The Great Canadian Baking Show (2017–…): Season 5, Episode 1 - Cake Week - full transcript

Hey, canada. It's that
magical time of year

Where 10 amateur
bakers from across the

Great white north
get their spatulas and

Battle it out in the
great white tent.

Eggs will crack,
dough will roll,

And puns will be made.

It's gonna be sp-egg-cake-ular.

- We'll work on the puns.
- Yeah, we will.

- Are you ready?
- I'm ready.

- Are the bakers ready?
- Yeah, they're ready.

Welcome to the great
canadian baking show!



I'm here, I have arrived.

It's the tent!

It's magical, it's amazing.

Happy.

Look at this!

The tent is meters away
from me and,

It's staring me down.

Even though it has no eyes.
Like, it's just...

I've applied 4 times
out of 5 seasons.

I have trouble taking
no for an answer.

10 new bakers
have been chosen.

When I got that call, I think I
was shaking from head to toe.

It still hasn't really hit me
that I'm one of the bakers, yet.

I'm hoping that the reason
that I'm chosen is not



Because I'm gonna be
like the first one out.

They're ready to test
themselves in the tent.

I have not seriously had my
baking critiqued before 'cause

People are just too nice
on the east coast.

I'm gonna ask the baking gods
for their blessing,

And I'm just gonna go with it.

I cannot wait to hear,
“ready, set, bake”.

Over the next 8 weeks...

It's not stupid if it works.

They'll face 24
brand-new challenges.

Oh, this is so cool!

I am speechless!

This looks like the cover
of a magazine.

I don't know if it
was your intention.

Mhm.

They will overcome obstacles.

Woo, ah! I think I went
over the maximum fill line.

They'll pick each other up.

I can't do anything about it.

It'll taste okay.

You are amazing,
believe in yourself.

And cheer each other on.

Until one baker...

Baking is my jam.

Wins it all.

What is happening?

I created a monster.
Look at it, wee!

we've returned to the
canadian film centre and

The ep taylor estate,
where over the next 2 days,

Our 10 newest bakers
will face 3 challenges.

Good morning, bakers,

And welcome to the great
canadian baking show.

The sweetest place on earth.
I'm ann pornel.

And I'm alan shane-lewis.

Let's welcome back
your judges,

Bruno feldeisen
and kyla kennaley.

- Hi!
- Hello.

Bakers, for your first
signature challenge,

You'll be putting a twist on
- The pound cake.

You will take this humble
cake to the next level by

Adding your own signature
flavours and decorations.

You have 2 hours on the clock.

- On your marks...
- Get set...

And for the first time
this season...

bake!

- Woo!
- Good luck, guys!

I'm really nervous.

Maybe an 11 out of 10 is how
nervous I am right now.

Kunal, how does it feel to be
in the tent right now?

I can't believe it's happening.

It feels like I'm in another
world right now.

I know.

I am so excited to have
10 new bakers in the tent.

If people thought last year,
we were hard on our judging,

This year, kyla and I,
we're gonna bring it up a notch.

I mean, not a notch like this.
A notch like that.

Make a cake that does not fall
apart and does not burn.

That's the dream.

We have chosen a
pound cake because

It's a little bit of back
to the classics.

And we really want the bakers
to be very bold and creative,

And give us lots of interesting
flavour combinations.

Do a bit of a scrape-y scrape.

Nervous talking!

They're the hugest carrots
I've ever seen.

Look at this thing.
Size of my head!

This is nuts.

I feel like I've just forgotten
how to zest a lime.

A man of many hobbies,
small business owner, steve,

Likes to keep himself and his
family grounded...

Get out and then we'll do a
triangle from that.

...Through meditation and yoga.

His chai and chocolate
pound cake will be

Surrounded by lime
sugar cookies,

A mango curd,
and candy melt butterflies.

Do you think 2 hours,
it's enough,

For your ambitious project?

No, not at all.

