The Great Canadian Baking Show (2017–…): Season 1, Episode 8 - Finale - full transcript
This is the final after 8 weeks of baking, the top 3 bakers compete in this final challenge with 3 items to bake. The winner will be awarded the crown and their family members are there to support them.
Over the
last seven weeks...
Let the mess begin.
Break the egg...
in the bowl.
...Canada's
best amateur bakers
have delighted and impressed
with their
creativity and skill.
I approve.
You approve?
Okay, well...
Unfortunately,
my opinion means nothing.
There have been
bursts of brilliance.
I've never seen such
beautiful cookies, to be honest.
Thank you.
Oh, my goodness me.
It's perfect.
There have
also been breakdowns...
Please don't let me
have screwed this up.
...and disasters.
The mousse collapsed.
It's not... cooked.
Ah.
There have been
tears of frustration...
...tears of joy...
What moves you
about pulling this off today?
I guess
it's just who I am.
...and lasting
friendships forged in flour.
And after
a tense semi-final...
Not
good enough, Jamesy.
Not good enough.
...three
contenders have emerged.
Who will be
the first winner
of the Great Canadian
Baking Show?
Okay, let's do this.
Oh!
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Three finalists...
Good luck!
...three
distinct personalities.
From week one,
Linda's experience
and knowledge stood out.
The flavour is great.
Well done.
Always willing
to help her fellow bakers...
Just breathe,
just breathe.
You're right.
You're right.
She stayed true
to her Alberta roots.
It's what I normally
make at home.
That's my family's favourite.
They love pumpkin.
She won
Star Baker in Dessert Week,
and triumphed again
in the semi-finals.
Now she's determined
to bring that winning edge
into the finale.
This
is the most incredible
experience of my life.
My goal is to be Canada's
first Great Canadian Baker.
Sabrina is
the youngest finalist,
with skill beyond her years.
Looks like
I'm doing pretty well.
That's, uh, some pretty
impressive basket work there.
Her fresh
Italian flavours
made her Bread Week's
Star Baker.
You did
your Nona proud.
Well done.
Thank you.
But she was encouraged
to think outside the box.
Just push
yourself a bit harder.
Don't hold back.
She wowed
in the semi-final...
We asked you to up
your skill level, and you have.
...and she's
bringing that new-found drive
to her finale bakes.
It's the finals.
There are only three.
There are just
three more bakes left,
and someone's winning this,
and I'd be very happy
if it was me.
Vandana's style
is more marathon than sprint.
Steady hands,
we'll see how it goes.
She has
consistently impressed
with her Indo-Canadian palate.
I love the flavours,
so I really hope you love it.
'Cause this is me.
She took risks...
I am making
a vegetarian tourtière.
Flavours are wonderful.
...and
honoured her family.
This one's
for my son, Niam.
I've never
seen anything like it.
She emerged
as one to watch,
winning the Star Baker title...
It's so pretty.
It looks so festive.
Thank you.
...two weeks
in a row.
For the three
finale challenges,
she'll bring her signature style
and her signature calm.
My strategy is
just take one bake at a time.
I'm really not trying to
think that it's the finale,
'cause I don't want
to overthink it.
I really, really
just want to win.
Hello, bakers!
This is a week
of firsts and lasts.
One of you will become
the first person ever
to win The Great
Canadian Baking Show.
But not
before you complete
your last three challenges.
The first of which is your
very last Signature challenge.
Bruno and Rochelle
would like you to make
24 mini mousse cakes.
In two varieties.
That's 12 of each.
Your mini dessert should
contain sponge and mousse
and maximum flavour.
You have two
and a half hours on the clock.
On your marks...
Get set...
Bake.
Final Signature bake!
Oh my gosh!
There's too much space,
and I'm missing my boy James
back there.
This week, our three
bakers have to show us
everything they learned
over the past seven weeks.
The mousse cake is
a good finale challenge
because you incorporate
many different techniques.
I just hope
they set in time.
That's...
...that's the big thing.
The set
has to be just right.
It's so tricky using gelatin.
Too little and they won't work;
too much and they're
just like rubber.
So from that
mini, mini mousse...
may be the source of a big fall.
With two completely
different mousses to make,
time will be in short supply.
Getting the sponges in the oven
and out of the way
quickly is crucial.
So, right now I am
working on my vanilla sponge.
So we're here.
We're here.
It's happening, it's happening.
Final week.
It's happening!
It's happening.
What are we making?
This is a macadamia
pistachio cookie base.
Vandana's
cookie base will support
a fresh passionfruit mousse.
She's also making
a white chocolate mousse
on a chocolate base,
infused with thandai,
an Indian syrup.
Okay,
crust is goin' in the oven.
There we go.
And next.
The bakers'
mini mousse cakes
are inspired by
seasonal flavours.
This is the cherries I
have to cook down a little bit.
What I love is
that you're using fruits
that are just perfectly
in season right now.
And I'm using
them all fresh.
I'm not cooking down
any of them.
I remember last week
you told me that
you liked my fresh strawberry,
and that's what I'm
giving you again this week.
Sabrina will use
her fresh strawberries
to encircle a strawberry mousse
on a sponge base.
She will also be
fighting the clock to create
a split-level blueberry
and apricot mousse cake.
You know what I'm
thinking about right now?
Food.
No, these.
Oh, my little balls!
These little creatures
hanging...
My little creatures
hanging off from my face!
I know typically
a lot of people
use gelatin for mousse,
but because I'm vegetarian, I'm
gonna be using agar-agar powder.
It's actually a powder that's
derived from seaweed so...
Well, we need to move
fast because it takes forever
for a mousse to set up,
but I'm using gelatin.
The more the better,
at this point.
Gelatin is what
they use to firm it,
the glue that
sticks it together.
Linda's cherry mousse
will be paired
with a brownie base
and garnished with
chocolate-covered cherries.
Her second cake will
feature a coconut mousse
topped with
a pineapple curd.
Pineapple and gelatin
are not the best friends.
Don't mix, no.
They
don't go together,
'cause the acid breaks
down the gelatin.
The enzymes
in the pineapple
destroy the gelatin, right?
So how are you
gonna get around it?
I'm going to put
a layer of coconut...
So like a little
barrier between...
Yes, between the two.
Okay.
Well done.
With the
stabilizing agents added,
all that remains is to fold in
some whipped cream
to make the mousse
light and fluffy.
I've got my
passionfruit agar mix ready.
I'm just waiting for my
cookie crumb to be ready.
It's kinda...
Uh-oh.
Oh, come on.
I am starting to put in
my sponges into my molds,
and then I'll be putting
a ring of strawberries,
and then topping it
with my mousse.
And then it's going straight
in the fridge to set up.
This is
a chocolate sponge,
and I'm gonna be soaking it
with the thandai syrup.
What is that?
It's a syrup.
Would you like to try it?
Yes, please.
When have I never not
wanted to try something?
It's
pretty strong, so...
I'll give you a little bit.
That's delicious.
Like it?
Mm-hm.
How's it going, Linda?
Finale nerves in check?
Yup, yeah.
Nice.
You have a steady hand,
I can see.
Yeah, yeah, yeah.
I don't know about that part.
I am putting on
my apricot mousse
on top of my blueberry one.
Bakers, you have one hour
left to spruce up your mousse.
I'm in a race to
get these in the fridge,
'cause they do need
a lot of time to set.
The second
it's in there,
it'll just start setting up.
We'll see when
it's in the fridge.
Okay, mousse,
you're set!
My mousses
are all in the fridge!
And that's an exciting feeling!
The finalists now
need to use every minute
that the mousses are setting
to perfect their garnishes.
So these
are passionfruits,
so I'm gonna take
the pulp out of them.
You're so zen.
I'm trying to be.
Like I've said many times, being
in the kitchen is my calm place.
This is the coconut
for my barrier.
I don't know about this, so I'm
gonna stick it in the freezer
and hope it sets.
Ten minutes remain.
Time to see if these mini
mousses have what it takes
to stand on their own.
They're holding up.
A few last-minute decorations...
