The Great Canadian Baking Show season 5

The fifth season of The Great Canadian Baking Show premiered on CBC Television on October 17, 2021.[1] As with previous seasons, ten amateur bakers will compete over eight weeks of challenges, vying for the title. Ann Pornel and Alan Shane Lewis return for their second season as hosts. Bruno Feldeisen and Kyla Kennaley return for their fifth and third seasons respectively as judges.[2]

The Great Canadian Baking Show
Season 5
Starring
Release
Original networkCBC Television
Original releaseOctober 17 (2021-10-17) –
December 5, 2021 (2021-12-05)
Season chronology
← Previous
Season 4

Bakers

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Baker[3] Age Profession Hometown
Aimee DeCruyenaere 23 Industrial design student Ottawa, ON
Alina Fintineanu 30 Orthodontic dental hygienist Toronto, ON
Amanda Muirhead 45 Paralegal Westmoreland, PE
Caron Lau 26 Occupational therapist Richmond, BC
Dougal Nolan 31 Mental health researcher Dartmouth, NS
Kunal Ranchod 30 Choreographer Montreal, QC
Marian Castelino 41 Designer Ottawa, ON
Stephen Nhan 30 Health administrator Regina, SK
Steve Levitt 54 Small business owner Aurora, ON
Vincent Chan 55 Graphic designer Mississauga, ON

Results summary

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Colour key:

  Baker was one of the judges' least favourite bakers that week, but was not eliminated.
  Baker was one of the judges' favourite bakers that week, but was not the Star Baker.
  Baker got through to the next round.
  Baker was eliminated.
  Baker was the Star Baker.
  Baker was a season runner-up.
  Baker was the season winner.
Elimination chart
Baker 1 2 3 4 5 6 7 8
Vincent SB SB WINNER
Aimee SB SB SB Runner Up
Steve SB Runner Up
Stephen SB OUT
Amanda OUT
Dougal OUT
Alina OUT
Caron OUT
Marian OUT
Kunal OUT

Episodes

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  Baker eliminated
  Star Baker
  Winner

Episode 1: Cake

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For their first signature challenge, the bakers were given two hours to create a decorated pound cake in any flavour of their choice. For the technical challenge, the bakers had an hour and 45 minutes to make 20 lamingtons, 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.[4]

Baker Signature
(Pound cake)
Technical
(20 Lamingtons)
Showstopper
(Fault line cake)
Aimee Rhubarb Swirl Pound Cake 2nd Grand Canyon Sunrise Fault Line
Alina Carrot Crystal Pound Cake 10th Checkmate Cake
Amanda Double Decker Pound Cake 8th Hummingbird Fault Line
Caron Hong Kong Lemon Tea Pound Cake 4th Over the Rockies Fault Line
Dougal East Coast Pound Cake 6th Ideal Birthday Cake
Kunal Lemon Blueberry Pound Cake 9th Kintsugi Cake
Marian Grapefruit Blackberry Pound Cake 5th Cherry Blossom Fault Line
Stephen Pandan Surprise Pound Cake 7th Ode to Geodes Fault Line
Steve Chai Butterfly Pound Cake 1st Queen Bee Cake
Vincent Candied Lemon Pound Cake 3rd Champagne Celebration Cake

Episode 2: Cookies

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For the signature challenge for this year's Cookie Week, the nine remaining bakers had two hours 15 minutes to create 12 icebox 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, which consisted of colourful cookie tiles arranged in a certain way on a cookie base.[5]

Baker Signature
(12 icebox sandwich cookies)
Technical
(20 pirouette cookies)
Showstopper
(Cookie mosaic)
Aimee Savoury Sandwich Cookies 5th Vintage Cookie Lamp
Alina Toy Block Cookies 2nd Postcard from Santorini
Amanda Perfectly Pear Cookies 7th Cookie Map of PEI
Caron Passionate for Passionfruit Cookies 8th Cookie Rainbow Estate
Dougal Zesty Blueberry Cookies 3rd Buzz-worthy Mosaic
Marian Kek Lapis Cookies 9th Window into Bahrain Mosaic
Stephen Strawberry Lemonade Cookies 4th Achy Bakey Heart
Steve Lemon and Rasp-Beary Cookies 1st Easy Ride Mosaic
Vincent Garden of Roses Cookies 6th Lotus Garden

Episode 3: Celebration

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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.[6]

Baker Signature
(12 Special occasion eclairs)
Technical
(Spiderweb mirror glaze cake)
Showstopper
(Meringue wedding centrepiece)
Aimee Year of the Tiger Eclairs 2nd Butterfly Garden Wedding Centrepiece
Alina Engagement Eclairs 6th Tropical Wedding Centrepiece
Amanda "Oh, Canada!" Eclairs 7th Ode To My Sister Wedding Centrepiece
Caron Convocation Eclairs 4th Christmas Wedding Centrepiece
Dougal Santa's Jacket Eclairs 3rd Winter Woodland Wedding Centrepiece
Stephen Ode to Mom Eclairs 8th Floral Wedding Centrepiece
Steve Happy 21st Birthday Eclairs 5th Campfire Wedding Centrepiece
Vincent Cherry Blossom Festival Eclairs 1st Pretty in Pink Wedding Centrepiece

Episode 4: Bread

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The signature challenge saw the bakers bake a babka, 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 buns, 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.[7]

