The Great Canadian Baking Show (2017–…): Season 4, Episode 8 - Finale - full transcript
7 weeks ago...
10 bakers
arrived in the tent.
I'm so excited that
this is happening,
I can't believe
I am in the tent!
- Each week...
- Feeling great!
...There were miracles
formed from flour.
The colour, the details,
I mean, you nailed it.
What a reveal!
Look at that texture,
it's like a painting.
There you go.
It's a social media
worthy picture.
Thank you so much.
And there were big plans
that crumbled.
- Oh, bummer.
- Drama!
- My monstrosity!
- What a mess.
One by one,
bakers left the tent.
Oh...
Now it's down to three...
Time loses all meaning.
Everything you need
to know is up here.
...And only one...
Everything has to
be perfect today.
...Can be the
next winner of the
Great canadian baking show.
- Okay.
- Alright...
We got this, guys!
My god!
Three finalists,
Each with sublime baking skill.
Raufikat made herself known
in the tent with her big heart.
Bertie! Don't worry
about it, bertie,
We have this, okay.
But at first struggled to
back it up with her bakes.
Oh, wow.
Her confidence grew...
I will not relent.
Through technical mastery...
- And in first place...
- First place.
- First place.
- First place.
And by becoming
this season's only
Two-time star baker.
This whole
journey has been...
One of the best
experiences of my life.
So exciting...
Ah!
So, I'm not competing.
I'm baking with mahathi
and tanner this week.
Why can't we have
three cake plates?
The youngest baker
in the finals...
I can't believe I'm
actually here, this is insane!
Mahathi made her mark
with artistry...
Dun-dun-dun-dun!
And flavours
from her childhood.
This is like, the go-to dessert
at any like indian function.
It's spot on, on flavours.
At times, she wobbled...
And she had to become
queen of the comeback
To keep her dream alive.
It's just so
unique and different.
It's very bold
of you, it works.
I've worked
really hard to be here.
There have been a lot of
very late and stressful nights,
A lot of tears, a lot of burns
and cuts and bruises.
They look good.
Great, great, great, great.
Now, it's like
within arm's reach.
So, I mean, I would
love to win,
It would be awesome.
Relatively
new to baking,
Tanner's skills
exceed his experience.
Perfect.
I'm having a good time,
and I know
I bake better
when I'm having fun.
Elegance and excitement
were his hallmarks.
I love spectacle,
I love drama,
And I love big
concept pieces.
Though he struggled
in technicals...
See it just snaps,
the dough is very dry.
...He finally emerged as a
contender by mastering pastry.
We have been waiting for
a "wow" moment from you.
- Is this it?
- This is it!
Oh, my god!
I started baking because I
fell in love with this show.
So, to be in the tent,
myself, is surreal.
And not only that,
I'm in the finals!
Oh, my god,
the panic moment.
Nothing's going wrong!
There's no time
to let up now.
We only have 3 more
opportunities to
Show the judges why we
deserve to win.
Congratulations, finalists!
Doesn't that have
a nice ring to it?
For your final
signature challenge,
Bruno and kyla would like
for you to bake a bombe.
Not make a bomb, okay,
We don't want you ending up
on some sort of a list.
That's right!
Your ice cream bombe
should feature two different
Flavours of
homemade ice cream,
And deliciously moist cake.
You have two
and a half hours.
- On your marks...
- Get set...
bake!
It's really exciting
to be a finalist.
Honestly, I did not
think this would happen.
But here I am!
- Yeah, you're in the finals!
- I know!
Let out a little scream,
go, "yeah!"
Ah!
We are going to have
the most amazing finale.
These are 3 of the
most talented bakers
We've ever had in the tent,
And an ice cream bombe
is probably one of
The most exciting
desserts that we have done.
Ooh, so good.
The biggest trap today is
the tent can be quite
Warm sometimes,
and if the ice cream
Is not churned properly,
it won't hold.
It will start to melt and
turn into a soupy situation.
It's all about the
ice cream today.
Before this show,
I've not had
Much success with
ice cream bombes.
Named for its
resemblance to a cannonball,
The bombe contains layers
of homemade ice cream
Frozen into a dome and
placed upon a cake-y base.
You build it in a bowl and then
you serve it upside down.
I'm making a pineapple
ice cream bombe.
Ah-mm!
Inspired by her
childhood in jamaica,
Mahathi's bombe will
feature pineapple and
Lime-ginger ice creams...
Sitting on a rum cake,
covered with a
Delectable outer coating.
It's gonna be a
yellow meringue,
And I'm going to torch it so
that it looks like a pineapple.
I love that you're
taking a risk again.
- I hope this one pays off.
- Yes.
The biggest challenge...
Just that the ice cream
doesn't set.
Homemade ice cream
starts with a base of cream,
Milk, sugar, and any
flavour ingredients
That is first churned,
and then frozen.
It's important that we get
the ice cream in the freezer
As soon as possible.
We don't want
ice cream soup,
That is not the
challenge at hand.
Tanner's going
outside the box with a bombe
Featuring pistachio cake and
ice cream layers
Flavoured with strawberry
balsamic and goat cheese.
Now, goat cheese
does have
A distinct flavour,
or goat milk.
Yes, but with the
strawberry, the balsamic,
The pistachio,
it's really quite lovely.
I like the taste of it,
so...
I'm just preparing
my cake base.
My sponge is a rum sponge.
I'm just
folding in my...
Chopped toasted pistachios.
Raufikat is putting
a twist in her cake layer.
I'm making a swiss roll with
cherry buttercream
For the bottom so,
hopefully, when you cut it,
You will see
vertical rows of cake.
I expect very clean
work on your swiss rolls.
You're giving us an extra thing
to judge with that, right?
Yes, I know.
Raufikat's swiss roll
will form the base for
An "ice cream sundae"
bombe featuring
Chocolate and
cherry ice creams.
And what kind of
cherries are you using?
Amarena cherries.
You know it's a bit
sweeter than—
- Than, yeah...
- No concern about it?
No, not really, no.
The ice cream,
itself, is not very sweet.
- Okay.
- Yeah.
And this'll go in the oven.
I scream, you scream,
we all scream,
"one hour left, bakers!"
It's very mesmerizing to watch
ice cream being made.
For the ice cream
to set in a hot tent,
The bakers need
sufficient time for
Both churning and freezing.
Cutting either one short
could end with a mess.
My first ice cream didn't
churn as well as I wanted
Because I was
pressured about time.
And I'm just going to churn
it a little further and
I think it should be alright.
I'm putting chopped
pistachios between
My two layers of ice cream.
Perfecto.
My ice cream's gonna
get as much time
In the freezer as possible.
Cake.
It's good.
I, on the other hand,
am burning.
Bakers, this is not the time
to "bombe", trust me.
30 minutes left.
So now, I'm assembling
the swiss roll
For the base of my bombe.
I'm doing some
chocolate decoration so
Chocolate has to be
tempered, of course.
I don't know the
best way to do this.
Chocolate's messy.
These are going to be leaves
That are gonna go on
my pineapple topper.
So pretty.
Okay, so, I think
that's big enough.
15 minutes, bakers!
15 minutes!
Oh, my god!
A waiting game now.
I'm just getting the last
moments of freezer time that
I can for my ice cream
before I tip it out,
And pray that it
holds its shape.
it's okay.
5 minutes left,
5 minutes.
Okay.
I don't want to do this.
so soft.
Will it hold its shape?
How's everything going?
It's, like,
dripping everywhere.
One minute left, bakers!
- And time's up!
- Woo!
Woo, great job, bakers!
That was your
final signature!
- Yes!
- Woo!
No more signatures!
with the cherry
on top of the bakers'
Final signature, bruno and
kyla will now judge
The ice cream bombes.
Alright, so, we have a
pineapple ice cream cake?
Yes.
So, I can see that
it sunk a little bit.
Yes.
Maybe I just didn't churn it
as long as I should have.
Yeah, you might
have rushed it.
In spite of the fact that
it has sunk, really detailed.