Bakers, five minutes left.
Better get a "mousse" on.
Like that?
Love that.
Sure.
Making sure
that it stands up.
Mine fell.
I don't know.
Ugh!
They're all goin' over.
What a mess!
Bakers, one minute.
Sixty seconds left
in your last ever...
Signature Bake.
Mmm, no.
You guys, you're toast.
Aw, I'm not giving up.
I never give up.
Time is up.
Mitts off the mini-mousses.
What a mess.
They are a disaster.
Oh, no.
They just went...
Too tall.
Oh, that's too bad.
I'm sure the
flavour's good, though.
The judges
will be looking for 24
uniform mousse cakes,
and each one
should be set perfectly.
What happened?
I might have
filled them too much.
Okay.
Oh, yeah, you can see
they don't like the height.
No, they
just wanna topple.
And then, I was using
the coconut as my barrier...
This
is a lot of coconut.
I would've used
just a sprinkle.
Like, almost like a pinch
of desicated coconut.
That's it.
There's a good bounce
back on the mousse itself.
Great flavours.
Now let's try
the chocolate and cherry.
I mean, the mousse is perfect.
You just need a bit more of
gelatin to tidy it up properly.
Ugly, but delicious.
Yeah.
Your decoration
is really pretty.
You know, placing
the fruit along the edge,
just gives it this
beautiful design.
These look
really stunning,
and your mousse isn't wobbling
so you've used the correct
amount of gelatin,
which is great.
I would not mind
if it was a bit sweeter,
but overall, it's very bright,
very fresh, definitely.
Uh, sponge is a perfect size.
Okay, so now we're
gonna try blueberry apricot.
Obviously, we have
a little bit of a hold issue.
I was having
trouble with the sponge.
I think when I was removing it,
some of it actually
got stuck to the tray.
What you could
have done if you knew it,
sprinkle the tray
with a little sugar
so the sponge doesn't stick.
Okay.
So, it has
a nice texture.
It's very creamy.
Right amount of gelatin.
I don't get
a blueberry flavour.
It's not distinctive enough
against the apricot.
But, however, you did two
flavours for one mousse cake,
which is very ambitious.
They're standing up.
They look like mousse cakes.
I think we can see
that the passionfruit has split
from the cream
a little bit here.
Oh, okay.
Yeah, the agar-agar,
I use it for vegetarian desserts
and it's always a challenge
to bind it to the cream.
The cookie base
was great... crunchy...
The texture,
for me, is a little firm.
The flavours are amazing.
The pistachio, the passionfruit,
they work very well together.
So let's try
the white chocolate thandai.
This is very rich,
very creamy, very cheesy.
I love the aromatics that
come through the thandai.
I really love it, but
it's a bit more of a cheesecake
than a mousse.
Okay.
But your presentation
is just beautiful, as always.
Thank you so much.
Thank you.
Thank you.
Woo!
I'm very happy with that one.
They really loved the flavours,
and they loved the presentation,
so yes, I'm feeling
good about that one.
They just didn't set,
but I'll kick it up for the
Technical and the Showstopper.
Yeah, yeah.
I'll just have to
come with my A-game.
Even though I had
two of them that kind of
flopped over,
I'm still really happy.
I think I'm showing them how
much I've learned and how much
I'm putting into my bakes,
and I'm gonna do the same
with the next two...
and hopefully win!
And the bakers are about
to face their most difficult
technical challenge yet.
Hello, bakers,
and welcome to your last
technical challenge.
And Bruno and Rochelle,
welcome to the last time
we will kindly ask you
to leave the tent,
because-- as we all know
at this point--
it's judged blind.
Thank you so much.
You will be making
a Pear Charlotte.
It's an unwieldy dessert made
of Bavarian cream, ladyfingers,
and a poached pear.
For a cold dessert,
it has the potential
to end up a very hot mess.
No pressure.
You have two hours
and 20 minutes.
On your marks...
Get set...
Bake.
What the hell?
I do not know what
a Charlotte looks like.
I'm just gonna peel
the pears, I think, first.
That's...
ohhh, boy, this is stressful.
I'm so nervous.
So, Bruno, this
is the last technical challenge.
You certainly made
it challenging.
A Pear Charlotte,
it's the epitome of French
technique in baking.
Really, we're asking
them to engage all of the things
they've learned,
and turn out this dessert.
Inside, two layers
of the poached pear,
two layers
of the Bavarian cream,
two layers of the ladyfingers.
If they don't
poach their pears
until they're tender,
it's gonna make
cutting a disaster.
Or if they poach
their pear past being tender,
they're gonna get all mushy.
Then you have
the vanilla bavarois,
and that's very technical.
So all three of our
finalists have struggled
at one time or another with
some components of this dessert.
Yeah,
and with a Charlotte,
there is nowhere you
can hide any mistakes.
It will be right there
in front of our eyes.
I don't know
what this Pear Charlotte
is supposed to look like.
You're looking for
the answer in my face?
You're not gonna find it.
First you have to
poach your pears in wine
and sugar and spices.
This wine smells good.
That's good.
That's a plus, yeah.
A quarter cup
of grenadine.
Is this the grenadine?
I've only
poached an egg...
and that took two
and a half minutes,
and this is definitely not gonna
take two and a half minutes.
The second
component is the batter
for the ladyfingers
that will form
the Charlotte's outer shell.
They're kinda spongy.
Like, they're really
light and delicate.
Trying to
incorporate everything,
and it's an arm workout.
Gonna draw this arc.
I'm not really sure why.
Tracing out and baking
the ladyfingers in curves
will help them fit snugly inside
the Charlotte's rounded mould.
Oh, boy.
This is not an easy technical.
It says to pipe
just touching each other.
Don't know if this is right,
but I'm gonna go with it.
Goin' in the oven...
16 to 18 minutes.
Once the pears
are perfectly cooked...
We just wanna poach 'em
till they're soft, not mushy.
That's how I like
my pears, anyways.
...the finalists
must move quickly
to get them in the fridge,
so they can tackle their final
and most difficult element:
the Bavarian cream.
Woo!
I saved myself big time.
Also known by
its French name "Bavarois,"
Bavarian cream is made
with gelatin, whipped cream,
and a third, finicky element...
This is a tough one.
...a perfectly set
traditional custard.
That curdled.
This is a wreck.
This is a wreck.
I gotta re-do my custard.
Whip the cream
to a soft peak
and fold that into the custard.
I think it's good.
Okay,
I think that's good.
I think it's ready.
Bakers, 60 minutes left.
That's one hour left.
Um...
okay, now, how does this go?
The ladyfingers
should form a spongy wall
that prevents the Charlotte's
filling from leaking out.
The other way?
Aah, which way
do you go, ladyfingers?
Time is running out,
and the Charlottes need
every available minute
to set up in the fridge.
"Pour half
of the cream into the bottom."
"Layer half the pears."
Okay.
Is that the top
or the bottom?
I think
that's the bottom?
I think you flip it around.
Flip it at the end.
Yeah.
Is this for me to try?
Yeah, sure.
Ah.
Mmm.
Yeah?
If you need
a boost of confidence,
that tastes very delicious.
Thank you.
Gonna put it
in the fridge.
Bakers, 15 minutes,
then it's truth or "pear."
Thank you!
Slice my pear.
It's gonna be
the decoration on top.
Oh my God!
I'm so nervous to cut into this.
The finalists
will use their remaining time
to create their decorations,
while fighting the urge to take
their Charlottes out too early.
I think I'm
gonna take it out.
Bakers, ten minutes left
in your very last
technical challenge.
I'm taking it out.
It's time for
the bakers to find out
what's inside their molds:
a solid success,
or a sad, runny mess.
Just don't know
how I feel about this!
Ready...
set...
Aah!
I don't wanna open this.
I'm not ready for this.
Yay!
It stayed.
Okay.
Actually not bad.
Okay.
Don't know how this
happened, but it's there.
You know what?
I don't really know
what it's supposed to look like,
so I'm just kinda
wingin' it here.
Bakers, you have
one minute remaining.