Baker Signature
(Babka)
Technical
(12 Bolo bao)
Showstopper
(Elaborate bread basket)
Aimee Herb Garden Babka 3rd Buns in the Oven
Alina Nuts About Chocolate Babka 7th Basket of Flours
Amanda Twelve Days of Babka 2nd All-a-Bread to PEI Boat
Dougal "It's My Jam" Babka 4th Brunch Platter
Stephen Dutch Dreams Babka 5th Ode to Cheese and Dough
Steve Christmukkah Babka 1st Love Boat
Vincent Gilded Star Babka 6th Knitting Bowl of Kittens

Episode 5: Pies and Tarts

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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 with two distinct flavours and at least two layers within the pie in four and half hours.[8]

Baker Signature
(Provincial Pie or Tart)
Technical
(14 Pastéis de Nata)
Showstopper
(Tiered Hand-raised Pies)
Aimee Peaches and Cream Tart 5th Pasta Dinner Pies
Amanda Mile High PEI Lemon Pie 6th Maritime Fast Food Pies
Dougal Summer on the East Coast Pie 2nd "Hold the Meat" Pies
Stephen Prairie Berry Pie 3rd Peruvian & Pork Pies
Steve Top of Superior Pie 1st Deli & Diner Pies
Vincent Blueberry-Lime Trillium Pie 4th All in the Family Pies

Episode 6: Caramel

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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 of doughnuts made of a yeast-based dough, with a caramel praline pastry cream 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.[9]

Baker Signature
(24 Florentines)
Technical
(13 Caramel doughnuts)
Showstopper
(Caramel layer cake)
Aimee Rise & Shine Florentines 1st Nuts for Bananas Bake
Amanda Silver Anniversary Florentines 2nd Fall for Caramel Cake
Stephen Sweet & Spicy Florentines 5th Night at the Movies Cake
Steve Heart & Soul Florentines 4th Choux-in for a Win Cake
Vincent Chinese-Canadian Florentines 3rd Fairest of Them All Cake

Episode 7: Patisserie

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For the signature challenge, the bakers had two hours and forty-five minutes to bake 16 vol-au-vents 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.[10]

Baker Signature
(Vol-au-vents)
Technical
(Baba au rhum)
Showstopper
(36 petit fours)
Aimee Pineapple & Avocado Two Ways Vol-au-Vents 1st Jewelry Box Petit Fours
Stephen Luxurious Lobster & Blackberry Vol-au-Vents 2nd Summer Tea Party Petit Fours
Steve Dinner & Dessert Vol-au-Vents 4th Redemption Petit Fours
Vincent Hot & Cool Vol-au-Vents 3rd Garden Party Petit Fours

Episode 8: Finale

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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.[11] 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.[12][13] [14]

Baker Signature
(Mousse tart)
Technical
(10 Delizie al limone)
Showstopper
(Baking journey cake)
Aimee Sweet Pea Garden Tart 1st Turtle Extravaganza
Steve Lime in the Coconut Mousse Tart 3rd Dessert Tower
Vincent Mojito Madness Mousse Tart 2nd Journey to Elegance

References

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  1. ^ "Meet the bakers of The Great Canadian Baking Show, Season 5". CBC Life. Canadian Broadcasting Corporation. September 15, 2021. Retrieved September 15, 2021.
  2. ^ "You Doughnut Wanna Miss the Ten New Amateur Bakers Joining Season 5 of The Great Canadian Baking Show, Premiering October 17 on CBC and CBC Gem". CBC Media Centre. Canadian Broadcasting Corporation. September 15, 2021. Retrieved February 16, 2022.
  3. ^ "Meet the bakers of The Great Canadian Baking Show, Season 5". CBC Life. Canadian Broadcasting Corporation. September 15, 2021. Retrieved September 15, 2021.
  4. ^ "Season 5 Episode 1 Cake Week". CBC. CBC. 17 October 2021. Retrieved 16 February 2022.
  5. ^ "Season 5 Episode 2: Cookie Week". CBC. CBC. 25 October 2021. Retrieved 16 February 2022.
  6. ^ "Season 5 Episode 3 Celebration Week". CBC. CBC. 1 November 2021. Retrieved 16 February 2022.
  7. ^ "Season 5 Episode 4 Bread Week". CBC. CBC. 8 November 2021. Retrieved 16 February 2022.
  8. ^ "Season 5 Episode 5 Pie and Tart Week". CBC. CBC. 15 November 2021. Retrieved 16 February 2022.
  9. ^ "Season 5 Episode 6 Caramel Week". CBC. CBC. 22 November 2021. Retrieved 16 February 2022.
  10. ^ "Season 5 Episode 7 Patisserie Week". CBC. CBC. 29 November 2021. Retrieved 16 February 2022.
  11. ^ "Delizie al Limone". CBC Life. Retrieved 2024-03-25.
  12. ^ "The winner of The Great Canadian Baking Show Season 5 is…". CBC. CBC. 6 December 2021. Retrieved 16 February 2022.
  13. ^ "Season 5 Episode 8 Finale". CBC. CBC. 6 December 2021. Retrieved 16 February 2022.
  14. ^ "Great Canadian Baking Show Season 5 finale in a nutshell". Eat North. Eat North Inc. 6 December 2021. Retrieved 16 February 2022.