Nice sugar work.
I love the way you made it
really look like pineapple
With the
colouring on the edge.
That pineapple ice cream
has very good flavour.
It's like so fresh.
It's a very moist cake.
I almost think you
could have put more rum,
To be honest with you.
But the pineapple
is so fresh,
That signature dessert takes
me straight to jamaica.
- I'm glad.
- Yeah, it does.
So, we have an
ice cream sundae.
Yes. T melty,
But I love that it's so clear,
what it is.
Okay.
Beautiful job inside
the ice cream cake.
Thank you.
Because it's a little
messy on the outside,
And we see how neat this is.
I wish we could have
seen that right away.
- The ice cream is very sweet.
- Okay.
The cake is beautiful.
Your chocolate ice cream
has good flavour,
But the cherry ice cream
is definitely overly...
- Too sweet.
- Too sweet, too sweet.
- Thank you so much.
- I think it's great.
You got a great colour with
your chocolate and pistachio.
It's a great contrast,
very classic.
However, the side
looks a bit naked.
It's just a
great combination.
It's my first time having
goat cheese ice cream.
There is a slight brine in
the ice cream that really
Completes the balsamic glaze
with the strawberry.
The cake, itself, I like
the density of it because
There's so much flavour in
the goat cheese ice cream
That somehow that works,
that density together.
- So, really well done there.
- Thank you so much.
- Thank you.
- Thank you, tanner.
Some of my best flavour
critiques yet, I think.
They loved the innovation I
had with the goat cheese.
I'm never gonna forget
the critiques from today.
Even though it didn't
turn out 100% the way that
I wanted it to, I'm still
happy with
How I chose to go
with my signature.
And I still took
bruno to jamaica,
Which was the
goal all along!
Right now, I'm a
bit disappointed,
But I will try to shake
it off so that it doesn't
Affect my performance
in the technical.
It is very wise to be
scared of technicals.
it's the great
canadian baking show finale,
And the bakers are about to
be put to the test in the
Challenge they've
been dreading most.
Bakers, this is officially your
final technical challenge.
Yes, yes, breathe.
I'm sure you're all relieved,
but I feel like in 6 months
You might miss the extreme
panic and pressure, yeah?
- No? Just a little bit?
- One more time?
- A little bit?
- We can do one more.
- Are you sure?
- Hands?
- Maybe not.
- Raufikat? No, okay.
Okay. Anyways,
bruno and kyla, bye!
- Bye!
- See ya.
Bakers, today you
will be making
Un gateaux st. Honoré.
This choux pastry and
chiboust classic is
Very french, and very finicky.
Perfect for a
final technical, so...
- Sorry.
- Whoops.
You have 2 hours
and 45 minutes.
- On your marks...
- Get set...
bake!
We're making a
gateaux st. Honoré,
Which I've never made.
I think I know what it's
supposed to look like,
Which helps, for sure.
You've won, what,
four technicals, right?
- Don't count.
- Okay, alright, alright.
If you count,
you lose focus, don't count.
- Don't count.
- Yeah.
Bruno, you've
chosen a st. Honoré.
It's such a
beautiful dessert,
But it's technical, upon
technical, upon technical.
Absolutely, and
what you have here,
Is there is a
layer of rough puff.
Oh, you can hear the
sound of the knife
Coming through the pastry.
And, we need to see that
Beautiful layering
and flakiness.
Ah, it's so delicious.
Then, there is two rings
of choux pastry.
It's like a halo holding all
that pastry cream inside.
And then, the crown of choux
pastry has to be piped with
A lot of consistency to
get that beautiful shape.
And a craquelin
on top of it.
That bring extra texture and
taste to the choux pastry.
And that chiboust just
looks like a cloud
Floating on top of
the whole dessert.
Chiboust is such a
technical cream to make.
If you don't fold it properly,
it's gonna be runny,
You won't have that beautiful
clean design on the top.
This is definitely the most
difficult technical challenge
We had so far, but this
is also the most delicious.
There's a lot of
instructions on this.
- Uh-huh, loads.
- Wowie!
Okay, and what are
you doing right now?
Right now, I'm making
the rough puff pastry.
To get
perfect rough puff,
The bakers will need to keep
on top of a precise regime
Of folding and chilling
the dough...
Roll out, fold.
...While also
juggling multiple other
Technical components.
A lot of work today.
I'm like kind of nervous.
It's time to make choux
pastry with no instructions.
Make choux pastry.
By magic.
I've made it before,
but it's been a really,
Really long time, so...
You know it's ready
based on the consistency.
I think you're supposed to
be able to make an 8 with it,
Or is that for macarons?
I'm looking for it to
fall like a kind of ribbon,
And to be shiny.
It should fall in the
shape of a "v".
It looks good.
What's the next step
on this chiboust
Or whatever it's called?
Gateaux st. Honoré.
I'm gonna top these
with my craquelin,
Which I'm gonna grab.
- Okay.
Craquelin is a sweet,
Crunchy topping that will
melt onto the top of
The choux as it bakes.
Please puff.
Bakers, you are halfway
through your bake, halfway.
Tell me, what do
I need to do now?
This is my puff pastry,
which is kind of the base layer.
So, I have to get it
into a 10-by-10 square.
Work as fast as
humanly possible,
And hope for the best.
That's how you do it.
They're so tiny.
Yeah, oh, my god,
they puffed.
I think they
turned out fine.
And I don't know
what to do anymore.
"Pipe a border of choux to
within 1/4 inch of the edge."
"Pipe another circle
about 4 inches wide."
Before baking,
the puff pastry base is
Completed with two
piped rings of choux.
In you go.
I'm just kind of going
with my gut right now.
I feel very
stressed out right now.
Bakers, 30 minutes left.
What else do we
have left to do, raufikat?
Cream, the chiboust cream.
Your guess is as good as mine
as to what a chiboust cream is.
I've never made chiboust,
but it looks like
It's pastry cream
set with gelatin,
And combined with
an italian meringue.
Stir in the gelatin.
It's my second time
using gelatin sheets.
I don't want to have
another gelatin mishap.
How are you feeling
so far with this bake, overall?
I need to definitely
keep up the pace.
Almost done.
I hope things just
continue to go well.
Bakers, you have
20 minutes left.
I think it looks okay.
I feel like it should be
done in like 3 minutes.
It's darker in spots
than I was hoping for.
I don't know.
How long does
this need to cool?
I don't know, maybe...
10 minutes, or 15.
That doesn't
leave a lot of time.
It doesn't, it doesn't.
Oh.
Two minutes, bakers.
I'm not having fun.
It's gonna be a
photo finish.
"Pipe remaining chiboust
in a beautiful pattern
In the centre of the cake."
My chiboust is a
little liquid-y.
It's not holding its shape.
So cool.
Time's up!
Please bring your final
technicals to the gingham altar.
kyla and bruno
will now judge
The gateaux st. Honoré.
Hello, bakers.
Let's start with
our first baker.
We've got nice
even choux paste,
Beautiful craquelin.
The shine on the
cream is beautiful.
We can see the nice
edges on the piping there.
The puff pastry
looks a bit dense,
Like it hasn't
developed in the baking.
The taste is nice, it's
definitely rich and buttery.
Just small details to
make it almost perfect.
Moving to our second baker.
Definitely some challenge with
the size of the choux pastry.
And, what we were looking
for was the beautiful piping.
Okay, it's very soft.
We definitely have
raw dough along here.
It just didn't get the baking
in there to create the lift.
And the chiboust, itself,
is quite waxy and heavy.
But the choux pastry
are filled properly.
The croquant has a
nice crunch, good texture.
Right, moving to our
third and final baker.
And you can actually see
the leaves of the
Rough puff emerging here.
So, this is what
we're looking for.
However, the chiboust is
lacking the nice shape and body.
Unfortunately, it looks like
the rough puff is undercooked.
But beautiful colouration
on the choux pastry.
Beautiful,
absolutely beautiful.
This is exactly textbook
what we're looking for.
