The Great Canadian Baking Show

Canada’s best amateur bakers arrive at the Tent, where their quest for the cake plate starts with three bakes to show their personalities and skills.

Nine bakers knead to prove their bread-iness to the judges by making steamed buns, Norwegian school bread, and a mouth-watering muffuletta.

Under the big top, the bakers are inspired by carnival treats across the world, making fried dough, Prinjolata, and a showstopping cookie mask.

It’s an ultra-Canadian week in the Tent as the bakers make Québécois pouding chômeur, a fudgy maple mousse tart, and a scrumptious brunch platter.

The bakers are tasked with making rich, decadent desserts including cheesecakes, Dubai chocolate cookies and a layer cake wrapped inside another cake.

Five remaining bakers show off their techniques in Pastry Week, making birthday pies, the Egyptian Lenza, and flaky, layered mille-feuille.

In the semi-final, the bakers bring their own magic to the Tent with fanciful fairy bread, sugar plum cookies and an edible pop-up story book.