Well, I just got really
nervous for you on time,

So I think we need to
leave him alone and

Let him do his work.

You got this, steve.

Pound cake gets its name
because, traditionally,

It included one pound each of
butter, flour, eggs, and sugar.

What do I need to do next?

Sugar, sugar.

Each baker can put their own
spin on this classic recipe.

A moist, rich texture.

- Hi, vincent.
- Hi, how are ya?

- Good, how are you?
- I'm okay.

Did you stay true to the
traditional recipe?

You did put butter inside, no?

- No.
- No?

Oh, vincent!

What did you substitute
butter with?

- Buttermilk.
- Oh, okay.

Vincent's buttermilk and
thyme pound cake

Will be topped
by candied lemons

And an elegant lemon glaze.

When he's not baking,
graphic designer, vincent,

Loves nothing more than to get
outside with his partner and

Their two dogs.

Good girl!

My partner, phil,
he loves this cake,

So I wanted to make it for him.

It's gonna be great.

Did I put sugar in it?

That's why it's not creaming!

Already that's a
million times better.

A lifelong prince
edward island-er,

Paralegal, amanda,
hopes to inspire the

Same provincial pride
in her children.

Do you see where noah's
grandmother lives?

Her double decker marble
pound cake will feature

A sugar bowl topper and
truffle acorns.

We have an oak tree in our yard
with all the little acorns.

And the kids do
crafts with them.

So, you're bringing a little
bit of home into the tent today?

- Absolutely.
- That's amazing.

Chaos, everything,
it's all here.

Some of the bakers
are adding beauty

Inside their cakes as well.

I'm making the rhubarb swirl
in my pound cake.

Oh, gosh.

We have some burn-age.

Aimee is hoping to burn
bright for the judges with

Her rhubarb and earl
grey pound cake

Topped with curled
rhubarb ribbons.

Raised in ottawa,
university student, aimee,

Is an avid runner.

We better pick up the pace
if you want to

Work off all the desserts.

Who inherited her love of
baking from her mom and grandma.

And you did a lot of practice?

I did this one,
I think, 6 times.

I feel bad for my family.

It was one of my friend's
birthdays and I said,

“you're getting pound cake”.

I just put some peach-coloured
food colouring

To make it look
like grapefruit.

It's a grapefruit and
blackberry cake and,

My sisters love it.

So, I might as well make it
for the first thing.

An artist at heart, marian's
design background inspires

Playful and elegant bakes
for her large family.

Hey, look what I made
for you guys!

- Oh!
- Mm!

Her vibrant grapefruit and
blackberry pound cake

Will showcase a river
of jam at its centre.

This is your jam that
you make yourself?

Oh, yeah, that's just
a jam, yeah.

“Oh, yeah, I make it myself”.

Hugs and kisses.

Bake well, baby, bake well.

Total around 65 minutes.

It's a big cake!

Alrighty.

Oh, oh!

I totally forgot about
the topping so,

It had to come out and now
it's going back in.

So, it's fine, it's fine.
Everything's fine.

Health and science grad,
stephen,

Has spent his whole life
surrounded by food,

Helping out at his parents'
restaurant in regina.

Enjoy.

His sesame and caramel brittle
will provide the perfect crunch

For his pound cake,

Flavoured with extract from the
southeast asian pandan plant.

It's very aromatic,
take a little sniff.

- Ah, ah.
- Yes, yes.

It has a warm smell,
doesn't it?

This is exciting me right now,
stephen.

Hey, ann, pound it.

Bakers, one hour left!

Ah!

The cake is in the oven,
I'm making the glaze.

Lots of stuff to do, no breaks.

Each baker will
finish their pound cake

With a unique
glaze or icing.

I am making maple boiled icing.
It's very east coast.

Basically, just a meringue.

Is that something
you do a lot?

It's something I've done before.

Dartmouth native, dougal,
is a self-professed baking nerd

Who rarely misses a
chance for study...