Bruno and kyla
will now rank the
Gateaux st. Honoré
from bottom to top.
In third place, whose
is this st. Honoré?
- Sorry.
- Tanner.
Some issues with the
technical elements.
So, in second place,
whose is this?
Raufikat, you have a
beautiful technique.
Just a couple of the
elements were underdone.
And, in first place...
Mahathi, congratulations.
A little work on
the rough puff,
And that will be a
great st. Honoré.
Thank you.
I got first on
the technical,
Which is like awesome
because I feel like
It's given me a little bit
more momentum going
Into the showstopper.
Not the way I wanted to
end my run of technicals,
But no one is so far ahead
that they are going into the
Showstopper with
any big advantage.
I need to...
Do my absolute best,
you know,
For the showstopper.
And if it's
Good enough to be rewarded
with the cake plate,
That would be amazing.
So, it is day
two of the finale.
So exciting, I mean,
Yesterday was such
a roller coaster.
Both raufikat and mahathi
struggled with their ice cream,
But both did
well in the technical.
And then, tanner, he did so
well in his first challenge.
That goat cheese
ice cream was delicious,
But tanner's technical was
really the weakest of the 3.
So, once again, it comes
down to the showstopper?
It's anyone's
game at this stage.
Good morning, bakers,
and welcome to
The showstopper of
all showstoppers.
This bake could be the one
that determines
Which one of you is
crowned the victor.
Bruno and kyla would
like you to create
The ultimate treat trolley.
An old timey cart
loaded with the
Desserts and pastries
of your dreams.
Your trolley should
include one picturesque pie,
6 mini cakes,
6 viennoiserie pastries,
And 8 elegant cookies.
All of which must be
decorated to the nines.
That's 21
individual goodies,
For those counting at home.
Bakers, you have
4 and a half hours.
- On your marks...
- Get set...
and for
the final time...
aw... Bake.
Final bake in the tent.
Crazy, I can't believe
it's almost over.
I'm glad to have it underway
and just get into it, you know?
For the showstopper,
We're not just
testing their skills.
We're testing their stamina.
To get 21 dessert
elements done in
4 and a half hours is a
herculean endeavour.
There's so much
that could go wrong.
Did you hear all the
stuff we had to make?
From a pie, to cookies,
to viennoiserie, to cakes.
I want the bakers to give me
the kind of showstopper that
When I go to bed at night,
I have sweet dreams about it.
And whoever
masters that challenge,
Really deserves the title
of canada's best baker.
I don't think there will be
a moment where I'm not
Doing at least two things,
potentially up to 4,
At the same time.
I have my jam for
the macarons going.
I also have the filling
for my pie reducing.
Then I'm making the
dough for the viennoiserie.
First leg in the
bakers' showstopper marathon
Is preparing the laminated
dough for the viennoiserie,
A style of flaky breakfast
pastry originating in vienna
That includes
croissants and danishes.
The dough needs as much
time to chill and rest
As possible because it
is a yeasted dough.
So, you want it to rise.
I'm going to leave
it to cool for a bit.
- Hi.
- Good morning, tanner.
Good morning.
You're not giving us
any clues.
What are you baking for us?
So, for some reason
in this competition,
I have not, like, shown you
My other main love in life,
which is music.
So, today I'm fully
combining my two loves.
Tanner's treat trolley
will be filled with a
Blackberry opera cakes,
Viennese whirls,
a mixed berry pie,
And blueberry
balsamic danishes.
You've been travelling a
lot with your partner, michael.
How does it feel to be in
the finals and doing something,
You know,
for yourself?
You, know we
travelled around for him,
And that's why michael has
been so supportive because
He knows I've
had to make some,
You know,
professional sacrifices.
And this is
both of our dream.
He's the one that
introduced me to the show,
And that kickstarted
my love of baking.
- Here you go.
- This looks fantastic.
Thank you.
I've seen tanner have a
renewed focus in his life.
In preparing for
the show, it was 12,
14-hour days in the kitchen.
Having watched how he
approached his first passion,
Music, tanner's
family isn't surprised by
How quickly he's
taken to baking.
Everything tanner does,
he does with full force.
He hasn't been
baking very long,
But he gets into it and he
gives it everything he's got.
It's just amazing for
tanner to be in the top 3.
I'll be extremely proud
of him, whatever happens,
Because I think he's...
I think he's really
poured his heart into it.
This is like my holy grail.
Every 10 minutes is completely
plotted out by bake.
If I stick to that,
then I got it.
It's all doable stuff.
It's just...
Not a lot of time
to do all of it.
Right now, I'm working on the
sponge for my mini cakes.
What step are
we on right now?
For the mini cakes,
I'm making mini battenbergs.
And is this something you
practiced a whole bunch?
- Yes, I did practice.
- Yes?
Battenberg cakes
with a checkerboard
Rose and lemon will be joined
by raspberry macarons,
Almond jésuite pastries,
And a strawberry mousse pie
Atop raufikat's pink and
gold treat trolley.
I had a very large
nigerian wedding.
It would have
been impossible to
Serve desserts at the wedding.
But the colour scheme
was pink and gold,
And I thought these are like
the desserts I'd have liked
To serve 'cause they
all have that colour.
- Who wants cupcakes?
- Me.
- Me!
- Yay!
What makes her so special
and so unique is that
She puts her love in
what she does.
Even when she's
missing home,
And she's homesick.
The next thing
she wants to do,
She wants to
get up and bake.
Raufikat's love
for baking started
While she was growing
up in nigeria.
She got into baking
from quite a young age.
And I just believed that
she would go places with it.
I'm very, very proud of her.
I've always been
very, very proud of her.
I love her from the
bottom of my heart.
I love her endlessly.
I'm very, very,
very proud of her.
Okay.
I have to get a move on.
This is pie dough.
Lots and lots of butter.
This is
the top of my pie.
I was coming in here with
the intention of asking you,
Where in the world
you're taking us,
And you're literally
taking us around the world.
I'm taking you
everywhere today!
Mahathi's treat trolley
will transport the judges
To the philippines
for ube and coconut pie,
Morocco for orange
blossom madeleines,
New zealand for kiwi
and lime danishes,
And a final stop in croatia
for poppy seed cakes
Filled with apple and walnut.
What do you think your
parents are thinking
About you in the finals?
I think they're just
as surprised and
Astonished as I am.
I really like the taste.
Thank you.
Whenever mahathi
does something,
She does it with
utmost concentration.
She doesn't give up easily.
One day she just
came and told me that,
"I'm going to Spain and
learning scuba diving."
If she has decided,
She's not going to take
no for an answer.
Mahathi's parents have
watched her apply
That same relentless
passion to baking.
So, we are very happy
that she's in the finals.
It's an unbelievable journey.
We are so, so, so,
so proud of her.
I can't believe it.
Even being on track,
I don't feel
Like I'm on time.
You know what I mean?
Like, there's just
so much going on.
Bakers, we are
halfway through the bake,
Which means...
We are half to go.
Genius.
I'm rolling out the...
The jésuite pastry.
It is a lot of folds.
Well, that's what you want
for this kind of pastry.
I'm proud of that catch.
And then this will
go in the freezer.
What's giving you like the
most stress so far, right now?
- Time, just time... Yeah.
- The time management?
Do you want another hour and a
half or something like that?
Don't, don't offer me
things you can't deliver on.
Right now, I am making my
batter for my madeleines.
This is the macaron.
I'm just checking to see that
it's falling off in a ribbon.
These are my
viennese whirls.
Traditionally, they're just
done in a circle.
I'm going for more of
a scroll shape to
Make it a little
more interesting.
It has to be
done now, like...
I'm going in!
I think I have to...
Have to get a move on.
This is my pie filling.
What are you
doing now, mahathi?
Right now, I'm mixing
the ube into like
The coconut milk mixture.
- It's so pretty.
- Isn't it so pretty?
It matches my shoes.
Oh, my god.
I love it.
Sheet music.
There we go.
15 minutes.
Trust the plan.
Everything will be okay.
