The Great Canadian Baking Show season 4

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Contents

The Great Canadian Baking Show
Season 4
Starring
Release
Original network CBC Television
Original releaseFebruary 14 (2021-02-14) –
April 4, 2021 (2021-04-04)
Season chronology
Next →
Season 5

The fourth season of The Great Canadian Baking Show premiered on CBC Television on February 14, 2021. As with previous seasons, ten amateur bakers will compete over eight weeks of challenges, vying for the title. The season marked the debut of Ann Pornel and Alan Shane Lewis as hosts, who replaced Carolyn Taylor and Aurora Browne. [1] Bruno Feldeisen and Kyla Kennaley returned for their fourth and second seasons respectively as judges. [2]

Bakers

Baker [3] AgeProfessionHometown
Anjali Helferty36Recent PhD graduate Toronto, ON
Bertie Diaz54Corporate travel agentToronto, ON
Dominike Audet42Radio host and novelist Quebec, QC
Larry Harris53Business operations manager Edmonton, AB
Maggie Frith42Stay-at-home mom and former lawyerToronto, ON
Mahathi Mundluru24Business analyst Markham, ON
Oyakhire "Oyaks" Airende28Project scheduler and engineer Calgary, AB
Raufikat Oyawoye35IT support engineer Milton, ON
Sheldon Lynn25Software developer Vancouver, BC
Tanner Davies28Marketing consultant Winnipeg, MB

Results summary

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
Baker12345678
RaufikatSBSBWINNER
TannerSBRunner Up
MahathiSBRunner Up
MaggieOUT
SheldonSBOUT
LarrySBOUT
DominikeOUT
OyaksSBOUT
AnjaliOUT
BertieOUT

Episodes

  Baker eliminated
  Star Baker
  Winner

Episode 1: Cake

For their first signature challenge, the bakers were given one hour and forty-five minutes to create a bundt cake that was topped with either a complementary glaze or drizzle. For the technical challenge, the bakers had to make a cupid cake — a vertically-striped red velvet cake with a Swiss meringue buttercream icing, topped with tempered ruby chocolate decorations—in two hours. [4] For the showstopper, the bakers had three and a half hours to create a mirror glaze cake; their cake could be in whatever flavour they wanted, but the cake had to be multi-tiered to allow the mirror glaze to cascade down the cake. [5]

BakerSignature
(Bundt cake)		Technical
(Cupid cake)		Showstopper
(Cascading mirror glaze cake)
Anjali Baton Rouge Bundt Cake8th Social Movement Mirror Glaze Cake
BertieMemories of Cuba Bundt Cake10th Hello Broadway Mirror Glaze Cake
Dominike Cabane à Sucre Bundt Cake6thPink Dream Mirror Glaze Cake
LarryFig & Apricot Bundt Cake5thThe Dog Ate My Mirror Glaze Cake
MaggieLemon Blueberry Bundt Cake9thUp & Away Mirror Glaze Cake
Mahathi Gulab Jamun Bundt Cake2nd Chasing Waterfalls Mirror Glaze Cake
OyaksChai Spice Bundt Cake3rd Piña Colada Mirror Glaze Cake
RaufikatLime and Coconut Bundt Cake1stChocolate Hazelnut Mirror Glaze Cake
SheldonLucky Dragon Bundt Cake4th Georgia O'Keeffe Mirror Glaze Cake
TannerCitrus & Floral Bundt Cake7th Water Lilies Mirror Glaze Cake

Episode 2: Bread

For the signature challenge, the bakers had two and a half hours to create a tarte tropézienne, along with a complementary cream filling. The bakers were asked by Kyla in the technical challenge to bake one dozen soft pretzels, along with a complementary zesty cheese dip, in two and a half hours. For the showstopper, the bakers were to make a two-tiered bread centrepiece that showcased at least two different types of bread in four hours.