Okay, going in...

Or, experimentation
in the kitchen.

Today, he's tackling a maple
cinnamon pecan pound cake,

Topped with his boiled icing
and another crunchy confection.

And, this is going to be a
sponge toffee for

The top of my pound cake.
We'll see how it turns out.

It's hot.

This is for decoration.

It'll be like a golden
rice paper seal

That'll be on the side.
Nobody needs fingers, right?

Now an orthodontic specialist
in toronto,

Alina grew up in romania, where
she was a chess champion.

Checkmate.

Her strategy today is to
impress the judges

With her dramatic
decorations,

And a pineapple, coconut,
and carrot pound cake.

Honestly, just put this giant
carrot on top of that cake

And be like...
- That's it.

- What do you want?
- Enjoy.

I'm just grabbing things and
pouring caramel over them.

Oh, look at that,
isn't that pretty?

Don't you burn on me.

I am working on my mango curd.

It is dotting the
actual cake, itself.

Those look so cool.

- Oh, thank you, thank you.
- It's like little ribbons.

- What is that?
- It's buttercream.

- What's the middle?
- It's all buttercream.

It's just a big
buttercream ball.

A choreographer and ballet
dancer from montreal...

Good, we'll do a little plie.

...Kunal is hoping to make
a dramatic debut,

By placing his life-size
buttercream decorations

Atop a blueberry, lemon cream
cheese pound cake.

You look very relaxed
and no concerns?

On the inside, I'm going crazy.

But on the outside, you'll see
like calm kunal all the time.

Okay.

We're going pink.

I am making a
chinese puff pastry.

It's gonna be the decoration.
If I do it right,

It's gonna look like some
really nice lotus flowers.

From richmond, bc, caron
loves the great outdoors,

Her dog, and unwinding
in front of the piano.

Her lemon tea pound cake will
feature a vibrant blue glaze,

To offset her pink
puff pastry lotuses.

I am deep frying
these lotus pastries.

We made 10 and hope for 5.
So, we got it.

Just hoping that it's cooked.

When you're watching the show,
there's this thing that happens

Where they open the oven and
you're yelling at them,

You're like,
“don't open the oven!

That cools everything down.”

All I want to do is
open the oven.

I don't know.
I don't know what the trick is.

You pray?

Ah, no, not yet, just kidding.

- How are we for time, 15?
- 17.

'Cause 17's so much
better than 15.

So much better.

Whether you are ready or not,
you're coming out.

Ah!

Okay.

Uh-oh.

It doesn't look right.
So, I'm a little concerned.

The bakers must find a quick way
of cooling their cakes.

My arms are gonna be
ripped after this.

If they don't, they'll have
a mess on their hands

When it comes
time to decorate.

Everything's made of
buttercream,

So if I put it on a hot thing,
it's gonna melt.

It's gonna melt.

Bakers, you have 5 minutes left.

- Go, go, go!
- Go, team, go!

Go, ah!

We got a blob going.
We got another blob.

Is that the technical
term for these?

Yeah.

Listen to my daughter,
don't over decorate.

If I fiddle with it more,
I will mess it up.

We're doing it.

One minute left for
your pound cakes!

5, 4, 3...

2, 1!

Woo!
Yay!

Hand's up, you're done, bakers!

Everyone's is beautiful.

Ah, alright, moving along.

Now, the bakers will have their
cakes tasted by the judges

For the very first time.

Hi, marian.
You're a designer, aren't you?

- Yeah.
- Yeah, it shows.

It shows.

The grapefruit really
brings that brightness

To the pound cake.

I think the jam is a
rock star overall here.

Thank you.

Typically, I wouldn't stack a
pound cake, myself.

This gets a little distracting.

It's very pleasant, it has a
nice, chocolate-y flavour.

But the vanilla is a
bit too subtle.

Okay.

I love your choice of piping
tip, right out of the gate.

It almost looks like a
seascape, to me.