Get those pretty pears atop
your Pear Charlottes, please!
All right, bakers,
time is up.
That was a very
difficult challenge,
but everything
is looking beautiful.
It's done.
Aah!
It's done.
I'm so happy.
Ooh!
Bruno and Rochelle
will now blind-judge
the Charlottes.
They will be looking for
delicately poached pears,
a rich Bavarian Cream,
and perfect sponge ladyfingers
keeping it all in place.
Let's start
with the first one.
Okay, let's go.
Beautiful presentation.
It looks moist.
A few cracks.
But the cream is staying
inside; it's not oozing out.
I can feel the pear
not being too mushy.
And the filling,
it's holding.
I think the
Bavarian cream set too early.
It's not as smooth, as creamy,
as we would like.
For me, the sponge
is beautifully baked,
if a little under-coloured.
The disappointment for this
is the Bavarois.
Moving on.
The wall is holding.
Beautiful sense of
less-is-more decoration.
And as I
remove the slice,
you can see the nice
different layers.
The poached pear,
done to perfection.
That's
a perfect Bavarois.
Beautifully assembled.
It's very well done.
It is.
Charlotte number three.
Beautiful fanning work
on the top.
You can see there is
some lumps of grain.
It's almost like
they're little globules of,
you know...
Bubble tea.
Like bubble tea!
Technically it's
not a well-done Bavarois.
The pears are poached
to perfection.
The sponge
is also baked beautifully,
and it's really pretty.
The judges
will now rank
the finalists' Pear Charlottes
from bottom to top.
In third place...
Vandana.
The cream let you down.
Mm-hm, yeah.
In second place...
Who is this?
Sabrina.
I was going
for bubble tea.
I really was.
Exactly, bubble tea!
But unfortunately we were
going for the Bavarian cream.
But the ladyfinger
was cooked very well.
Well done.
And in first place...
Linda.
You nailed it.
The construction is beautiful,
the pears are gorgeous,
the Bavarois is superb.
Well done.
Good job.
Yeah, good job.
Thank you.
I feel good.
I redeemed myself.
I'm definitely glad
that technical bakes
are officially over
and done with.
No more.
No more surprises.
I think tomorrow I'm just
gonna bring everything
that I've learned
in the past eight weeks.
I'm not
happy about that.
I mean, no one wants
to get last, right?
No.
My Showstopper is
very different,
so I hope I can
pull it off, though.
Here we are, at the finale
of The Great Canadian
Baking Show.
We have three incredible bakers.
Where do we stand?
Let's start with Linda.
She had a bit of a problem
with her mousse.
It was actually
quite disappointing
to see her mousse cakes
collapse.
But then comes
the technical challenge,
and she ended up on top.
Linda's Bavarian cream
was perfect.
Let's talk about
Sabrina for a minute.
Sabrina always
brings us something beautiful,
something spectacular.
We'd really like to
see her push herself
a little more
with her technique.
Let's talk about Vandana.
She's really wowed us
with beautiful flavours.
Sometimes she struggles a little
bit on the technical side.
As a pastry chef,
Vandana really inspires me
with her flavours.
I'm really
hoping she can impress us
with her technique as well.
It really is neck-and-neck.
It's an even
playing field right now.
Definitely.
Good morning, bakers.
We are now mere hours
away from determining
who will be the
first ever winner
of The Great Canadian
Baking Show,
and we'd just like to
acknowledge that you have
completed a whopping
23 bakes under this tent,
which is an incredibly
impressive feat!
And to celebrate,
we'd like you to bake for us
one last time.
Today's final Showstopper
challenge is monumental,
it's exciting,
and it's filled with love.
We would like you
to bake a wedding cake.
A fitting end
to the ultimate party.
The judges want
to see three tiers,
beautifully flavoured,
and perfectly executed,
down to the finest detail.
You have four hours.
Now for the very last time,
on your marks...
Get set...
Bake!
Salt, sugar...
This wedding cake's
pretty important
if I want to win.
It's gotta be spectacular.
At the wedding,
the wedding cake
is really a focal point.
It's a centrepiece
of the celebration.
It's also there to be eaten.
Better taste good,
because that's
the lasting memory
you're leaving with your guests.
I'm excited
to be baking with
both Linda and Vandana.
My girls.
It's such a girly challenge
as well.
I've designed so many
wedding cakes in my life.
I know the expectations
are very high.
Beautiful sponge,
tasty fillings,
elegant decorations.
It has to be a
magnificent Showstopper.
I'm gonna make
a carrot cake.
Everybody likes carrot cake.
Well, not everybody.
Instead of
using milk or water,
I'm using champagne instead.
I love pink,
and I love champagne,
and it's a time of celebration,
so I figured why not?
It's actually
a wedding that's inspired
by my own wedding.
I had a traditional
Hindu wedding,
and I'm gonna be
doing a wedding cake
that resembles
sari fabric, so...
that is similar to my dress.
Vandana's
sari-inspired wedding cake
will feature four
separate tiers,
each one covered in
a poured fondant,
followed by a red
and gold rolled fondant.
So, my cake
will be very different,
I can tell you that right now.
Your husband's
inspiring you today.
Yes, this one
is totally for my husband.
I'm just
so proud of her,
just considering
how hard she's worked.
And to make it all the way to
the finals is just incredible.
Absolutely incredible.
Since week one,
Vandana's incorporated
ingredients and tastes
handed down from her mother,
as a way to bring her family
back into her bakes.
When she was young
she used to sit on the counter
and she'll watch me.
She said, "I want to learn,
Mum, whatever you know."
And she credits
the encouragement
of her husband and son with
helping her get to the final.
You miss Mummy?
Yeah!
It's insane making
a wedding cake in four hours!
Nothing else but insanity.
It's our last time
baking in the tent.
And I like baking in the tent...
but, you know, all good things
come to an end, right?
For Linda's
final Showstopper,
she's creating a soaring
traditional-style cake
modelled after the one from
her own wedding, 45 years ago.
You have
six tins on the go.
I have six tins
on the go.
They said
three tiers, Linda.
Let's not make more work
for ourselves.
No, but I'm
not filling them
so that they'll bake quicker.
That's great, so that
there's some tin management.
A little bit, yeah.
Yeah.
She never sits still!
She has to be doing something.
She's a perfectionist.
If it's not right, pssht,
throw it out, do it again.
I never had
store-bought cookies.
I didn't get a store-bought
dress till I was in fifth grade,
because that's...
she just
cooked and sewed and baked.
With her
children now grown up,
Linda's found a new outlet
for her creativity:
baking with her grand-kids.
She's
just so selfless.
Just helps everybody else.
So it's really nice to see her
do something for herself.
I can't imagine
how my life would be...
without her.
No matter what happens,
win, lose, or draw, I mean...
she still won...
you know, in our hearts.
I have to put
all six pans in the oven
at the same time,
or I won't have time.
Goin' in the oven.
Okay, we're good.
We're good, it's done.
Forty-five minutes,
and in the meantime,
I'm gonna be working
on my buttercream.
While Sabrina
has chosen a traditional
buttercream frosting
for her cake...
So much butter.
...both Linda
and Vandana are going
in a different direction--
cream cheese.
Cream cheese frosting
goes really well
with red velvet.
Should we do a proper...?
Yeah.
There we go.
To you.
Thank you.
And all of them.
And all of them.
Sabrina's wedding cake
is all about the pink champagne,
featuring layers of
champagne-infused sponge
and strawberry filling,
under an elaborately decorated
and lustrous pink fondant.
How many tiers
are you making?
Three tiers.
Stacked?
Stacked right
on top of each other.
It'll be two layers,
two layers, three layers.
Structurally, how are
you going to manage this cake?
Keep it together?
Lots of dowels.
Good.
I'm not looking for
something to fall today.
You know what?
She's a go-getter,
and anything she sets
her mind to, she gets.
As a child,
she always loved hands-on.
She had that little,
what was it called?
That, that, uh,
that Betty Crocker...
The Easy Bake.
The Easy Bake!
Easy Bake Oven.