BakerSignature
(Tarte tropézienne)		Technical
(12 pretzels and
zesty cheese dip)		Showstopper
(Two-tiered bread centrepiece)
AnjaliGrass is Greener Tropézienne5th Eguzkilore Centrepiece
DominikeSunny Days Tropézienne8thFoodie Fantasy Centrepiece
LarryPastel Perfection Tropézienne1stOde to France Centrepiece
MaggieChai Latte Tropézienne4th Mad Hatter Centrepiece
MahathiOrange and Pomegranate Tropézienne2nd Sea Slug Centrepiece
OyaksGoing for Gold Tropézienne7thDuck Duck Fruit Centrepiece
RaufikatMaple Walnut Tropézienne9thSweet and Savoury Centrepiece
SheldonB.C. Summer Tropézienne3rd Char Siu Centrepiece
TannerCaramel Macchiato Tropézienne6thSpanish Sunflower Centrepiece

Episode 3: Cookies

The signature challenge saw the bakers bake 18 identical Linzer cookies in 90 minutes. For this week's technical, Bruno set the bakers the challenge of making 12 stroopwafels in 1 hour 45 minutes. In the showstopper challenge, the bakers were given 3 and a half hours to create a family portrait cookie sculpture. The sculpture could be either two- or three-dimensional, but it had to be made of at least two types of cookies and it had to incorporate the use of royal icing.

BakerSignature
(18 Linzer cookies)		Technical
(12 stroopwafels)		Showstopper
(Family portrait sculpture)
DominikeDouble Linzers3rdCozy Home
LarryHazelnut and Jam Linzers2ndFamily Meal
MaggieGreat Grandma's Linzers6thHoliday Farmhouse
MahathiClassical Linzers1st Diwali Cookie Celebration
OyaksMango Jam Linzers5thDad's Library
RaufikatVanilla Sun & Mocha Moon Linzers4thKnock Knock Giggles
SheldonMosaic Linzers8thImmigration Story
TannerCrown Jewels Linzers7thPostcard from the Falls

Episode 4: Italian

The bakers, in this week's Signature challenge, had to create 24 biscotti in two different flavours in 1 hour 30 minutes. The Technical challenge required the bakers to make 12 Italian puff pastry cream horns, also known as cannoncini, in 3 hours 15 minutes, the program's longest technical challenge ever. For the Showstopper challenge, the bakers had 4 hours to create a tower at least 3 feet tall made of at least three different sweet or savoury Italian treats. [6]

BakerSignature
(24 biscotti)		Technical
(12 cannoncini)		Showstopper
(Italian pastry tower)
Dominike PB & C Biscotti7th"That's Amore" Tower
LarryPistachio & Cherry Almond Biscotti3rdTorre Geniale
MaggieFamily Favourite Treats4thWedding Tower
MahathiTaste of Jamaica1st Fashion Week Tower
RaufikatMum and Dad Biscotti6thTower of Tuscany
SheldonMemories of Summer Camp Biscotti2ndMagical Italian Tower
Tanner Buon Natale Biscotti5th Calabrese Tower

Episode 5: Botanical

For the first ever botanical Signature challenge, the bakers were given 2 hours to make 8 mini fruit tarts, using any combination of custard, pastry cream, frangipane, and fruit that they wanted. In the Technical challenge, set by Kyla, the bakers had 1 hour 45 minutes to cook 16 pan-fried herb garden dumplings, along with an accompanying scallion sauce. The two-toned dumpling wrappers were made of two doughs combined together, with one dough the traditional white colour and the other tinted green with spinach juice. For the Showstopper challenge, the bakers had 4 hours to create a two-tier cake that showcased the week's theme: the cake had to incorporate a botanical element, and the bakers had to demonstrate their decorating skills by making handmade, edible flowers (whether through buttercream, sugar paste, or the use of a palette knife) to adorn the cake.

BakerSignature
(8 mini fruit tarts)		Technical
(16 garden dumplings)		Showstopper
(Two-tier floral cake)
Larry Dragon Ball Fruit Tarts4thMediterranean Garden Cake
MaggieLavender Peach Tarts5thGarden Party Cake
MahathiFresh Tropi-fruit Tarts6thEncyclopedia Botanica Cake
RaufikatBrown Butter Berry Tarts1st Hibiscus Raspberry Cake
Sheldon Tanghulu Strawberry Tarts2ndFlower Power Cake
TannerLittle Tarts of Sunshine3rd Australian Outback Cake

Episode 6: Pastry

For the quarter-final Signature challenge, the bakers were tasked with mastering the art of strudel pastry dough, by creating a strudel that was at least 12 inches long, and filled with either a savoury or sweet component in two and a half hours. For the Technical challenge, bakers were given a pared-down recipe of a Bakewell tart—a classic British tart consisting of a pâte sablée crust, raspberry jam, frangipane, two-toned icing with a feathered design, and topped with a half glacé cherry—which they had to make in two and a half hours. The Showstopper challenge required the bakers to create a vegetable tart using at least three different types of colourful vegetables in two and a half hours.