Mm, it's like tasting a cloud,
when you taste the icing.

- But this is on the drier side.
- Okay.

So, we know there was some
issue with the baking.

I may have over-mixed
the batter,

So the leavening maybe have
gotten knocked out of it.

Please, be edible.

You know, overall,
there is good flavour.

Thank you.

We know you know
what you're doing,

And we can see by your face
that you know what went wrong.

- Hello, caron.
- Hello.

You've given us
something really unique.

I want to wear the
flowers in my hair.

- They match your dress.
- Mhm!

It's definitely on
the dry side,

Spent too much time in the oven.

Aimee, it's so perfectly glazed.

And not to be outdone
by these curls.

Spectacular.

And the star, it's the rhubarb.

Thank you.

Wow!

Visually it's very appealing,
very light and elegant.

You could have used maybe
a bit more time.

It's a bit spongy.

Well, and there's
a lot of moisture. I mean,

You've got pineapple and
you've got carrots in there.

But great work on the flavours.

Thank you very much,
I appreciate it.

- Very playful.
- Very animated.

Yeah, a lot of details.
Beautiful colour pattern.

On its own, it's really good.
But with the mango...

It's finished.

A lot of work and details,
how you made that lemon.

- It looks almost real.
- Thank you.

The bottom part,
it's a bit translucent,

So it's lacking baking time.

That's too bad.

Well, stephen, it looks very
messy, but generous.

Messy, like my life.

- Oh, wow!
- Oh, my gosh!

The green is purely
from the pandan.

That's amazing.

It's so delicious and it has
all of the components of

Pound cake
we're looking for.

- Thank you.
- Yeah.

It feels surreal, having a
professional say

The flavours are really good.
I'm like, okay, like...

I'm doing something right, so...

Baking in the tent is very
different than baking at home.

That's what happens when
you bake sometimes.

Sometimes there's a
bit of a raw cake.

It's the technical challenge.

You will be given the exact
same ingredients and

The exact same recipe.

But, that recipe may have a few
teeny-weeny little holes in it.

Mhm, so you'll have to trust
your gut and your tastebuds

In order to complete it.

Now, since this challenge
is judged blind,

We kindly ask our judges
to exit the premises.

But, please do return.

- Bye!
- Bye!

Now that the judges
are out back,

We are all going to the outback.

That's right, today you will be
making lamingtons,

The widely popular, spongy,
jammy, australian cakes.

Bakers, you have
one hour and 45 minutes

To make 20 identical
lamingtons.

- On your marks...
- Get set...

Bake!

Okay, well...

We are making lamingtons.

I know what they look like,
but that's as,

Never seen one,
never made one.

A true technical for me.

Well, kyla, it looks like
you went on a long journey

To find our first
technical challenge.

Lamingtons are such a
popular treat down under.

The reveal looks beautiful.

The sponge, itself,
is light and fluffy.

And that's so
important to get

That nice height and
even texture.

The next layer is that
raspberry jam in the middle.

That will give it the tackiness
it needs to stick together.

The chocolate glaze,
if they aren't careful,

It could be really clumpy.

It's delicious.

Our australian friends
really know how to make

A delicious cake.

How's it going?

- I'm trying to not stress out.
- You are, or you're not?

I'm stressed out,
I'm trying not to.

Oh, this is not the right pan,
I feel like.

Is this the right pan?
Hello?

Is there anything
you need from me?

Can I help you in any way?

- Praise and love, baby.
- Praise and love?

- Praise and love.
- You got it!

- Thank you, man.
- Go, vincent, go, vincent, go!

- Go, vincent, go, vincent, go!
- Hey, hey!

Step one is the cake.

A fluffy, airy sponge is
essential to achieving the

Proper size and shape
for the lamingtons.

Fold in the flour.

Careful not to deflate.

Is it right?
We don't know!

Should not fold your batter
in your pan.

Not good.

Bye, air bubbles?