She used to love
that Easy Bake!
Sabrina has been
baking for about as long
as she's been able to walk.
As a child, she spent much of
her time in the kitchen
with her grandmother,
practising recipes
and learning new skills.
A month before this
she's baking every night.
Just bake, and bake, and bake.
She's doing it
for Grandma a lot.
Even more than for us.
It's really Grandma.
I have to say,
I'm so proud of her.
Oh my God,
this is heavy, ooh.
I'm a little nervous.
I have to assemble my cake,
and that's the scary part.
Looks good...
Bakers, you have two hours.
We are halfway
to your wedding cakes.
Do not get cold feet!
It came out clean, yay!
The cakes
are looking good.
While
their cakes cool,
it's time to get things rolling
with their fondants.
Every time
I've used a fondant,
it's always broken on me, so...
I'm going a little thicker.
I like to make
my own fondant.
It's just easier to...
to work with.
Maybe.
Just gotta get it
warmed up a little bit.
I'm getting blisters.
It's not for me.
I'm sorry.
I tried my best to be classy.
I really did.
I'm at home now.
This is pate a glacer,
I think it's called.
I learned it on one of
the technical bakes, actually.
This sucker
isn't gonna fall over.
Do you need any woodwork
from me this afternoon,
or are you good?
No, I think that's good.
I think I'm good.
Okay.
She says with a wink and a nod!
Bakers, you have
60 minutes left.
If anyone has a reason
why these bakers
should not be decorating
their wedding cakes,
speak now
or forever hold your peace.
Just putting
these guys in.
I'd better start
getting my cake together here.
Is that what they call
a fondant finish?
Yeah.
Nice rounded edge.
I did, um,
a lustre dust finish actually.
Ooh, a what?
Lustre dust,
which is this stuff.
A lustre dust?
The shiny stuff.
I need that for my face,
or something.
You want some?
Some nice highlight?
Yeah, if you wouldn't mind.
Some contouring, if you will.
Some contouring!
I'm gonna just
work really fast here.
While the finalists
continue their race
to the altar,
a different kind of
celebration is taking shape
outside the tent,
featuring the bakers' families
and some familiar faces.
It's so great
to see everybody.
Those people are just
unbelievably nice.
It feels
great to be back.
Yeah, I kind of wanna go in
the tent and bake something.
What are
you looking at, buddy?
Who is
gonna win and why?
Well, that's an
excellent question.
If I had to
throw it out there,
I'd say maybe Sabrina
was gonna take it.
Sabrina's youthful energy
and her creative sense,
I mean, some of her stuff
has been so beautiful.
And her shoes.
She's got the best shoes ever!
I'm gonna
edge towards Linda.
I aspire to be a Linda
someday for my family.
Oh, do you
wanna share that?
I think
I'm on Team Vandana.
Her flavours are
always really good,
and they always look
really beautiful.
I'm so excited for
Vandana, Linda, and Sabrina.
They're all so great, I don't
know who's gonna take it.
Bakers, you have
five minutes remaining.
This is your last five minutes
baking under this tent.
Oh, it's tense in here.
Oh, my goodness.
Do we have a lean on that?
And time is up!
By the power
invested in me,
this Showstopper
challenge is now over.
Well done.
Well, I'm a little sad
we can't go back tomorrow
and bake again, 'cause I did
enjoy baking in the tent.
Yeah, it was great.
It's good.
We did good.
It's beautiful.
It honestly took all of
the judges' tips and hints
and stuff that they gave us,
and I just put it all there.
I hope they like it.
I did
what I set out to do.
I mean, it's up to the judges
what they feel,
but I'm very happy
with what I did.
It's the finale of
the Great Cana
and a celebration is brewing.
But it can't begin until
the wedding cake Showstoppers
have been judged.
Vandana, you are first up.
Vandana, you know,
the attribute of a great baker
or pastry chef is the ability
to carry emotion
through his or her baking,
and I think with this cake
you've done it.
Thank you.
You told us a beautiful
story, and I can feel it.
My congratulations
for using pate a glace,
because I know you learned
how to use that on this show.
You've actually
taken that, embraced it,
and you've used it beautifully.
My only tip to you is with
this huge bouquet of flowers,
you're hiding all that work
you did with this
beautiful gold stencil.
Mm-hm.
So the cake
feels very smooth.
And you can see those
beautiful layers.
So, it is a nice
and beautiful cake.
For me, red velvet
is distinctively chocolate.
Could've gone a bit
heavier on the cocoa
or chocolate element to it,
but the cream cheese
works really well
to cut through the cake.
Really well done.
Thank you.
So this is a replica
of your own wedding cake.
Similar, yes.
This is so elegant.
The piping work is gorgeous.
And to make your
own fondant from scratch...
Yes.
...it's a huge task.
It's very good.
You know, has a...
it's a carrot cake.
A lot of spices,
but it's a bit on the dry side.
I'm thinking that
perhaps by baking six cakes
in the oven at one time,
it's dried them out.
But to make your own fondant,
hats off to you.
Well done.
Thank you very much.
This screams wedding.
It screams beautiful bride.
It's so pretty.
It's a
beautiful technique.
Is it possible
that this cake
tastes as good as it looks?
I hope so.
Let's find out.
This cake is delicious.
It is...
The sponge is buttery,
it's soft...
The filling is delicate.
The berry flavour is stunning.
I can taste
a little of the champagne.
It's kind of
gotten baked out, I think.
But overall,
it's spectacular,
and you've done
a magnificent cake.
Thank you.
This is
heavier than me.
Okay, whew.
Oh, there's Niam!
Niam!
He's so cute!
Hi, booboo!
Hi, booboo!
You're so cute!
Oh!
Sitting here with
these cakes in front of us,
I have to say,
I'm very moved
by the journey that each of
these bakers have taken.
When food has a story,
it tastes beautiful.
And when it's baked
with love, you can taste it.
So let's start
with Vandana.
It's non-traditional,
it's so pretty,
and it's so personal.
I think what's
great about this too
is that she's employed things
that she's learned on the show.
She has!
And even in the final,
she's not playing safe.
She used that fondant in
a beautifully elaborate way.
Okay...
Hi!
Shall we move on
to Linda's
beautiful traditional
wedding cake?
She is
a seasoned baker.
There's no doubt about it,
and what she's shown us today
is that she's got a very solid
grasp on the art of baking.
And, you know, to make
your own rolling fondant,
it's so difficult.
Like, I've done it once
only because it takes forever.
It's amazing
that she did that.
Let's talk about
Sabrina's confection.
A showstopper.
Beautiful colours.
When I was 24 years old,
working in a pastry shop,
I wasn't making cake like that.
It's so exciting
to see someone so young
pull off such a feat.
But you know,
all three of these bakers,
they're all so incredible.
Do you have any idea
who you're going to choose.
Well,
we've had a little chat.
And I think
we've made our decision.
Linda, Vandana,
and Sabrina...
you have all worked
so incredibly hard
over the last eight weeks,
and it is because of your
extraordinary ability
that you're here today
at the finale
of The Great Canadian
Baking Show.
Now, Bruno and Rochelle
have made their decision,
and it's my honour to announce
the winner of The Great
Canadian Baking Show is...
...Sabrina.
Oh my God!
I'm happy for you.
I told you so.
Didn't I tell you?
I told you so.
And these are yours.
You deserve it, darling.
Thank you.
Sabrina has so much
natural flair for baking.
Through the entire
competition, she improved,
she listened, she found
a way to get better,
and she was a good student.
Oh my God!
I'm in shock.
I'm season one winner.
This is incredible!
Thank you to Bruno and Rochelle.
My father, for teaching
me everything
that I know in baking!
Yeah, okay!
For eating
all the desserts.
I eat everything
every night.
It was a great honour
to bake with those two girls.
I know I wasn't
as good as Sabrina was
when I was as young as she is.
She is an awesome baker,
and the same with Vandana.
Sabrina's an amazing
baker, and she's so young!
She's only 24; she's just
a baby, and she's amazing.
Yeah, so I'm very,
very happy for her.