BakerSignature
(Sweet or savoury strudel)		Technical
(Bakewell tart)		Showstopper
(Vegetable tart)
MaggieCaramel Pear Strudel5thRoot Vegetable Tart
Mahathi Palak Paneer Strudel3rdCoconut Curry Vegetable Tart
RaufikatChicken Pot Pie Strudel1st"Favourite Veggie" Vegetable Tart
SheldonSticky Rice & Pork Strudel4thMalaysian Sunset Vegetable Tart
TannerWild Rice & Mushroom Strudel2nd"Wise Owl" Vegetable Tart

Episode 7: Fancy Desserts

For the semi-final Signature challenge, the bakers had three hours to bake 12 mini entremets. The Technical challenge, set by Bruno, saw the bakers make a passion chocolate charlotte in 2 hours 15 minutes; the cake contained six individual elements—two mousses, a chocolate ladyfinger lining, a passion fruit gelée, chocolate passion fruit ganache, and chocolate cookie crumble—which forced the bakers to closely follow the pared-down recipe, as well as their instincts, to ensure the elements were set on time. The penultimate Showstopper challenge featured the bakers making a meringue cake in three and a half hours; they could use either curd, custard or cream in any flavour between the meringue layers, but the meringue itself had to crunch when cut into to be served.

BakerSignature
(12 mini entremets)		Technical
(Passion chocolate charlotte)		Showstopper
(Meringue crunch cake)
MaggieSummer Strawberry Entremets3rdBlackberry Lime Crunch Cake
MahathiTaste of Thailand Entremets4thAncient Aztec Crunch Cake
RaufikatChoco-Orange Entremets1stTropical Tang Crunch Cake
TannerSouthern Charm Entremets2ndBlueberry Banana Crunch Cake

Episode 8: Finale

For the final Signature challenge of the season, the three finalists had two and a half hours to create a bombe, which had to feature at least two different types of ice cream on top of a sponge cake base. For the final Technical challenge, the bakers had two hours forty-five minutes to create a gâteau St-Honoré, a classic French cake which forced the bakers to demonstrate their mastery of puff, choux pastry and crème Chiboust, all while working with a heavily pared-down recipe. For the final Showstopper, the bakers had four and a half hours to create a treat trolley, which had to consist of one picturesque pie, six mini cakes, six viennoiseries and eight elegant cookies, for a total of 21 items.

BakerSignature
(Bombe)		Technical
(Gâteau St-Honoré)		Showstopper
(Treat Trolley)
MahathiPineapple Bombe1stAround the World in 4 Bakes
RaufikatIce Cream Sundae Bombe2ndSweet Wedding Dreams
TannerSophisticated Bombe3rdSymphony of Berries

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References

  1. ↑ "Ann Pornel and Alan Shane Lewis: Hosts". CBC Life. Canadian Broadcasting Corporation. September 15, 2020. Retrieved January 11, 2021.
  2. ↑ "Bruno Feldeisen and Kyla Kennaley: Judges". CBC Life. Canadian Broadcasting Corporation. May 29, 2019. Retrieved September 12, 2019.
  3. ↑ "Meet the bakers of The Great Canadian Baking Show, Season 4". CBC Life. Canadian Broadcasting Corporation. January 11, 2021. Retrieved January 11, 2021.
  4. ↑ "Cupid Cake". CBC Life. Retrieved 2024-04-16.
  5. ↑ Harish, Deepi (14 February 2021). "Great Canadian Baking Show Season 4 Episode 1 recap: Let them bake cake". Eat North. Eat North Inc. Retrieved 17 February 2021.
  6. ↑ Harish, Deepi (7 March 2021). "Great Canadian Baking Show Season 4 Episode 4 recap: Holy cannoli!". Eat North. Eat North Inc. Retrieved 8 March 2021.
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