• Source: The Great Canadian Baking Show season 8

The eighth season of The Great Canadian Baking Show premiered on CBC Television on October 6, 2024. As with previous seasons, ten amateur bakers compete over eight weeks of challenges, vying for the title. Ann Pornel and Alan Shane Lewis return for their fifth season as hosts. Bruno Feldeisen and Kyla Kennaley return for their eighth and sixth seasons respectively as judges.




Bakers






Results summary






Episodes


Baker eliminated
Star Baker
Winner




= Episode 1: Cake Week

=
For their first signature challenge, the bakers were given two hours to make a love cake, using nut flours and flavoured with spices and aromatics. In the technical challenge set by Bruno, the bakers had 2 hours to bake a schmoo cake, a cake from Winnipeg composed of layers of pecan angel food cake, whipped cream, candied pecans, and caramel sauce. For the showstopper, the bakers had four hours to make a split cake - a cake that is split open and decorated on the inside and outside.




= Episode 2: Cookie Week

=
For the signature challenge, the bakers had to bake 10 stuffed cookies, with any type of filling, in 2 hours. In the technical challenge, the bakers were given 1 hour and 45 minutes to make 12 raspberry wafer cookies, with white chocolate raspberry buttercream and drizzled with tempered white chocolate and dried raspberry powder. For the showstopper, the bakers had four hours to create a cookie map, with two different types of cookie with different flavour profiles.




= Episode 3: Savoury Week

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For the first ever Savoury Week, the bakers had two hours to make twelve samosas with any savoury filling, with a complementary condiment, for the signature challenge. In the technical challenge, the bakers were given 2.5 hours to bake eight Korean garlic cream cheese buns, a popular South Korean street food made with an enriched dough and filled with garlic and onion cream cheese made from scratch. For the showstopper, the bakers had 3.5 hours to bake a wellington, with any flavours, but must have distinct layers and be made of puff pastry.




= Episode 4: Coffee and Tea Week

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For the first ever Coffee and Tea Week, the bakers had two hours to make a tiramisu in any style, but must have distinct layers and ladyfingers, for the signature challenge. In the technical challenge, the bakers were given two hours to bake a melktert, a South African milk custard tart; as a variation, the recipe included two layers of custard: vanilla milk flavoured layer and a rooibos tea flavoured layer, and dusted in cinnamon and a macadamia nut and rooibos tea brittle. For the showstopper, the bakers had 3 hours and 45 minutes to create a fika display, which must include a cake, buns, and cookies.




= Episode 5: Arts and Crafts Week

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For first ever Arts and Crafts Week, the bakers had to make a focaccia painting, with the bread as a canvas and the toppings as the painting, in 2 hours and 15 minutes, for the signature challenge. In the technical challenge, the bakers were given 2.5 hours to create two origami entremets. The elaborate dessert is composed of layers of vanilla bean sponge cake, cherry gelée, and white chocolate cherry blossom mousse, encased in a meringue buttercream mould made from a precisely folded paper template, and decorated with tuile, cascading cherry blossom petals, and a paint splatter pattern. For the showstopper, the bakers had 4 hours to bake a cartoon cake, a layered cake decorated to resemble a 2D cartoon image with distinct black outlines.




= Episode 6: Nature Week

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In the first ever Nature Week, the bakers had 2 hours and 15 minutes to make ten critter macarons, made to resemble their favourite animal, for the signature challenge. For the technical challenge, the bakers to bake a m'hancha, a Moroccan dessert named for its resemblance to a coiled snake, in 2 hours. The dessert is made of layers of warqa pastry, wrapped around almond paste flavoured with orange blossom water, lemon zest, and cinnamon, soaked in honey syrup, coiled into circle, and garnished with toasted almonds. For the showstopper, the bakers had 4 hours and 15 minutes to create an edible shadow box featuring a scene from nature, with components made from cookies and cake.




= Episode 7: Celebration Week

=
In the signature challenge, the bakers were given 2 hours and 15 minutes to create a Diwali sweet box, with a dozen different South Asian treats that could be baked, fried, or cooked. For the technical challenge, the bakers had 2.5 hours to make a Turrón de Doña Pepa, a dessert from Peru made to celebrate El Señor de los Milagros ("Lord of Miracles"). The dessert is made of anise-flavored cookie logs, covered in fruit caramel, and topped with colourful sprinkles made by the bakers. For the showstopper, the bakers had to bake a kek lapis sarawak cake in 4 hours and 15 minutes.




References

Kata Kunci Pencarian:

• The Great Canadian Baking Show season 8
• The Great Canadian Baking Show
• The Great Canadian Baking Show season 7
• The Great Canadian Baking Show season 5
• The Great Canadian Baking Show season 4
• The Great Canadian Holiday Baking Show
• The Great Canadian Baking Show season 3
• The Great Canadian Baking Show season 6
• The Great Canadian Baking Show season 1
• The Great British Bake Off