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.

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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.