“until cake springs back
when lightly touched and

Edge of cake pulls
away from pan”.

So, no idea, perfect.

7 minutes, I'm gonna check.

And then I'll see if
it springs back.

Next up, a perfectly set
raspberry jam.

Have you made jam before?

Um, no?

Yes, say yes.

- Oh, sorry. Yes!
- Huge jam person.

That's me.

How do I mash it?
I'm gonna use a knife.

It's not the most elegant but,
it's not stupid if it works.

It says 6 minutes, but it's
been way more than 6 minutes.

I'm just gonna keep cooking it
'cause it doesn't seem jammy.

This is going better.
This looks more like,

You know,
the jam I've seen.

The line that is
catching my eye is,

“make a partially strained
raspberry jam”.

That could mean anything.

I'm straining it and then
putting some goop back in.

It, it feels wrong.

Hopefully that jams itself
up a little as it cools.

Bakers, you have one hour left.

You're ready.

Hey, you might have been ready
a couple minutes ago,

You son of a gun.

It feels spongy.

I think that's what they're
supposed to be like, but...

It's not bad,
maybe slightly overdone.

I am making chocolate glaze.

A perfect chocolate glaze is...

Not gritty, smooth?
Not lumpy.

I've made glaze before,
I just...

I don't know if it's
exactly this recipe.

How much is missing
from the recipe?

There's some missing.
Not like an incredible amount.

Okay, so you feel confident
that you can fill in the blanks?

- That is not what I said.
- Okay!

So runny!

While their
chocolate cools,

A little more won't hurt.

And hopefully,
that's the right amount.

You can never have
too much jam, I think.

Have to cut them,
as they slide everywhere.

See if they'll kind of
half stay in place.

Next, the bakers will have
to use their math skills

To create 20
identical cakes.

20 just seems like
a lot of squares.

Oh, my god, I messed up.

I miscalculated, of course,
because I am not good at math.

I'm 6 short.

So, we're gonna make it work
out of little scraps.

Did you know australia is a
continent and a country?

20 minutes left!

So, I'm gonna be
taking a square.

Chocolate, coconut, pan.

That's the plan.

They're a bit of a, I'd say hot
mess, but everything's cold.

So, it's a bit of a
cold mess right now.

That might be bad news bear—

Oh, my god!

Okay...

each cake should also
have an even layer of coconut.

It's not pretty, is it?

Is your bottom coated as well?

Is my bottom coated?

- Yeah.
- Yes, it's coated.

I think the coconut covers a lot
of the issues so, it's perfect.

Bakers, you have 2 minutes left.

Okay...

These are taking a lot longer to
coat than I thought they would.

Oh, my god!
Perfect, that is fantastic.

This is so bad.

You know, you're at home
watching these technicals,

Being like,
“oh, I can do better”.

Mhm!

I really have to hustle.

I had to sacrifice my
cleanliness for efficiency.

10, 9...

8, 7...

6, 5...

4, 3...

2, 1!

Hands up, bakers!

One of mine just fell.

- Ah!
- Oh, my god.

And now I only have 19
to show the judges.

Bakers, please bring your
lamo's up to the gingham altar

And place them
behind your photos.

The judges are looking for
20 identical sponge cakes

With a layer of perfectly set
raspberry jam,

And a smooth outer coating of
chocolate glaze and coconut.

Let's start with the first one.

Okay.

The cake is very dense.

We were looking for something
very light and fluffy.

It has good flavour.

It's just too bad they have
different shape.

Moving to our 2nd baker.

Very inconsistent.

It's like you were putting
everything you had together

In that last piece just to
make it look like one.

The cake is a bit
gummy and dense.

Moving to the 3rd baker...

They look much more uniform,

And this is closer to a
perfect lamington.

The cake has good texture.

But the chocolate starts to
compete with the other flavours.

A little bit thinner texture,

You would have had a
really good lamington.