Oh, this has
been one of the most
amazing experiences of my life,
and I'm never gonna
forget this at all.
At all.
Never.
last seven weeks...
Let the mess begin.
Break the egg...
in the bowl.
...Canada's
best amateur bakers
have delighted and impressed
with their
creativity and skill.
I approve.
You approve?
Okay, well...
Unfortunately,
my opinion means nothing.
There have been
bursts of brilliance.
I've never seen such
beautiful cookies, to be honest.
Thank you.
Oh, my goodness me.
It's perfect.
There have
also been breakdowns...
Please don't let me
have screwed this up.
...and disasters.
The mousse collapsed.
It's not... cooked.
Ah.
There have been
tears of frustration...
...tears of joy...
What moves you
about pulling this off today?
I guess
it's just who I am.
...and lasting
friendships forged in flour.
And after
a tense semi-final...
Not
good enough, Jamesy.
Not good enough.
...three
contenders have emerged.
Who will be
the first winner
of the Great Canadian
Baking Show?
Okay, let's do this.
Oh!
Advertise your product or brand here
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Three finalists...
Good luck!
...three
distinct personalities.
From week one,
Linda's experience
and knowledge stood out.
The flavour is great.
Well done.
Always willing
to help her fellow bakers...
Just breathe,
just breathe.
You're right.
You're right.
She stayed true
to her Alberta roots.
It's what I normally
make at home.
That's my family's favourite.
They love pumpkin.
She won
Star Baker in Dessert Week,
and triumphed again
in the semi-finals.
Now she's determined
to bring that winning edge
into the finale.
This
is the most incredible
experience of my life.
My goal is to be Canada's
first Great Canadian Baker.
Sabrina is
the youngest finalist,
with skill beyond her years.
Looks like
I'm doing pretty well.
That's, uh, some pretty
impressive basket work there.
Her fresh
Italian flavours
made her Bread Week's
Star Baker.
You did
your Nona proud.
Well done.
Thank you.
But she was encouraged
to think outside the box.
Just push
yourself a bit harder.
Don't hold back.
She wowed
in the semi-final...
We asked you to up
your skill level, and you have.
...and she's
bringing that new-found drive
to her finale bakes.
It's the finals.
There are only three.
There are just
three more bakes left,
and someone's winning this,
and I'd be very happy
if it was me.
Vandana's style
is more marathon than sprint.
Steady hands,
we'll see how it goes.
She has
consistently impressed
with her Indo-Canadian palate.
I love the flavours,
so I really hope you love it.
'Cause this is me.
She took risks...
I am making
a vegetarian tourtière.
Flavours are wonderful.
...and
honoured her family.
This one's
for my son, Niam.
I've never
seen anything like it.
She emerged
as one to watch,
winning the Star Baker title...
It's so pretty.
It looks so festive.
Thank you.
...two weeks
in a row.
For the three
finale challenges,
she'll bring her signature style
and her signature calm.
My strategy is
just take one bake at a time.
I'm really not trying to
think that it's the finale,
'cause I don't want
to overthink it.
I really, really
just want to win.
Hello, bakers!
This is a week
of firsts and lasts.
One of you will become
the first person ever
to win The Great
Canadian Baking Show.
But not
before you complete
your last three challenges.
The first of which is your
very last Signature challenge.
Bruno and Rochelle
would like you to make
24 mini mousse cakes.
In two varieties.
That's 12 of each.
Your mini dessert should
contain sponge and mousse
and maximum flavour.
You have two
and a half hours on the clock.
On your marks...
Get set...
Bake.
Final Signature bake!
Oh my gosh!
There's too much space,
and I'm missing my boy James
back there.
This week, our three
bakers have to show us
everything they learned
over the past seven weeks.
The mousse cake is
a good finale challenge
because you incorporate
many different techniques.
I just hope
they set in time.
That's...
...that's the big thing.
The set
has to be just right.
It's so tricky using gelatin.
Too little and they won't work;
too much and they're
just like rubber.
So from that
mini, mini mousse...
may be the source of a big fall.
With two completely
different mousses to make,
time will be in short supply.
Getting the sponges in the oven
and out of the way
quickly is crucial.
So, right now I am
working on my vanilla sponge.
So we're here.
We're here.
It's happening, it's happening.
Final week.
It's happening!
It's happening.
What are we making?
This is a macadamia
pistachio cookie base.
Vandana's
cookie base will support
a fresh passionfruit mousse.
She's also making
a white chocolate mousse
on a chocolate base,
infused with thandai,
an Indian syrup.
Okay,
crust is goin' in the oven.
There we go.
And next.
The bakers'
mini mousse cakes
are inspired by
seasonal flavours.
This is the cherries I
have to cook down a little bit.
What I love is
that you're using fruits
that are just perfectly
in season right now.
And I'm using
them all fresh.
I'm not cooking down
any of them.
I remember last week
you told me that
you liked my fresh strawberry,
and that's what I'm
giving you again this week.
Sabrina will use
her fresh strawberries
to encircle a strawberry mousse
on a sponge base.
She will also be
fighting the clock to create
a split-level blueberry
and apricot mousse cake.
You know what I'm
thinking about right now?
Food.
No, these.
Oh, my little balls!
These little creatures
hanging...
My little creatures
hanging off from my face!
I know typically
a lot of people
use gelatin for mousse,
but because I'm vegetarian, I'm
gonna be using agar-agar powder.
It's actually a powder that's
derived from seaweed so...
Well, we need to move
fast because it takes forever
for a mousse to set up,
but I'm using gelatin.
The more the better,
at this point.
Gelatin is what
they use to firm it,
the glue that
sticks it together.
Linda's cherry mousse
will be paired
with a brownie base
and garnished with
chocolate-covered cherries.
Her second cake will
feature a coconut mousse
topped with
a pineapple curd.
Pineapple and gelatin
are not the best friends.
Don't mix, no.
They
don't go together,
'cause the acid breaks
down the gelatin.
The enzymes
in the pineapple
destroy the gelatin, right?
So how are you
gonna get around it?
I'm going to put
a layer of coconut...
So like a little
barrier between...
Yes, between the two.
Okay.
Well done.
With the
stabilizing agents added,
all that remains is to fold in
some whipped cream
to make the mousse
light and fluffy.
I've got my
passionfruit agar mix ready.
I'm just waiting for my
cookie crumb to be ready.
It's kinda...
Uh-oh.
Oh, come on.
I am starting to put in
my sponges into my molds,
and then I'll be putting
a ring of strawberries,
and then topping it
with my mousse.
And then it's going straight
in the fridge to set up.
This is
a chocolate sponge,
and I'm gonna be soaking it
with the thandai syrup.
What is that?
It's a syrup.
Would you like to try it?
Yes, please.
When have I never not
wanted to try something?
It's
pretty strong, so...
I'll give you a little bit.
That's delicious.
Like it?
Mm-hm.
How's it going, Linda?
Finale nerves in check?
Yup, yeah.
Nice.
You have a steady hand,
I can see.
Yeah, yeah, yeah.
I don't know about that part.
I am putting on
my apricot mousse
on top of my blueberry one.
Bakers, you have one hour
left to spruce up your mousse.
I'm in a race to
get these in the fridge,
'cause they do need
a lot of time to set.
The second
it's in there,
it'll just start setting up.
We'll see when
it's in the fridge.
Okay, mousse,
you're set!
My mousses
are all in the fridge!
And that's an exciting feeling!
The finalists now
need to use every minute
that the mousses are setting
to perfect their garnishes.
So these
are passionfruits,
so I'm gonna take
the pulp out of them.
You're so zen.
I'm trying to be.
Like I've said many times, being
in the kitchen is my calm place.
This is the coconut
for my barrier.
I don't know about this, so I'm
gonna stick it in the freezer
and hope it sets.
Ten minutes remain.
Time to see if these mini
mousses have what it takes
to stand on their own.
They're holding up.
A few last-minute decorations...
Bakers, five minutes left.
Better get a "mousse" on.
Like that?
Love that.
Sure.
Making sure
that it stands up.
