The great canadian baking show

10 amateur bakers from across the country compete in a series of themed culinary challenges.

[IMAGE] Knafeh, which goes by a variety of names across the Middle East, is a popular dessert that may date as far back as the 10th century. Recipes also differ widely across the region, but this version consists of the dish’s signature spun pastry, a layer of creamy akkawi cheese and toasted pistachios. To finish it off, the knafeh is soaked in a fragrant rosewater syrup and topped with more pistachios and dried rose petals. Knafeh was the Technical Bake for Old School Week in Season 7 of…

[IMAGE] This alfajor recipe shows you two decadent ways to enjoy the popular Latin American sandwich cookie. A layer of dulce de leche (which you can make in an electric pressure cooker) nestled between two buttery biscuits makes for a heavenly melt-in-your-mouth cookie. Satisfy the chocolate lovers in your life by adding cocoa and orange zest to the batter and dipping the cookie in a bath of semi-sweet chocolate. Chocolate and Vanilla Alfajores were the Technical Bake for Biscuits and Bars…

[IMAGE] Delizie al Limone translates to “lemon delights” — an appropriate name for these mini sponge cakes given their light, airy texture and intense yet fresh lemon flavour. Nearly every part of this recipe, hailing from the Amalfi Coast, incorporates the bright citrus fruit. From their silky cream filling and delicately crumbly sponge to their signature limoncello syrup, these decadent Italian desserts truly are a lemon-lover’s delight. Delizie al Limone was the Technical Bake in The…

10 kitchen tips from 3 seasons of the CBC series.

[IMAGE] Similar to a babka, a baba au rhum is made with yeast and needs proofing. The yeast also helps create a cake that is tender but structured enough to absorb a lot of liquid without becoming soggy. Soaked in a spiced rum syrup, filled with luscious currants and topped with a smooth Chantilly cream, this cake is rich and aromatic and makes an inviting centrepiece for the holidays — especially when garnished with Cape gooseberries and spun sugar. A classic French dessert, the baba au…

Brandy snaps are delicately rolled cookie crisps filled with a sweet whipped cream. The trick to a perfect brandy snap is timing: if the biscuit is under- or over-baked, it'll be impossible to roll. Brandy snaps were the technical challenge for Best of Britain Week on The Great Canadian Baking Show.

The Alberta grandmother brought years of experience and expertise to the tent.

Postre Chajá is apopular Uruguayan cake that brings together peaches, meringues and whipped cream.🍊 Postre Chajá was the Technical Bake for Patisserie Week in Season 7 of The Great Canadian Baking Show. #baking #bakingrecipe #GCBS #greatcanadianbakingshow #BakingMagic #fallbaking

The final four bakers wowed the judges with these delightful creations for French Patisserie week.