The Great Canadian Baking Show season 5

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

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]

Contents

Bakers

Baker [3] AgeProfessionHometown
Aimee DeCruyenaere23Industrial design student Ottawa, ON
Alina Fintineanu30Orthodontic dental hygienist Toronto, ON
Amanda Muirhead45Paralegal Westmoreland, PE
Caron Lau26Occupational therapist Richmond, BC
Dougal Nolan31Mental health researcher Dartmouth, NS
Kunal Ranchod30Choreographer Montreal, QC
Marian Castelino41DesignerOttawa, ON
Stephen Nhan30Health administrator Regina, SK
Steve Levitt54Small business owner Aurora, ON
Vincent Chan55Graphic designer Mississauga, ON

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
VincentSBSBWINNER
AimeeSBSBSBRunner Up
SteveSBRunner Up
StephenSBOUT
AmandaOUT
DougalOUT
AlinaOUT
CaronOUT
MarianOUT
KunalOUT

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 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]

BakerSignature
(Pound cake)		Technical
(20 Lamingtons)		Showstopper
(Fault line cake)
AimeeRhubarb Swirl Pound Cake2nd Grand Canyon Sunrise Fault Line
AlinaCarrot Crystal Pound Cake10th Checkmate Cake
AmandaDouble Decker Pound Cake8thHummingbird Fault Line
CaronHong Kong Lemon Tea Pound Cake4thOver the Rockies Fault Line
DougalEast Coast Pound Cake6thIdeal Birthday Cake
KunalLemon Blueberry Pound Cake9th Kintsugi Cake
MarianGrapefruit Blackberry Pound Cake5thCherry Blossom Fault Line
Stephen Pandan Surprise Pound Cake7thOde to Geodes Fault Line
SteveChai Butterfly Pound Cake1stQueen Bee Cake
VincentCandied Lemon Pound Cake3rdChampagne Celebration 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 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]

BakerSignature
(12 icebox sandwich cookies)		Technical
(20 pirouette cookies)		Showstopper
(Cookie mosaic)
AimeeSavoury Sandwich Cookies5th Vintage Cookie Lamp
AlinaToy Block Cookies2ndPostcard from Santorini
AmandaPerfectly Pear Cookies7thCookie Map of PEI
CaronPassionate for Passionfruit Cookies8thCookie Rainbow Estate
DougalZesty Blueberry Cookies3rdBuzz-worthy Mosaic
Marian Kek Lapis Cookies9th Window into Bahrain Mosaic
StephenStrawberry Lemonade Cookies4th Achy Bakey Heart
SteveLemon and Rasp-Beary Cookies1stEasy Ride Mosaic
VincentGarden of Roses Cookies6thLotus Garden

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. [6]

BakerSignature
(12 Special occasion eclairs)		Technical
(Spiderweb mirror glaze cake)		Showstopper
(Meringue wedding centrepiece)
Aimee Year of the Tiger Eclairs2ndButterfly Garden Wedding Centrepiece
AlinaEngagement Eclairs6thTropical Wedding Centrepiece
Amanda"Oh, Canada!" Eclairs7thOde To My Sister Wedding Centrepiece
CaronConvocation Eclairs4thChristmas Wedding Centrepiece
DougalSanta's Jacket Eclairs3rdWinter Woodland Wedding Centrepiece
StephenOde to Mom Eclairs8thFloral Wedding Centrepiece
SteveHappy 21st Birthday Eclairs5thCampfire Wedding Centrepiece
VincentCherry Blossom Festival Eclairs1stPretty in Pink Wedding Centrepiece

Episode 4: Bread

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]

BakerSignature
(Babka)		Technical
(12 Bolo bao)		Showstopper
(Elaborate bread basket)
AimeeHerb Garden Babka3rdBuns in the Oven
AlinaNuts About Chocolate Babka7thBasket of Flours
Amanda Twelve Days of Babka 2ndAll-a-Bread to PEI Boat
Dougal"It's My Jam" Babka4thBrunch Platter
Stephen Dutch Dreams Babka5thOde to Cheese and Dough
Steve Christ mukkah Babka1stLove Boat
VincentGilded Star Babka6thKnitting Bowl of Kittens

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

BakerSignature
(Provincial Pie or Tart)		Technical
(14 Pastéis de Nata)		Showstopper
(Tiered Hand-raised Pies)
Aimee Peaches and Cream Tart5thPasta Dinner Pies
AmandaMile High PEI Lemon Pie6thMaritime Fast Food Pies
DougalSummer on the East Coast Pie2nd"Hold the Meat" Pies
Stephen Prairie Berry Pie3rd Peruvian & Pork Pies
SteveTop of Superior Pie1stDeli & Diner Pies
VincentBlueberry-Lime Trillium Pie4thAll in the Family Pies

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 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]

BakerSignature
(24 Florentines)		Technical
(13 Caramel doughnuts)		Showstopper
(Caramel layer cake)
AimeeRise & Shine Florentines1stNuts for Bananas Bake
Amanda Silver Anniversary Florentines2nd Fall for Caramel Cake
StephenSweet & Spicy Florentines5thNight at the Movies Cake
SteveHeart & Soul Florentines4th Choux-in for a Win Cake
VincentChinese-Canadian Florentines3rd Fairest of Them All Cake

Episode 7: Patisserie

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]

BakerSignature
(Vol-au-vents)		Technical
(Baba au rhum)		Showstopper
(36 petit fours)
AimeePineapple & Avocado Two Ways Vol-au-Vents1stJewelry Box Petit Fours
StephenLuxurious Lobster & Blackberry Vol-au-Vents2ndSummer Tea Party Petit Fours
SteveDinner & Dessert Vol-au-Vents4thRedemption Petit Fours
VincentHot & Cool Vol-au-Vents3rdGarden Party Petit Fours

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. [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]

BakerSignature
(Mousse tart)		Technical
(10 Delizie al limone)		Showstopper
(Baking journey cake)
AimeeSweet Pea Garden Tart1stTurtle Extravaganza
SteveLime in the Coconut Mousse Tart3rdDessert Tower
VincentMojito Madness Mousse Tart2ndJourney to Elegance

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References

  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.
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