Mine fell.
I don't know.
Ugh!
They're all goin' over.
What a mess!
Bakers, one minute.
Sixty seconds left
in your last ever...
Signature Bake.
Mmm, no.
You guys, you're toast.
Aw, I'm not giving up.
I never give up.
Time is up.
Mitts off the mini-mousses.
What a mess.
They are a disaster.
Oh, no.
They just went...
Too tall.
Oh, that's too bad.
I'm sure the
flavour's good, though.
The judges
will be looking for 24
uniform mousse cakes,
and each one
should be set perfectly.
What happened?
I might have
filled them too much.
Okay.
Oh, yeah, you can see
they don't like the height.
No, they
just wanna topple.
And then, I was using
the coconut as my barrier...
This
is a lot of coconut.
I would've used
just a sprinkle.
Like, almost like a pinch
of desicated coconut.
That's it.
There's a good bounce
back on the mousse itself.
Great flavours.
Now let's try
the chocolate and cherry.
I mean, the mousse is perfect.
You just need a bit more of
gelatin to tidy it up properly.
Ugly, but delicious.
Yeah.
Your decoration
is really pretty.
You know, placing
the fruit along the edge,
just gives it this
beautiful design.
These look
really stunning,
and your mousse isn't wobbling
so you've used the correct
amount of gelatin,
which is great.
I would not mind
if it was a bit sweeter,
but overall, it's very bright,
very fresh, definitely.
Uh, sponge is a perfect size.
Okay, so now we're
gonna try blueberry apricot.
Obviously, we have
a little bit of a hold issue.
I was having
trouble with the sponge.
I think when I was removing it,
some of it actually
got stuck to the tray.
What you could
have done if you knew it,
sprinkle the tray
with a little sugar
so the sponge doesn't stick.
Okay.
So, it has
a nice texture.
It's very creamy.
Right amount of gelatin.
I don't get
a blueberry flavour.
It's not distinctive enough
against the apricot.
But, however, you did two
flavours for one mousse cake,
which is very ambitious.
They're standing up.
They look like mousse cakes.
I think we can see
that the passionfruit has split
from the cream
a little bit here.
Oh, okay.
Yeah, the agar-agar,
I use it for vegetarian desserts
and it's always a challenge
to bind it to the cream.
The cookie base
was great... crunchy...
The texture,
for me, is a little firm.
The flavours are amazing.
The pistachio, the passionfruit,
they work very well together.
So let's try
the white chocolate thandai.
This is very rich,
very creamy, very cheesy.
I love the aromatics that
come through the thandai.
I really love it, but
it's a bit more of a cheesecake
than a mousse.
Okay.
But your presentation
is just beautiful, as always.
Thank you so much.
Thank you.
Thank you.
Woo!
I'm very happy with that one.
They really loved the flavours,
and they loved the presentation,
so yes, I'm feeling
good about that one.
They just didn't set,
but I'll kick it up for the
Technical and the Showstopper.
Yeah, yeah.
I'll just have to
come with my A-game.
Even though I had
two of them that kind of
flopped over,
I'm still really happy.
I think I'm showing them how
much I've learned and how much
I'm putting into my bakes,
and I'm gonna do the same
with the next two...
and hopefully win!
And the bakers are about
to face their most difficult
technical challenge yet.
Hello, bakers,
and welcome to your last
technical challenge.
And Bruno and Rochelle,
welcome to the last time
we will kindly ask you
to leave the tent,
because-- as we all know
at this point--
it's judged blind.
Thank you so much.
You will be making
a Pear Charlotte.
It's an unwieldy dessert made
of Bavarian cream, ladyfingers,
and a poached pear.
For a cold dessert,
it has the potential
to end up a very hot mess.
No pressure.
You have two hours
and 20 minutes.
On your marks...
Get set...
Bake.
What the hell?
I do not know what
a Charlotte looks like.
I'm just gonna peel
the pears, I think, first.
That's...
ohhh, boy, this is stressful.
I'm so nervous.
So, Bruno, this
is the last technical challenge.
You certainly made
it challenging.
A Pear Charlotte,
it's the epitome of French
technique in baking.
Really, we're asking
them to engage all of the things
they've learned,
and turn out this dessert.
Inside, two layers
of the poached pear,
two layers
of the Bavarian cream,
two layers of the ladyfingers.
If they don't
poach their pears
until they're tender,
it's gonna make
cutting a disaster.
Or if they poach
their pear past being tender,
they're gonna get all mushy.
Then you have
the vanilla bavarois,
and that's very technical.
So all three of our
finalists have struggled
at one time or another with
some components of this dessert.
Yeah,
and with a Charlotte,
there is nowhere you
can hide any mistakes.
It will be right there
in front of our eyes.
I don't know
what this Pear Charlotte
is supposed to look like.
You're looking for
the answer in my face?
You're not gonna find it.
First you have to
poach your pears in wine
and sugar and spices.
This wine smells good.
That's good.
That's a plus, yeah.
A quarter cup
of grenadine.
Is this the grenadine?
I've only
poached an egg...
and that took two
and a half minutes,
and this is definitely not gonna
take two and a half minutes.
The second
component is the batter
for the ladyfingers
that will form
the Charlotte's outer shell.
They're kinda spongy.
Like, they're really
light and delicate.
Trying to
incorporate everything,
and it's an arm workout.
Gonna draw this arc.
I'm not really sure why.
Tracing out and baking
the ladyfingers in curves
will help them fit snugly inside
the Charlotte's rounded mould.
Oh, boy.
This is not an easy technical.
It says to pipe
just touching each other.
Don't know if this is right,
but I'm gonna go with it.
Goin' in the oven...
16 to 18 minutes.
Once the pears
are perfectly cooked...
We just wanna poach 'em
till they're soft, not mushy.
That's how I like
my pears, anyways.
...the finalists
must move quickly
to get them in the fridge,
so they can tackle their final
and most difficult element:
the Bavarian cream.
Woo!
I saved myself big time.
Also known by
its French name "Bavarois,"
Bavarian cream is made
with gelatin, whipped cream,
and a third, finicky element...
This is a tough one.
...a perfectly set
traditional custard.
That curdled.
This is a wreck.
This is a wreck.
I gotta re-do my custard.
Whip the cream
to a soft peak
and fold that into the custard.
I think it's good.
Okay,
I think that's good.
I think it's ready.
Bakers, 60 minutes left.
That's one hour left.
Um...
okay, now, how does this go?
The ladyfingers
should form a spongy wall
that prevents the Charlotte's
filling from leaking out.
The other way?
Aah, which way
do you go, ladyfingers?
Time is running out,
and the Charlottes need
every available minute
to set up in the fridge.
"Pour half
of the cream into the bottom."
"Layer half the pears."
Okay.
Is that the top
or the bottom?
I think
that's the bottom?
I think you flip it around.
Flip it at the end.
Yeah.
Is this for me to try?
Yeah, sure.
Ah.
Mmm.
Yeah?
If you need
a boost of confidence,
that tastes very delicious.
Thank you.
Gonna put it
in the fridge.
Bakers, 15 minutes,
then it's truth or "pear."
Thank you!
Slice my pear.
It's gonna be
the decoration on top.
Oh my God!
I'm so nervous to cut into this.
The finalists
will use their remaining time
to create their decorations,
while fighting the urge to take
their Charlottes out too early.
I think I'm
gonna take it out.
Bakers, ten minutes left
in your very last
technical challenge.
I'm taking it out.
It's time for
the bakers to find out
what's inside their molds:
a solid success,
or a sad, runny mess.
Just don't know
how I feel about this!
Ready...
set...
Aah!
I don't wanna open this.
I'm not ready for this.
Yay!
It stayed.
Okay.
Actually not bad.
Okay.
Don't know how this
happened, but it's there.
You know what?
I don't really know
what it's supposed to look like,
so I'm just kinda
wingin' it here.
Bakers, you have
one minute remaining.
Get those pretty pears atop
your Pear Charlottes, please!
All right, bakers,
time is up.