Bakers, this time we've
got the treat for you...
And it's one hour left.
Your treat is that
time is slipping away.
My pie's almost done.
After that, I need to
bake my viennoiserie...
And, put those together.
It's good that I have an
hour because I need it.
Oh, my god, I'm gonna cry.
These are gonna be
little sailboats.
I need more time.
Today is a gong show.
There's just so
much going on,
And just there's no time.
Work, please.
Please work, please work.
While the bakers'
test of stamina continues
In the tent, some old friends
have gathered in the garden
To show their support.
It actually feels
really good to be back.
It's a lot less stressful
being back today than...
The first day I came.
I would give
everything that I own
To bake again in the tent.
I still have hopes
that perhaps I could win,
But I think that's
just a fantasy of mine.
These are three
pretty stellar bakers.
If I had to guess,
I might say tanner.
I think his flavours
are really bright...
And, he's really precise.
I would
say raufikat.
She has just
been such a calm,
Confident, steady baker.
And, honestly,
She is one of the kindest
humans on the earth
So, I really hope it's her.
I am
rooting for my girl,
Mahathi, because of her
creativity and just so much...
Drive and talent!
I think they're
the best of the best and...
Yeah, bruno and kyla are
gonna have a tough time
Deciding who wins right now.
Bakers, 30 minutes left.
You guys are
stressing us out.
This is the battenberg cake.
We are making
little hot air balloons.
Oh, nice, is there
enough time, do you feel?
No.
I made sure I'm
sieving it because
During the bakewell tart,
I didn't sieve my jam.
I burnt my viennoiserie.
It's very, very tight.
Good thing I got a backup.
Okay.
I'm working on the
filling for my macaron.
These are gonna be
little posters that are
Gonna go on my cakes.
come on!
It came too soft.
I don't believe this.
Bakers, you have
15 minutes left.
Oh, my god.
I'm assembling my cake.
Hopefully, I have time.
One minute left, bakers!
Your final minute.
Time's up! Hoo!
- You did it!
- What?!
Yay!
Woo!
We're done, it's over.
It's all over.
It makes me really sad.
Oh, my god.
There are a
couple things that...
Didn't go to plan.
But, I'm really
proud of myself.
Good job.
We're done!
I'm insanely
relieved to be done,
'cause that was intense.
Now it's just waiting to
see what the judges think.
And guests are eagerly
awaiting the results.
But first, bruno and
kyla must judge
The bakers' creations
one final time.
Mahathi, please roll your
treat trolley up to the front.
It's amazing how well
you've tied your theme
Into all the elements.
And I love the paintings
on your luggage tags.
It's so mahathi to have
your own hand painted work.
So, let's start
with your madeleine.
It's so unique that you chose
a hot air balloon concept,
And you're certainly
getting that shape.
So, definitely
good orange flavour,
But I just find
them a bit dry.
Okay.
And your cake.
Cuts very well.
That's a very tasty filling.
The apples and the walnuts
are perfect together.
It's sweet, but a little
acidic so it's a
Beautiful contrast,
very bright in flavour.
Thank you so much.
And we have a beautiful
ube and coconut pie.
The colour is stunning,
and you did a great job
Of building the world.
Your pastry has got nice
flake to it, buttery, rich.
And our final piece here,
our viennoiserie.
You can see on the
bottom it's quite dark.
Yeah.
And inside, we can see
those beautiful layers.
So beautiful, it's a shame that
it's overcooked on the bottom.
But the star of the
viennoiserie is the custard,
And the combination of kiwi
brings a lot of freshness to it.
Thank you.
This is everything that you
see in the windows of the
Best bakeries and pastry
shops in london right now.
Let's try the
battenberg cake.
Marzipan is rolled very thin.
It's tight to the cake,
itself.
The cake are
baked to perfection.
It has a
beautiful bounce back.
And, the jam really
brings a lot of brightness.
And your use of
rose water is perfect.
I think that any one of
your wedding guests
Would have been delighted.
Now let's try your pie.
Strawberry and
ginger mousse.
The colour is perfect.
Your crust is very
crunchy under the knife.
Baked to perfection.
Very technically sound
mousse.
It has a great aeration.
- And it's very tasty as well.
- Thank you.
Now let's try the classic
jésuite viennoiserie.
Your dough didn't have
time to rise properly.
You have some layers that
are a bit drier and more dense.
Because you have an
almond filling inside,
It kind of saves you.
- Okay.
And finally, your macarons.
Looks-wise, again,
very professional.
Smooth topping,
there is no cracking.
And the shine on your
filling is just outstanding.
They are moist, very soft,
And the jam really
brings that tartness.
- Lovely work.
- Thank you.
Thank you very much.
Tanner, you've brought your
love of music in baking form.
It's such a great approach.
So, let's try
the opera cake.
The colours of the
layers look amazing,
And they're so even.
Great chocolate flavour.
But, I don't think
blackberry was the
Right berry to pick.
- You barely notice it.
- Okay.
Okay, so, now we
have the viennese whirls.
It's really well piped.
Clean snap.
It just melts in your mouth.
That's an amazing
viennese cookie.
Thank you so much,
thank you.
Let's try
the viennoiserie.
The detailed
work on this is perfect.
I would have liked to
have seen more layers.
- It's a bit doughy.
- Okay.
The star here
is your filling,
Both the vanilla custard
and the berry compote.
- Thank you.
- And finally...
- Your mixed berry pie.
- Your lines are perfect here.
Yeah, it does
create a 3d effect.
That pie has one job to do,
Is to make you happy and
it does it perfectly.
It's strong,
it's flavourful,
It's lush, rich.
- It is heaven on a plate.
- Thank you so much.
Well, that was a
showstopper for the ages.
Three bakers had to
make 21 different treats.
That in and of
itself is quite a feat.
Can you walk us through
some of the highlights of
All the bakers' treat trolleys?
I could eat tanner's mixed
berry pie all day long.
It was so delicious.
And mahathi, the filling
on the suitcase cake
Was lovely, beautiful
sweetness, very moist.
And then you have
raufikat - the mousse,
The texture, the aeration,
and the flavour was stunning.
All of canada wants to know,
who is this year's winner?
Listen, our bakers have a
lot of high points this week,
Which makes it a bit more
difficult for us to judge.
But one thing is certain,
All 3 of these bakers
are so talented.
- What?!
- Oh, my god.
- Woo!
- Ow!
Tanner,
raufikat, and mahathi,
Please join us at the front.
Thank you.
What incredible bakers
the three of you are.
Normally we'd have your
friends and family here to
Help you celebrate,
but unfortunately,
We had to do things a little
bit differently this year.
It has been an honour
and a pleasure
To get to know the three of you,
And to witness
your extraordinary talents.
You are all champions
in our eyes.
But, there can only
be one winner and,
Bruno and kyla have made that
incredibly difficult decision.
I am delighted
to announce...
That the winner of the great
canadian baking show is...
Raufikat.
Raufikat came week
after week and brought us
So much style and grace,
beautiful classical recipes.
We're so proud
she's the winner.
- Thank you so much.
- Very well deserved.
Thank you,
thank you so much.
Thank you.
Raufikat had a fabulous
journey through
The entire competition,
but today,
She really made such an impact.
Oh, my god.
Bravo, raufikat.
You did it!
This journey
has been amazing.
The experience of being
in the tent has been
A once-in-a-lifetime
experience.
I have a new baker family.
I love you guys so much.
Thank you so much,
thank you.
I don't feel like I
lost anything today.
I have gained so much
from this experience.
- For you.
- Oh, thank you.
Thank you!
And honestly, it really does
feel like the right person won.
Raufikat totally
deserved that win.
She's such a
phenomenal baker,
So talented,
Never delivers anything
less than perfection.
- Hello?
- Hello...
Yeah?
- You won it?
- I won!
- You won it?
- I won! I swear, I won!
- Fadilah, your mommy won!
- Ah!
What?!
Yes!
- Chest am, chest am!
- Chest am! Yes! We chest am!
