The Great Canadian Baking Show - Season 3 (2019)

It's old school week, the phrase which may conjure different connotations depending on one's age, but which is meant to refer to what most would consider retro. The bakers have ninety minutes for their signature challenge which is to make a coffee cake with a streusel topping. The cake is to be both moist and dense which requires a longer bake than most cakes. For the technical challenge, the bakers will be making creme caramels in seventy-five minutes. Beyond perfecting both the caramel and custard components, the biggest issue may be the time, as they have to ...

This week, the bakers will have to contend with one of the most beloved yet temperamental of standard baking ingredients, namely chocolate. No matter the challenge, the bakers will have to create bakes that are chocolate forward with all other flavors only as complements to the chocolate. They will have two hours to complete their signature bake of twenty-four chocolate sandwich cookies. The twenty-four should be uniform from one to another, and there should be a correct ratio of cookie to filling. They will also have two hours for their technical challenge to make ...

It's international week, meaning that the bakers will go around in world in three bakes. For the signature challenge, the bakers will be making a tres leches cake, a Mexican favorite, in three hours, but they can incorporate their own international flavors above and beyond the milk. The sponge should be light and airy, and not oversoaked to be made leaden by the milk soaking liquid. The bakers also have to figure out how to infuse the sponge sufficiently with that soaking liquid, the process which is usually allowed to happen overnight. For the technical challenge, ...

It's the semi-finals, arguably when elimination would be the most bitter. Some are concerned about it being pie week as the category is so diverse, and they always have to be cognizant of having a flaky crust which can be compromised by a filling with too much liquid. For the signature challenge, the bakers will have to create a pastry pie face in two and half hours. The options are endless, the only criterion beyond it being a pie being the need for an elaborately designed face on the surface. For the technical challenge, they will have two and a quarter hours to ...

It's the finals, and three of the original ten bakers remain standing: Colin Asuncion, Jodi Robson and Nataliia Shevchenko. For the signature challenge, the three will have to make a fraisier, a strawberry dessert comprised of a mousse, sponge and cream, in three hours. They are free to incorporate any other flavors they would like but obviously has to complement the strawberry. The most important component may be the mousse, which has to be stable enough to hold together when the fraisier is sliced. The final technical challenge may be more stressful than any of the others in not even having a theme on which ...

Four former contestants - James Hoyland and Vandana Jain from season 1, and Timothy Fu and Megan Stasiewich from season 2 - return to the tent for an all-holiday baking competition. For the signature challenge, the bakers will have to make twelve cookie Christmas tree ornaments in two and a half hours. Beyond the taste and the look, they will have to be cognizant of choosing a cookie that is sturdy enough to withstand hanging, while still being edible. For the technical challenge, the bakers will have three hours to make challah, a traditional Jewish egg bread. The braided loaf must have six strands, and the bakers ...