That was a very
difficult challenge,
but everything
is looking beautiful.
It's done.
Aah!
It's done.
I'm so happy.
Ooh!
Bruno and Rochelle
will now blind-judge
the Charlottes.
They will be looking for
delicately poached pears,
a rich Bavarian Cream,
and perfect sponge ladyfingers
keeping it all in place.
Let's start
with the first one.
Okay, let's go.
Beautiful presentation.
It looks moist.
A few cracks.
But the cream is staying
inside; it's not oozing out.
I can feel the pear
not being too mushy.
And the filling,
it's holding.
I think the
Bavarian cream set too early.
It's not as smooth, as creamy,
as we would like.
For me, the sponge
is beautifully baked,
if a little under-coloured.
The disappointment for this
is the Bavarois.
Moving on.
The wall is holding.
Beautiful sense of
less-is-more decoration.
And as I
remove the slice,
you can see the nice
different layers.
The poached pear,
done to perfection.
That's
a perfect Bavarois.
Beautifully assembled.
It's very well done.
It is.
Charlotte number three.
Beautiful fanning work
on the top.
You can see there is
some lumps of grain.
It's almost like
they're little globules of,
you know...
Bubble tea.
Like bubble tea!
Technically it's
not a well-done Bavarois.
The pears are poached
to perfection.
The sponge
is also baked beautifully,
and it's really pretty.
The judges
will now rank
the finalists' Pear Charlottes
from bottom to top.
In third place...
Vandana.
The cream let you down.
Mm-hm, yeah.
In second place...
Who is this?
Sabrina.
I was going
for bubble tea.
I really was.
Exactly, bubble tea!
But unfortunately we were
going for the Bavarian cream.
But the ladyfinger
was cooked very well.
Well done.
And in first place...
Linda.
You nailed it.
The construction is beautiful,
the pears are gorgeous,
the Bavarois is superb.
Well done.
Good job.
Yeah, good job.
Thank you.
I feel good.
I redeemed myself.
I'm definitely glad
that technical bakes
are officially over
and done with.
No more.
No more surprises.
I think tomorrow I'm just
gonna bring everything
that I've learned
in the past eight weeks.
I'm not
happy about that.
I mean, no one wants
to get last, right?
No.
My Showstopper is
very different,
so I hope I can
pull it off, though.
Here we are, at the finale
of The Great Canadian
Baking Show.
We have three incredible bakers.
Where do we stand?
Let's start with Linda.
She had a bit of a problem
with her mousse.
It was actually
quite disappointing
to see her mousse cakes
collapse.
But then comes
the technical challenge,
and she ended up on top.
Linda's Bavarian cream
was perfect.
Let's talk about
Sabrina for a minute.
Sabrina always
brings us something beautiful,
something spectacular.
We'd really like to
see her push herself
a little more
with her technique.
Let's talk about Vandana.
She's really wowed us
with beautiful flavours.
Sometimes she struggles a little
bit on the technical side.
As a pastry chef,
Vandana really inspires me
with her flavours.
I'm really
hoping she can impress us
with her technique as well.
It really is neck-and-neck.
It's an even
playing field right now.
Definitely.
Good morning, bakers.
We are now mere hours
away from determining
who will be the
first ever winner
of The Great Canadian
Baking Show,
and we'd just like to
acknowledge that you have
completed a whopping
23 bakes under this tent,
which is an incredibly
impressive feat!
And to celebrate,
we'd like you to bake for us
one last time.
Today's final Showstopper
challenge is monumental,
it's exciting,
and it's filled with love.
We would like you
to bake a wedding cake.
A fitting end
to the ultimate party.
The judges want
to see three tiers,
beautifully flavoured,
and perfectly executed,
down to the finest detail.
You have four hours.
Now for the very last time,
on your marks...
Get set...
Bake!
Salt, sugar...
This wedding cake's
pretty important
if I want to win.
It's gotta be spectacular.
At the wedding,
the wedding cake
is really a focal point.
It's a centrepiece
of the celebration.
It's also there to be eaten.
Better taste good,
because that's
the lasting memory
you're leaving with your guests.
I'm excited
to be baking with
both Linda and Vandana.
My girls.
It's such a girly challenge
as well.
I've designed so many
wedding cakes in my life.
I know the expectations
are very high.
Beautiful sponge,
tasty fillings,
elegant decorations.
It has to be a
magnificent Showstopper.
I'm gonna make
a carrot cake.
Everybody likes carrot cake.
Well, not everybody.
Instead of
using milk or water,
I'm using champagne instead.
I love pink,
and I love champagne,
and it's a time of celebration,
so I figured why not?
It's actually
a wedding that's inspired
by my own wedding.
I had a traditional
Hindu wedding,
and I'm gonna be
doing a wedding cake
that resembles
sari fabric, so...
that is similar to my dress.
Vandana's
sari-inspired wedding cake
will feature four
separate tiers,
each one covered in
a poured fondant,
followed by a red
and gold rolled fondant.
So, my cake
will be very different,
I can tell you that right now.
Your husband's
inspiring you today.
Yes, this one
is totally for my husband.
I'm just
so proud of her,
just considering
how hard she's worked.
And to make it all the way to
the finals is just incredible.
Absolutely incredible.
Since week one,
Vandana's incorporated
ingredients and tastes
handed down from her mother,
as a way to bring her family
back into her bakes.
When she was young
she used to sit on the counter
and she'll watch me.
She said, "I want to learn,
Mum, whatever you know."
And she credits
the encouragement
of her husband and son with
helping her get to the final.
You miss Mummy?
Yeah!
It's insane making
a wedding cake in four hours!
Nothing else but insanity.
It's our last time
baking in the tent.
And I like baking in the tent...
but, you know, all good things
come to an end, right?
For Linda's
final Showstopper,
she's creating a soaring
traditional-style cake
modelled after the one from
her own wedding, 45 years ago.
You have
six tins on the go.
I have six tins
on the go.
They said
three tiers, Linda.
Let's not make more work
for ourselves.
No, but I'm
not filling them
so that they'll bake quicker.
That's great, so that
there's some tin management.
A little bit, yeah.
Yeah.
She never sits still!
She has to be doing something.
She's a perfectionist.
If it's not right, pssht,
throw it out, do it again.
I never had
store-bought cookies.
I didn't get a store-bought
dress till I was in fifth grade,
because that's...
she just
cooked and sewed and baked.
With her
children now grown up,
Linda's found a new outlet
for her creativity:
baking with her grand-kids.
She's
just so selfless.
Just helps everybody else.
So it's really nice to see her
do something for herself.
I can't imagine
how my life would be...
without her.
No matter what happens,
win, lose, or draw, I mean...
she still won...
you know, in our hearts.
I have to put
all six pans in the oven
at the same time,
or I won't have time.
Goin' in the oven.
Okay, we're good.
We're good, it's done.
Forty-five minutes,
and in the meantime,
I'm gonna be working
on my buttercream.
While Sabrina
has chosen a traditional
buttercream frosting
for her cake...
So much butter.
...both Linda
and Vandana are going
in a different direction--
cream cheese.
Cream cheese frosting
goes really well
with red velvet.
Should we do a proper...?
Yeah.
There we go.
To you.
Thank you.
And all of them.
And all of them.
Sabrina's wedding cake
is all about the pink champagne,
featuring layers of
champagne-infused sponge
and strawberry filling,
under an elaborately decorated
and lustrous pink fondant.
How many tiers
are you making?
Three tiers.
Stacked?
Stacked right
on top of each other.
It'll be two layers,
two layers, three layers.
Structurally, how are
you going to manage this cake?
Keep it together?
Lots of dowels.
Good.
I'm not looking for
something to fall today.
You know what?
She's a go-getter,
and anything she sets
her mind to, she gets.
As a child,
she always loved hands-on.
She had that little,
what was it called?
That, that, uh,
that Betty Crocker...
The Easy Bake.
The Easy Bake!
Easy Bake Oven.
She used to love
that Easy Bake!
Sabrina has been
baking for about as long
as she's been able to walk.