- We chest am!
- Woo!
Oh!
I won.
10 bakers
arrived in the tent.
I'm so excited that
this is happening,
I can't believe
I am in the tent!
- Each week...
- Feeling great!
...There were miracles
formed from flour.
The colour, the details,
I mean, you nailed it.
What a reveal!
Look at that texture,
it's like a painting.
There you go.
It's a social media
worthy picture.
Thank you so much.
And there were big plans
that crumbled.
- Oh, bummer.
- Drama!
- My monstrosity!
- What a mess.
One by one,
bakers left the tent.
Oh...
Now it's down to three...
Time loses all meaning.
Everything you need
to know is up here.
...And only one...
Everything has to
be perfect today.
...Can be the
next winner of the
Great canadian baking show.
- Okay.
- Alright...
We got this, guys!
My god!
Three finalists,
Each with sublime baking skill.
Raufikat made herself known
in the tent with her big heart.
Bertie! Don't worry
about it, bertie,
We have this, okay.
But at first struggled to
back it up with her bakes.
Oh, wow.
Her confidence grew...
I will not relent.
Through technical mastery...
- And in first place...
- First place.
- First place.
- First place.
And by becoming
this season's only
Two-time star baker.
This whole
journey has been...
One of the best
experiences of my life.
So exciting...
Ah!
So, I'm not competing.
I'm baking with mahathi
and tanner this week.
Why can't we have
three cake plates?
The youngest baker
in the finals...
I can't believe I'm
actually here, this is insane!
Mahathi made her mark
with artistry...
Dun-dun-dun-dun!
And flavours
from her childhood.
This is like, the go-to dessert
at any like indian function.
It's spot on, on flavours.
At times, she wobbled...
And she had to become
queen of the comeback
To keep her dream alive.
It's just so
unique and different.
It's very bold
of you, it works.
I've worked
really hard to be here.
There have been a lot of
very late and stressful nights,
A lot of tears, a lot of burns
and cuts and bruises.
They look good.
Great, great, great, great.
Now, it's like
within arm's reach.
So, I mean, I would
love to win,
It would be awesome.
Relatively
new to baking,
Tanner's skills
exceed his experience.
Perfect.
I'm having a good time,
and I know
I bake better
when I'm having fun.
Elegance and excitement
were his hallmarks.
I love spectacle,
I love drama,
And I love big
concept pieces.
Though he struggled
in technicals...
See it just snaps,
the dough is very dry.
...He finally emerged as a
contender by mastering pastry.
We have been waiting for
a "wow" moment from you.
- Is this it?
- This is it!
Oh, my god!
I started baking because I
fell in love with this show.
So, to be in the tent,
myself, is surreal.
And not only that,
I'm in the finals!
Oh, my god,
the panic moment.
Nothing's going wrong!
There's no time
to let up now.
We only have 3 more
opportunities to
Show the judges why we
deserve to win.
Congratulations, finalists!
Doesn't that have
a nice ring to it?
For your final
signature challenge,
Bruno and kyla would like
for you to bake a bombe.
Not make a bomb, okay,
We don't want you ending up
on some sort of a list.
That's right!
Your ice cream bombe
should feature two different
Flavours of
homemade ice cream,
And deliciously moist cake.
You have two
and a half hours.
- On your marks...
- Get set...
bake!
It's really exciting
to be a finalist.
Honestly, I did not
think this would happen.
But here I am!
- Yeah, you're in the finals!
- I know!
Let out a little scream,
go, "yeah!"
Ah!
We are going to have
the most amazing finale.
These are 3 of the
most talented bakers
We've ever had in the tent,
And an ice cream bombe
is probably one of
The most exciting
desserts that we have done.
Ooh, so good.
The biggest trap today is
the tent can be quite
Warm sometimes,
and if the ice cream
Is not churned properly,
it won't hold.
It will start to melt and
turn into a soupy situation.
It's all about the
ice cream today.
Before this show,
I've not had
Much success with
ice cream bombes.
Named for its
resemblance to a cannonball,
The bombe contains layers
of homemade ice cream
Frozen into a dome and
placed upon a cake-y base.
You build it in a bowl and then
you serve it upside down.
I'm making a pineapple
ice cream bombe.
Ah-mm!
Inspired by her
childhood in jamaica,
Mahathi's bombe will
feature pineapple and
Lime-ginger ice creams...
Sitting on a rum cake,
covered with a
Delectable outer coating.
It's gonna be a
yellow meringue,
And I'm going to torch it so
that it looks like a pineapple.
I love that you're
taking a risk again.
- I hope this one pays off.
- Yes.
The biggest challenge...
Just that the ice cream
doesn't set.
Homemade ice cream
starts with a base of cream,
Milk, sugar, and any
flavour ingredients
That is first churned,
and then frozen.
It's important that we get
the ice cream in the freezer
As soon as possible.
We don't want
ice cream soup,
That is not the
challenge at hand.
Tanner's going
outside the box with a bombe
Featuring pistachio cake and
ice cream layers
Flavoured with strawberry
balsamic and goat cheese.
Now, goat cheese
does have
A distinct flavour,
or goat milk.
Yes, but with the
strawberry, the balsamic,
The pistachio,
it's really quite lovely.
I like the taste of it,
so...
I'm just preparing
my cake base.
My sponge is a rum sponge.
I'm just
folding in my...
Chopped toasted pistachios.
Raufikat is putting
a twist in her cake layer.
I'm making a swiss roll with
cherry buttercream
For the bottom so,
hopefully, when you cut it,
You will see
vertical rows of cake.
I expect very clean
work on your swiss rolls.
You're giving us an extra thing
to judge with that, right?
Yes, I know.
Raufikat's swiss roll
will form the base for
An "ice cream sundae"
bombe featuring
Chocolate and
cherry ice creams.
And what kind of
cherries are you using?
Amarena cherries.
You know it's a bit
sweeter than—
- Than, yeah...
- No concern about it?
No, not really, no.
The ice cream,
itself, is not very sweet.
- Okay.
- Yeah.
And this'll go in the oven.
I scream, you scream,
we all scream,
"one hour left, bakers!"
It's very mesmerizing to watch
ice cream being made.
For the ice cream
to set in a hot tent,
The bakers need
sufficient time for
Both churning and freezing.
Cutting either one short
could end with a mess.
My first ice cream didn't
churn as well as I wanted
Because I was
pressured about time.
And I'm just going to churn
it a little further and
I think it should be alright.
I'm putting chopped
pistachios between
My two layers of ice cream.
Perfecto.
My ice cream's gonna
get as much time
In the freezer as possible.
Cake.
It's good.
I, on the other hand,
am burning.
Bakers, this is not the time
to "bombe", trust me.
30 minutes left.
So now, I'm assembling
the swiss roll
For the base of my bombe.
I'm doing some
chocolate decoration so
Chocolate has to be
tempered, of course.
I don't know the
best way to do this.
Chocolate's messy.
These are going to be leaves
That are gonna go on
my pineapple topper.
So pretty.
Okay, so, I think
that's big enough.
15 minutes, bakers!
15 minutes!
Oh, my god!
A waiting game now.
I'm just getting the last
moments of freezer time that
I can for my ice cream
before I tip it out,
And pray that it
holds its shape.
it's okay.
5 minutes left,
5 minutes.
Okay.
I don't want to do this.
so soft.
Will it hold its shape?
How's everything going?
It's, like,
dripping everywhere.
One minute left, bakers!
- And time's up!
- Woo!
Woo, great job, bakers!
That was your
final signature!
- Yes!
- Woo!
No more signatures!
with the cherry
on top of the bakers'
Final signature, bruno and
kyla will now judge
The ice cream bombes.
Alright, so, we have a
pineapple ice cream cake?
Yes.
So, I can see that
it sunk a little bit.
Yes.
Maybe I just didn't churn it
as long as I should have.
Yeah, you might
have rushed it.
In spite of the fact that
it has sunk, really detailed.
Nice sugar work.
