers together, and covered with a layer of chocolate glaze and desiccated coconut. For the showstopper, the bakers had three hours and 30 minutes to make a fault line cake - a cake with a decorative crack that creates the illusion of what is within the cake.

Episode 2: Cookies

For the signature challenge for this year's Cookie Week, the nine remaining bakers had two hours 15 minutes to create 12

icebox An icebox (also called a cold closet) is a compact non-mechanical refrigerator which was a common early-twentieth-century kitchen appliance before the development of safely powered refrigeration devices. Before the development of electric refrig ...

sandwich cookies, made from a stiff dough that is put in the freezer to further stiffen before it is sliced and baked. They had to ensure the dough was multi-coloured, and that when sliced, would display intricate designs. They also had to create a complementary filling that would be sandwiched between two cookies. For the technical challenge, set by Bruno, the bakers had two hours to create 20 pirouette cookies: a thin, hollow, rolled wafer cookie with a characteristic chocolate stripe, filled with a chocolate hazelnut mixture. For the showstopper challenge, the bakers were allotted 4 hours to create a cookie

mosaic A mosaic is a pattern or image made of small regular or irregular pieces of colored stone, glass or ceramic, held in place by plaster/mortar, and covering a surface. Mosaics are often used as floor and wall decoration, and were particularly pop ...

, which consisted of colourful cookie tiles arranged in a certain way on a cookie base.

Episode 3: Celebration

For the signature challenge, the bakers were given two hours to create eclairs for a special occasion. For the technical challenge, the bakers were given two and a half hours to make a spiderweb mirror glaze cake, with layers of sponge and mousse over a peanut base, topped with a shiny mirror finish, and applying a spiderweb pattern and tuile. For the showstopper, the bakers were give four hours to complete a wedding centrepiece made of multiple types of

meringue Meringue (, ; ) is a type of dessert or candy, often associated with Swiss, French, Polish and Italian cuisines, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of ...

Episode 4: Bread

The signature challenge saw the bakers bake a

babka A babka is a sweet braided bread (not a cake) which originated in the Jewish communities of Poland and Ukraine. It is popular in Israel (often referred to as simply a yeast cake: ) and in the Jewish diaspora. It is prepared with a yeast-leavened ...

, a braided bread with either a sweet or savoury filling, in two and a half hours. The technical challenge gave the bakers two and a half hours to bake 12 ''bolo bao'', or

pineapple bun A pineapple bun () is a kind of sweet bun predominantly popular in Hong Kong and also common in Chinatowns worldwide. Despite the name, it does not traditionally contain pineapple; rather, the name refers to the look of the characteristic to ...

s, named for the characteristic topping that resembles the texture of a pineapple. The bakers also had to make their own butter to insert into six of their twelve pineapple buns to create the ''bolo yau'' ("buttered pineapple") variant. For the showstopper, the bakers were given four and a half hours to bake and create an elaborate bread basket, with at least two kinds of bread. The "basket" holding the baker's bread could be any shape or type of vessel, as long as it was also made of bread.

Episode 5: Pies and Tarts

In the signature challenge, the bakers had two hours to bake a sweet pie or tart inspired by a particular province of Canada. For the technical challenge, the bakers were given two hours and fifteen minutes to bake 14 '' pastéis de nata'', Portuguese egg custard tarts. In the showstopper challenge, the bakers needed to produce two-tiered hand-raised pies using

hot water crust pastry Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for producing hand-made pies. As the name suggests, the pastry is made by he ...

with two distinct flavours and at least two layers within the pie in four and half hours.

Episode 6: Caramel

For the first ever caramel signature challenge, the bakers had to make florentines with tempered chocolate, with 12 each in two different flavours for a total of 24 biscuits, in two hours. In the technical challenge, the bakers had an hour and 45 minutes to make a

baker's dozen A dozen (commonly abbreviated doz or dz) is a grouping of twelve. The dozen may be one of the earliest primitive integer groupings, perhaps because there are approximately a dozen cycles of the Moon, or months, in a cycle of the Sun, or year ...

of doughnuts made of a yeast-based dough, with a caramel praline

pastry cream Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from ...

filling and caramel glaze with praline topping. For the showstopper challenge, the bakers had four hours to bake a caramel layer cake of any design and flavour as long as caramel was the featured element.

Episode 7: Patisserie

For the signature challenge, the bakers had two hours and forty-five minutes to bake 16 ''

vol-au-vent A ''vol-au-vent'' (pronounced , French for "windblown", to describe its lightness) is a small hollow case of puff pastry. It was formerly also called a patty case. . A ''vol-au-vent'' is typically made by cutting two circles in rolled out p ...

s'' with two different fillings. For the technical challenge, the bakers had two hours to make a baba au rhum without a mixer. For the showstopper challenge, the bakers had four hours to bake 36 petit fours of any design and flavour; the bakers had to bake 12 each of 3 types, each with their own respective flavours.

Episode 8: Finale

For the final Signature challenge of the season, the finalists had to create a multi-layer mousse tart in 2 hours 15 minutes, making sure the layers of their creations were distinct and well set. For the final Technical challenge, the bakers had 2 hours 45 minutes to make 10 delizie al limone, an Italian dessert composed of a sponge cake base with lemon pastry cream, lemon curd, lemon whipped cream and limoncello syrup. The last Showstopper challenge (and last challenge overall) of the season saw the finalists create a baking journey cake in 4 and a half hours; the cake had to tell a story about their evolution as bakers.

References

{{DEFAULTSORT:Great Canadian Baking Show (season 5) 5 2021 Canadian television seasons