As a child, she spent much of
her time in the kitchen
with her grandmother,
practising recipes
and learning new skills.
A month before this
she's baking every night.
Just bake, and bake, and bake.
She's doing it
for Grandma a lot.
Even more than for us.
It's really Grandma.
I have to say,
I'm so proud of her.
Oh my God,
this is heavy, ooh.
I'm a little nervous.
I have to assemble my cake,
and that's the scary part.
Looks good...
Bakers, you have two hours.
We are halfway
to your wedding cakes.
Do not get cold feet!
It came out clean, yay!
The cakes
are looking good.
While
their cakes cool,
it's time to get things rolling
with their fondants.
Every time
I've used a fondant,
it's always broken on me, so...
I'm going a little thicker.
I like to make
my own fondant.
It's just easier to...
to work with.
Maybe.
Just gotta get it
warmed up a little bit.
I'm getting blisters.
It's not for me.
I'm sorry.
I tried my best to be classy.
I really did.
I'm at home now.
This is pate a glacer,
I think it's called.
I learned it on one of
the technical bakes, actually.
This sucker
isn't gonna fall over.
Do you need any woodwork
from me this afternoon,
or are you good?
No, I think that's good.
I think I'm good.
Okay.
She says with a wink and a nod!
Bakers, you have
60 minutes left.
If anyone has a reason
why these bakers
should not be decorating
their wedding cakes,
speak now
or forever hold your peace.
Just putting
these guys in.
I'd better start
getting my cake together here.
Is that what they call
a fondant finish?
Yeah.
Nice rounded edge.
I did, um,
a lustre dust finish actually.
Ooh, a what?
Lustre dust,
which is this stuff.
A lustre dust?
The shiny stuff.
I need that for my face,
or something.
You want some?
Some nice highlight?
Yeah, if you wouldn't mind.
Some contouring, if you will.
Some contouring!
I'm gonna just
work really fast here.
While the finalists
continue their race
to the altar,
a different kind of
celebration is taking shape
outside the tent,
featuring the bakers' families
and some familiar faces.
It's so great
to see everybody.
Those people are just
unbelievably nice.
It feels
great to be back.
Yeah, I kind of wanna go in
the tent and bake something.
What are
you looking at, buddy?
Who is
gonna win and why?
Well, that's an
excellent question.
If I had to
throw it out there,
I'd say maybe Sabrina
was gonna take it.
Sabrina's youthful energy
and her creative sense,
I mean, some of her stuff
has been so beautiful.
And her shoes.
She's got the best shoes ever!
I'm gonna
edge towards Linda.
I aspire to be a Linda
someday for my family.
Oh, do you
wanna share that?
I think
I'm on Team Vandana.
Her flavours are
always really good,
and they always look
really beautiful.
I'm so excited for
Vandana, Linda, and Sabrina.
They're all so great, I don't
know who's gonna take it.
Bakers, you have
five minutes remaining.
This is your last five minutes
baking under this tent.
Oh, it's tense in here.
Oh, my goodness.
Do we have a lean on that?
And time is up!
By the power
invested in me,
this Showstopper
challenge is now over.
Well done.
Well, I'm a little sad
we can't go back tomorrow
and bake again, 'cause I did
enjoy baking in the tent.
Yeah, it was great.
It's good.
We did good.
It's beautiful.
It honestly took all of
the judges' tips and hints
and stuff that they gave us,
and I just put it all there.
I hope they like it.
I did
what I set out to do.
I mean, it's up to the judges
what they feel,
but I'm very happy
with what I did.
It's the finale of
the Great Cana
and a celebration is brewing.
But it can't begin until
the wedding cake Showstoppers
have been judged.
Vandana, you are first up.
Vandana, you know,
the attribute of a great baker
or pastry chef is the ability
to carry emotion
through his or her baking,
and I think with this cake
you've done it.
Thank you.
You told us a beautiful
story, and I can feel it.
My congratulations
for using pate a glace,
because I know you learned
how to use that on this show.
You've actually
taken that, embraced it,
and you've used it beautifully.
My only tip to you is with
this huge bouquet of flowers,
you're hiding all that work
you did with this
beautiful gold stencil.
Mm-hm.
So the cake
feels very smooth.
And you can see those
beautiful layers.
So, it is a nice
and beautiful cake.
For me, red velvet
is distinctively chocolate.
Could've gone a bit
heavier on the cocoa
or chocolate element to it,
but the cream cheese
works really well
to cut through the cake.
Really well done.
Thank you.
So this is a replica
of your own wedding cake.
Similar, yes.
This is so elegant.
The piping work is gorgeous.
And to make your
own fondant from scratch...
Yes.
...it's a huge task.
It's very good.
You know, has a...
it's a carrot cake.
A lot of spices,
but it's a bit on the dry side.
I'm thinking that
perhaps by baking six cakes
in the oven at one time,
it's dried them out.
But to make your own fondant,
hats off to you.
Well done.
Thank you very much.
This screams wedding.
It screams beautiful bride.
It's so pretty.
It's a
beautiful technique.
Is it possible
that this cake
tastes as good as it looks?
I hope so.
Let's find out.
This cake is delicious.
It is...
The sponge is buttery,
it's soft...
The filling is delicate.
The berry flavour is stunning.
I can taste
a little of the champagne.
It's kind of
gotten baked out, I think.
But overall,
it's spectacular,
and you've done
a magnificent cake.
Thank you.
This is
heavier than me.
Okay, whew.
Oh, there's Niam!
Niam!
He's so cute!
Hi, booboo!
Hi, booboo!
You're so cute!
Oh!
Sitting here with
these cakes in front of us,
I have to say,
I'm very moved
by the journey that each of
these bakers have taken.
When food has a story,
it tastes beautiful.
And when it's baked
with love, you can taste it.
So let's start
with Vandana.
It's non-traditional,
it's so pretty,
and it's so personal.
I think what's
great about this too
is that she's employed things
that she's learned on the show.
She has!
And even in the final,
she's not playing safe.
She used that fondant in
a beautifully elaborate way.
Okay...
Hi!
Shall we move on
to Linda's
beautiful traditional
wedding cake?
She is
a seasoned baker.
There's no doubt about it,
and what she's shown us today
is that she's got a very solid
grasp on the art of baking.
And, you know, to make
your own rolling fondant,
it's so difficult.
Like, I've done it once
only because it takes forever.
It's amazing
that she did that.
Let's talk about
Sabrina's confection.
A showstopper.
Beautiful colours.
When I was 24 years old,
working in a pastry shop,
I wasn't making cake like that.
It's so exciting
to see someone so young
pull off such a feat.
But you know,
all three of these bakers,
they're all so incredible.
Do you have any idea
who you're going to choose.
Well,
we've had a little chat.
And I think
we've made our decision.
Linda, Vandana,
and Sabrina...
you have all worked
so incredibly hard
over the last eight weeks,
and it is because of your
extraordinary ability
that you're here today
at the finale
of The Great Canadian
Baking Show.
Now, Bruno and Rochelle
have made their decision,
and it's my honour to announce
the winner of The Great
Canadian Baking Show is...
...Sabrina.
Oh my God!
I'm happy for you.
I told you so.
Didn't I tell you?
I told you so.
And these are yours.
You deserve it, darling.
Thank you.
Sabrina has so much
natural flair for baking.
Through the entire
competition, she improved,
she listened, she found
a way to get better,
and she was a good student.
Oh my God!
I'm in shock.
I'm season one winner.
This is incredible!
Thank you to Bruno and Rochelle.
My father, for teaching
me everything
that I know in baking!
Yeah, okay!
For eating
all the desserts.
I eat everything
every night.
It was a great honour
to bake with those two girls.
I know I wasn't
as good as Sabrina was
when I was as young as she is.
She is an awesome baker,
and the same with Vandana.
Sabrina's an amazing
baker, and she's so young!
She's only 24; she's just
a baby, and she's amazing.
Yeah, so I'm very,
very happy for her.
Oh, this has
been one of the most
amazing experiences of my life,
and I'm never gonna
forget this at all.
At all.
Never.