I love the way you made it
really look like pineapple
With the
colouring on the edge.
That pineapple ice cream
has very good flavour.
It's like so fresh.
It's a very moist cake.
I almost think you
could have put more rum,
To be honest with you.
But the pineapple
is so fresh,
That signature dessert takes
me straight to jamaica.
- I'm glad.
- Yeah, it does.
So, we have an
ice cream sundae.
Yes. T melty,
But I love that it's so clear,
what it is.
Okay.
Beautiful job inside
the ice cream cake.
Thank you.
Because it's a little
messy on the outside,
And we see how neat this is.
I wish we could have
seen that right away.
- The ice cream is very sweet.
- Okay.
The cake is beautiful.
Your chocolate ice cream
has good flavour,
But the cherry ice cream
is definitely overly...
- Too sweet.
- Too sweet, too sweet.
- Thank you so much.
- I think it's great.
You got a great colour with
your chocolate and pistachio.
It's a great contrast,
very classic.
However, the side
looks a bit naked.
It's just a
great combination.
It's my first time having
goat cheese ice cream.
There is a slight brine in
the ice cream that really
Completes the balsamic glaze
with the strawberry.
The cake, itself, I like
the density of it because
There's so much flavour in
the goat cheese ice cream
That somehow that works,
that density together.
- So, really well done there.
- Thank you so much.
- Thank you.
- Thank you, tanner.
Some of my best flavour
critiques yet, I think.
They loved the innovation I
had with the goat cheese.
I'm never gonna forget
the critiques from today.
Even though it didn't
turn out 100% the way that
I wanted it to, I'm still
happy with
How I chose to go
with my signature.
And I still took
bruno to jamaica,
Which was the
goal all along!
Right now, I'm a
bit disappointed,
But I will try to shake
it off so that it doesn't
Affect my performance
in the technical.
It is very wise to be
scared of technicals.
it's the great
canadian baking show finale,
And the bakers are about to
be put to the test in the
Challenge they've
been dreading most.
Bakers, this is officially your
final technical challenge.
Yes, yes, breathe.
I'm sure you're all relieved,
but I feel like in 6 months
You might miss the extreme
panic and pressure, yeah?
- No? Just a little bit?
- One more time?
- A little bit?
- We can do one more.
- Are you sure?
- Hands?
- Maybe not.
- Raufikat? No, okay.
Okay. Anyways,
bruno and kyla, bye!
- Bye!
- See ya.
Bakers, today you
will be making
Un gateaux st. Honoré.
This choux pastry and
chiboust classic is
Very french, and very finicky.
Perfect for a
final technical, so...
- Sorry.
- Whoops.
You have 2 hours
and 45 minutes.
- On your marks...
- Get set...
bake!
We're making a
gateaux st. Honoré,
Which I've never made.
I think I know what it's
supposed to look like,
Which helps, for sure.
You've won, what,
four technicals, right?
- Don't count.
- Okay, alright, alright.
If you count,
you lose focus, don't count.
- Don't count.
- Yeah.
Bruno, you've
chosen a st. Honoré.
It's such a
beautiful dessert,
But it's technical, upon
technical, upon technical.
Absolutely, and
what you have here,
Is there is a
layer of rough puff.
Oh, you can hear the
sound of the knife
Coming through the pastry.
And, we need to see that
Beautiful layering
and flakiness.
Ah, it's so delicious.
Then, there is two rings
of choux pastry.
It's like a halo holding all
that pastry cream inside.
And then, the crown of choux
pastry has to be piped with
A lot of consistency to
get that beautiful shape.
And a craquelin
on top of it.
That bring extra texture and
taste to the choux pastry.
And that chiboust just
looks like a cloud
Floating on top of
the whole dessert.
Chiboust is such a
technical cream to make.
If you don't fold it properly,
it's gonna be runny,
You won't have that beautiful
clean design on the top.
This is definitely the most
difficult technical challenge
We had so far, but this
is also the most delicious.
There's a lot of
instructions on this.
- Uh-huh, loads.
- Wowie!
Okay, and what are
you doing right now?
Right now, I'm making
the rough puff pastry.
To get
perfect rough puff,
The bakers will need to keep
on top of a precise regime
Of folding and chilling
the dough...
Roll out, fold.
...While also
juggling multiple other
Technical components.
A lot of work today.
I'm like kind of nervous.
It's time to make choux
pastry with no instructions.
Make choux pastry.
By magic.
I've made it before,
but it's been a really,
Really long time, so...
You know it's ready
based on the consistency.
I think you're supposed to
be able to make an 8 with it,
Or is that for macarons?
I'm looking for it to
fall like a kind of ribbon,
And to be shiny.
It should fall in the
shape of a "v".
It looks good.
What's the next step
on this chiboust
Or whatever it's called?
Gateaux st. Honoré.
I'm gonna top these
with my craquelin,
Which I'm gonna grab.
- Okay.
Craquelin is a sweet,
Crunchy topping that will
melt onto the top of
The choux as it bakes.
Please puff.
Bakers, you are halfway
through your bake, halfway.
Tell me, what do
I need to do now?
This is my puff pastry,
which is kind of the base layer.
So, I have to get it
into a 10-by-10 square.
Work as fast as
humanly possible,
And hope for the best.
That's how you do it.
They're so tiny.
Yeah, oh, my god,
they puffed.
I think they
turned out fine.
And I don't know
what to do anymore.
"Pipe a border of choux to
within 1/4 inch of the edge."
"Pipe another circle
about 4 inches wide."
Before baking,
the puff pastry base is
Completed with two
piped rings of choux.
In you go.
I'm just kind of going
with my gut right now.
I feel very
stressed out right now.
Bakers, 30 minutes left.
What else do we
have left to do, raufikat?
Cream, the chiboust cream.
Your guess is as good as mine
as to what a chiboust cream is.
I've never made chiboust,
but it looks like
It's pastry cream
set with gelatin,
And combined with
an italian meringue.
Stir in the gelatin.
It's my second time
using gelatin sheets.
I don't want to have
another gelatin mishap.
How are you feeling
so far with this bake, overall?
I need to definitely
keep up the pace.
Almost done.
I hope things just
continue to go well.
Bakers, you have
20 minutes left.
I think it looks okay.
I feel like it should be
done in like 3 minutes.
It's darker in spots
than I was hoping for.
I don't know.
How long does
this need to cool?
I don't know, maybe...
10 minutes, or 15.
That doesn't
leave a lot of time.
It doesn't, it doesn't.
Oh.
Two minutes, bakers.
I'm not having fun.
It's gonna be a
photo finish.
"Pipe remaining chiboust
in a beautiful pattern
In the centre of the cake."
My chiboust is a
little liquid-y.
It's not holding its shape.
So cool.
Time's up!
Please bring your final
technicals to the gingham altar.
kyla and bruno
will now judge
The gateaux st. Honoré.
Hello, bakers.
Let's start with
our first baker.
We've got nice
even choux paste,
Beautiful craquelin.
The shine on the
cream is beautiful.
We can see the nice
edges on the piping there.
The puff pastry
looks a bit dense,
Like it hasn't
developed in the baking.
The taste is nice, it's
definitely rich and buttery.
Just small details to
make it almost perfect.
Moving to our second baker.
Definitely some challenge with
the size of the choux pastry.
And, what we were looking
for was the beautiful piping.
Okay, it's very soft.
We definitely have
raw dough along here.
It just didn't get the baking
in there to create the lift.
And the chiboust, itself,
is quite waxy and heavy.
But the choux pastry
are filled properly.
The croquant has a
nice crunch, good texture.
Right, moving to our
third and final baker.
And you can actually see
the leaves of the
Rough puff emerging here.
So, this is what
we're looking for.
However, the chiboust is
lacking the nice shape and body.
Unfortunately, it looks like
the rough puff is undercooked.
But beautiful colouration
on the choux pastry.
Beautiful,
absolutely beautiful.
This is exactly textbook
what we're looking for.
Bruno and kyla
will now rank the
Gateaux st. Honoré
from bottom to top.
In third place, whose
is this st. Honoré?
- Sorry.
- Tanner.
Some issues with the
technical elements.
So, in second place,
whose is this?
Raufikat, you have a
beautiful technique.
Just a couple of the
elements were underdone.
And, in first place...
Mahathi, congratulations.
A little work on
the rough puff,
And that will be a
great st. Honoré.
Thank you.
I got first on
the technical,
Which is like awesome
because I feel like
It's given me a little bit
more momentum going
Into the showstopper.
Not the way I wanted to
end my run of technicals,
But no one is so far ahead
that they are going into the
Showstopper with
any big advantage.
I need to...
Do my absolute best,
you know,
For the showstopper.
And if it's
Good enough to be rewarded
with the cake plate,
That would be amazing.
So, it is day
two of the finale.
So exciting, I mean,
Yesterday was such
a roller coaster.
Both raufikat and mahathi
struggled with their ice cream,
But both did
well in the technical.
And then, tanner, he did so
well in his first challenge.
That goat cheese
ice cream was delicious,
But tanner's technical was
really the weakest of the 3.
So, once again, it comes
down to the showstopper?
It's anyone's
game at this stage.
Good morning, bakers,
and welcome to
The showstopper of
all showstoppers.
This bake could be the one
that determines
Which one of you is
crowned the victor.
Bruno and kyla would
like you to create
The ultimate treat trolley.
An old timey cart
loaded with the
Desserts and pastries
of your dreams.
Your trolley should
include one picturesque pie,
6 mini cakes,
6 viennoiserie pastries,
And 8 elegant cookies.
All of which must be
decorated to the nines.
That's 21
individual goodies,
For those counting at home.
Bakers, you have
4 and a half hours.
- On your marks...
- Get set...
and for
the final time...
aw... Bake.
Final bake in the tent.
Crazy, I can't believe
it's almost over.
I'm glad to have it underway
and just get into it, you know?
For the showstopper,
We're not just
testing their skills.
We're testing their stamina.
To get 21 dessert
elements done in
4 and a half hours is a
herculean endeavour.
There's so much
that could go wrong.
Did you hear all the
stuff we had to make?
From a pie, to cookies,
to viennoiserie, to cakes.
I want the bakers to give me
the kind of showstopper that
When I go to bed at night,
I have sweet dreams about it.
And whoever
masters that challenge,
Really deserves the title
of canada's best baker.
I don't think there will be
a moment where I'm not
Doing at least two things,
potentially up to 4,
At the same time.
I have my jam for
the macarons going.
I also have the filling
for my pie reducing.
Then I'm making the
dough for the viennoiserie.
First leg in the
bakers' showstopper marathon
Is preparing the laminated
dough for the viennoiserie,
A style of flaky breakfast
pastry originating in vienna
That includes
croissants and danishes.
The dough needs as much
time to chill and rest
As possible because it
is a yeasted dough.
So, you want it to rise.
I'm going to leave
it to cool for a bit.
- Hi.
- Good morning, tanner.
Good morning.
You're not giving us
any clues.
What are you baking for us?
So, for some reason
in this competition,
I have not, like, shown you
My other main love in life,
which is music.
So, today I'm fully
combining my two loves.
Tanner's treat trolley
will be filled with a
Blackberry opera cakes,
Viennese whirls,
a mixed berry pie,
And blueberry
balsamic danishes.
You've been travelling a
lot with your partner, michael.
How does it feel to be in
the finals and doing something,
You know,
for yourself?
You, know we
travelled around for him,
And that's why michael has
been so supportive because
He knows I've
had to make some,
You know,
professional sacrifices.
And this is
both of our dream.
He's the one that
introduced me to the show,
And that kickstarted
my love of baking.
- Here you go.
- This looks fantastic.
Thank you.
I've seen tanner have a
renewed focus in his life.
In preparing for
the show, it was 12,
14-hour days in the kitchen.
Having watched how he
approached his first passion,
Music, tanner's
family isn't surprised by
How quickly he's
taken to baking.
Everything tanner does,
he does with full force.
He hasn't been
baking very long,
But he gets into it and he
gives it everything he's got.
It's just amazing for
tanner to be in the top 3.
I'll be extremely proud
of him, whatever happens,
Because I think he's...
I think he's really
poured his heart into it.
This is like my holy grail.
Every 10 minutes is completely
plotted out by bake.
If I stick to that,
then I got it.
It's all doable stuff.
It's just...
Not a lot of time
to do all of it.
Right now, I'm working on the
sponge for my mini cakes.
What step are
we on right now?
For the mini cakes,
I'm making mini battenbergs.
And is this something you
practiced a whole bunch?
- Yes, I did practice.
- Yes?
Battenberg cakes
with a checkerboard
Rose and lemon will be joined
by raspberry macarons,
Almond jésuite pastries,
And a strawberry mousse pie
Atop raufikat's pink and
gold treat trolley.
I had a very large
nigerian wedding.
It would have
been impossible to
Serve desserts at the wedding.
But the colour scheme
was pink and gold,
And I thought these are like
the desserts I'd have liked
To serve 'cause they
all have that colour.
- Who wants cupcakes?
- Me.
- Me!
- Yay!
What makes her so special
and so unique is that
She puts her love in
what she does.
Even when she's
missing home,
And she's homesick.
The next thing
she wants to do,
She wants to
get up and bake.
Raufikat's love
for baking started
While she was growing
up in nigeria.
She got into baking
from quite a young age.
And I just believed that
she would go places with it.
I'm very, very proud of her.
I've always been
very, very proud of her.
I love her from the
bottom of my heart.
I love her endlessly.
I'm very, very,
very proud of her.
Okay.
I have to get a move on.
This is pie dough.
Lots and lots of butter.
This is
the top of my pie.
I was coming in here with
the intention of asking you,
Where in the world
you're taking us,
And you're literally
taking us around the world.
I'm taking you
everywhere today!
Mahathi's treat trolley
will transport the judges
To the philippines
for ube and coconut pie,
Morocco for orange
blossom madeleines,
New zealand for kiwi
and lime danishes,
And a final stop in croatia
for poppy seed cakes
Filled with apple and walnut.
What do you think your
parents are thinking
About you in the finals?
I think they're just
as surprised and
Astonished as I am.
I really like the taste.
Thank you.
Whenever mahathi
does something,
She does it with
utmost concentration.
She doesn't give up easily.
One day she just
came and told me that,
"I'm going to Spain and
learning scuba diving."
If she has decided,
She's not going to take
no for an answer.
Mahathi's parents have
watched her apply
That same relentless
passion to baking.
So, we are very happy
that she's in the finals.
It's an unbelievable journey.
We are so, so, so,
so proud of her.
I can't believe it.
Even being on track,
I don't feel
Like I'm on time.
You know what I mean?
Like, there's just
so much going on.
Bakers, we are
halfway through the bake,
Which means...
We are half to go.
Genius.
I'm rolling out the...
The jésuite pastry.
It is a lot of folds.
Well, that's what you want
for this kind of pastry.
I'm proud of that catch.
And then this will
go in the freezer.
What's giving you like the
most stress so far, right now?
- Time, just time... Yeah.
- The time management?
Do you want another hour and a
half or something like that?
Don't, don't offer me
things you can't deliver on.
Right now, I am making my
batter for my madeleines.
This is the macaron.
I'm just checking to see that
it's falling off in a ribbon.
These are my
viennese whirls.
Traditionally, they're just
done in a circle.
I'm going for more of
a scroll shape to
Make it a little
more interesting.
It has to be
done now, like...
I'm going in!
I think I have to...
Have to get a move on.
This is my pie filling.
What are you
doing now, mahathi?
Right now, I'm mixing
the ube into like
The coconut milk mixture.
- It's so pretty.
- Isn't it so pretty?
It matches my shoes.
Oh, my god.
I love it.
Sheet music.
There we go.
15 minutes.
Trust the plan.
Everything will be okay.
Bakers, this time we've
got the treat for you...
And it's one hour left.
Your treat is that
time is slipping away.
My pie's almost done.
After that, I need to
bake my viennoiserie...
And, put those together.
It's good that I have an
hour because I need it.
Oh, my god, I'm gonna cry.
These are gonna be
little sailboats.
I need more time.
Today is a gong show.
There's just so
much going on,
And just there's no time.
Work, please.
Please work, please work.
While the bakers'
test of stamina continues
In the tent, some old friends
have gathered in the garden
To show their support.
It actually feels
really good to be back.
It's a lot less stressful
being back today than...
The first day I came.
I would give
everything that I own
To bake again in the tent.
I still have hopes
that perhaps I could win,
But I think that's
just a fantasy of mine.
These are three
pretty stellar bakers.
If I had to guess,
I might say tanner.
I think his flavours
are really bright...
And, he's really precise.
I would
say raufikat.
She has just
been such a calm,
Confident, steady baker.
And, honestly,
She is one of the kindest
humans on the earth
So, I really hope it's her.
I am
rooting for my girl,
Mahathi, because of her
creativity and just so much...
Drive and talent!
I think they're
the best of the best and...
Yeah, bruno and kyla are
gonna have a tough time
Deciding who wins right now.
Bakers, 30 minutes left.
You guys are
stressing us out.
This is the battenberg cake.
We are making
little hot air balloons.
Oh, nice, is there
enough time, do you feel?
No.
I made sure I'm
sieving it because
During the bakewell tart,
I didn't sieve my jam.
I burnt my viennoiserie.
It's very, very tight.
Good thing I got a backup.
Okay.
I'm working on the
filling for my macaron.
These are gonna be
little posters that are
Gonna go on my cakes.
come on!
It came too soft.
I don't believe this.
Bakers, you have
15 minutes left.
Oh, my god.
I'm assembling my cake.
Hopefully, I have time.
One minute left, bakers!
Your final minute.
Time's up! Hoo!
- You did it!
- What?!
Yay!
Woo!
We're done, it's over.
It's all over.
It makes me really sad.
Oh, my god.
There are a
couple things that...
Didn't go to plan.
But, I'm really
proud of myself.
Good job.
We're done!
I'm insanely
relieved to be done,
'cause that was intense.
Now it's just waiting to
see what the judges think.
And guests are eagerly
awaiting the results.
But first, bruno and
kyla must judge
The bakers' creations
one final time.
Mahathi, please roll your
treat trolley up to the front.
It's amazing how well
you've tied your theme
Into all the elements.
And I love the paintings
on your luggage tags.
It's so mahathi to have
your own hand painted work.
So, let's start
with your madeleine.
It's so unique that you chose
a hot air balloon concept,
And you're certainly
getting that shape.
So, definitely
good orange flavour,
But I just find
them a bit dry.
Okay.
And your cake.
Cuts very well.
That's a very tasty filling.
The apples and the walnuts
are perfect together.
It's sweet, but a little
acidic so it's a
Beautiful contrast,
very bright in flavour.
Thank you so much.
And we have a beautiful
ube and coconut pie.
The colour is stunning,
and you did a great job
Of building the world.
Your pastry has got nice
flake to it, buttery, rich.
And our final piece here,
our viennoiserie.
You can see on the
bottom it's quite dark.
Yeah.
And inside, we can see
those beautiful layers.
So beautiful, it's a shame that
it's overcooked on the bottom.
But the star of the
viennoiserie is the custard,
And the combination of kiwi
brings a lot of freshness to it.
Thank you.
This is everything that you
see in the windows of the
Best bakeries and pastry
shops in london right now.
Let's try the
battenberg cake.
Marzipan is rolled very thin.
It's tight to the cake,
itself.
The cake are
baked to perfection.
It has a
beautiful bounce back.
And, the jam really
brings a lot of brightness.
And your use of
rose water is perfect.
I think that any one of
your wedding guests
Would have been delighted.
Now let's try your pie.
Strawberry and
ginger mousse.
The colour is perfect.
Your crust is very
crunchy under the knife.
Baked to perfection.
Very technically sound
mousse.
It has a great aeration.
- And it's very tasty as well.
- Thank you.
Now let's try the classic
jésuite viennoiserie.
Your dough didn't have
time to rise properly.
You have some layers that
are a bit drier and more dense.
Because you have an
almond filling inside,
It kind of saves you.
- Okay.
And finally, your macarons.
Looks-wise, again,
very professional.
Smooth topping,
there is no cracking.
And the shine on your
filling is just outstanding.
They are moist, very soft,
And the jam really
brings that tartness.
- Lovely work.
- Thank you.
Thank you very much.
Tanner, you've brought your
love of music in baking form.
It's such a great approach.
So, let's try
the opera cake.
The colours of the
layers look amazing,
And they're so even.
Great chocolate flavour.
But, I don't think
blackberry was the
Right berry to pick.
- You barely notice it.
- Okay.
Okay, so, now we
have the viennese whirls.
It's really well piped.
Clean snap.
It just melts in your mouth.
That's an amazing
viennese cookie.
Thank you so much,
thank you.
Let's try
the viennoiserie.
The detailed
work on this is perfect.
I would have liked to
have seen more layers.
- It's a bit doughy.
- Okay.
The star here
is your filling,
Both the vanilla custard
and the berry compote.
- Thank you.
- And finally...
- Your mixed berry pie.
- Your lines are perfect here.
Yeah, it does
create a 3d effect.
That pie has one job to do,
Is to make you happy and
it does it perfectly.
It's strong,
it's flavourful,
It's lush, rich.
- It is heaven on a plate.
- Thank you so much.
Well, that was a
showstopper for the ages.
Three bakers had to
make 21 different treats.
That in and of
itself is quite a feat.
Can you walk us through
some of the highlights of
All the bakers' treat trolleys?
I could eat tanner's mixed
berry pie all day long.
It was so delicious.
And mahathi, the filling
on the suitcase cake
Was lovely, beautiful
sweetness, very moist.
And then you have
raufikat - the mousse,
The texture, the aeration,
and the flavour was stunning.
All of canada wants to know,
who is this year's winner?
Listen, our bakers have a
lot of high points this week,
Which makes it a bit more
difficult for us to judge.
But one thing is certain,
All 3 of these bakers
are so talented.
- What?!
- Oh, my god.
- Woo!
- Ow!
Tanner,
raufikat, and mahathi,
Please join us at the front.
Thank you.
What incredible bakers
the three of you are.
Normally we'd have your
friends and family here to
Help you celebrate,
but unfortunately,
We had to do things a little
bit differently this year.
It has been an honour
and a pleasure
To get to know the three of you,
And to witness
your extraordinary talents.
You are all champions
in our eyes.
But, there can only
be one winner and,
Bruno and kyla have made that
incredibly difficult decision.
I am delighted
to announce...
That the winner of the great
canadian baking show is...
Raufikat.
Raufikat came week
after week and brought us
So much style and grace,
beautiful classical recipes.
We're so proud
she's the winner.
- Thank you so much.
- Very well deserved.
Thank you,
thank you so much.
Thank you.
Raufikat had a fabulous
journey through
The entire competition,
but today,
She really made such an impact.
Oh, my god.
Bravo, raufikat.
You did it!
This journey
has been amazing.
The experience of being
in the tent has been
A once-in-a-lifetime
experience.
I have a new baker family.
I love you guys so much.
Thank you so much,
thank you.
I don't feel like I
lost anything today.
I have gained so much
from this experience.
- For you.
- Oh, thank you.
Thank you!
And honestly, it really does
feel like the right person won.
Raufikat totally
deserved that win.
She's such a
phenomenal baker,
So talented,
Never delivers anything
less than perfection.
- Hello?
- Hello...
Yeah?
- You won it?
- I won!
- You won it?
- I won! I swear, I won!
- Fadilah, your mommy won!
- Ah!
What?!
Yes!
- Chest am, chest am!
- Chest am! Yes! We chest am!
- We chest am!
- Woo!
Oh!
I won.