To our 4th baker...

We see uniform lamingtons.

The cake was well baked,
has a nice sponginess to it.

Overall, great job.

Moving to our 5th baker.

Fairly inconsistent.

It looks like we have
almost no raspberry filling.

Unfortunately, without the jam,
the dessert is lost.

Moving to our 6th baker...

Some are much more
white than the others.

Almost looks like two different
batches put together.

That's a well-constructed cake.

You're getting that little bit
of raspberry,

You're getting that chocolate.

- Very good effort here.
- Yeah.

To our 7th baker...

- Are we missing one?
- We are missing one.

A lot of inconsistency.

The cake, itself, tastes a
little bit gummy.

And, doesn't seem to have the...

The sweetness.

Moving on to our 8th baker.

They look fairly consistent.

Oh, and look at that jam
holding that cake together.

A little more attention to
detail in the chocolate.

This is a little bit clumpy.

Moving to our 9th baker...

The coconut looks great.

It's very evenly distributed.

But these are rectangles,
not squares.

The cake is overly
bubbly or aerated.

I really like the flavour of
the chocolate on this one.

And, moving to our last baker,
a true coconut lover.

It's very light.

You can see the cake just
crumble on its own.

And the raspberry
has flavour,

But there's too much and
there's a lot of seeds.

Bruno and kyla will
now rank the lamingtons

From bottom to top.

In 10th place...

Alina, unfortunately, it's very
inconsistent and under baked.

And in 9th place, whose is this?

Kunal, you were missing one,

And your cake recipe
was a bit off.

In 8th place is amanda.

Stephen is 7th,
dougal is 6th.

Marian is 5th,
caron is 4th.

And vincent takes 3rd place.

And, in 2nd place...

Aimee.

Very tidy, just the glaze
holds you back.

Well, and that gives us our
first place, steve.

Yes!

I won the technical in week one.
I mean, week one!

So, there's nowhere
to go but down.

Way to set the bar too high!

Only one challenge
remains before the judges

Decide who will be the
first star baker and

Who will leave the tent.

After yesterday, I felt a bit
defeated and disappointed.

But, there's no chance I'm
gonna go home today.

Today, I just gotta forget
about everything

That happened yesterday
and I just want to do my best.

Hello, bakers!

This is it, your very first
showstopper challenge.

Today, the judges are asking
you to bake a fault line cake.

What is a fault line cake?
Well, I'm glad you asked.

Ann?

A fault line cake is a cake
that has a decorative crack

Running through it that
gives you the illusion

That you're getting a sneak
peek of what's on the inside.

You have 3 hours and 30 minutes
to take a crack at it.

- On your marks...
- Get set...

Bake!

First showstopper.

Hopefully not my last
showstopper.

I am extremely nervous.

It's very easy to make a fault
line cake look messy.

The illusion of the fault line
cake is that it looks like

Somebody has just torn
right into the icing.

It's fine!

We are looking for a
structurally sound cake with

A stunning visual display
of a fault line.

And that is not easy to make.

I am starting with
the cake batter.

Okay, no shells for
the judges today.

What are you doing here?

I am just trying to get the
butter to soften up a bit.

- Oh, okay.
- Because it was a little cold.

I have big blow torch at home,
like, industrial.

Vincent's hoping to bring the
fire with an elegant

Engagement-themed fault line

Wrapped in a delicate white
chocolate collar and

Flavoured with
pink champagne.

Woo, it's a party, baby!

It's like a garden's worth
of carrots.

You come from a big family and,
you just make big cakes.

Big cakes are on
everyone's agenda today,

Giving the bakers a large
canvas for their

Decorative fault line.

Four layers.

Hopefully gorgeous, spongy,
fully cooked layers.

Strong coffee, why not?

And it will not taste
like coffee.

This is just gonna make it
taste extra chocolate-y.

Steve's espresso and caramel
cake will be filled with a

Sponge toffee
honeycomb fault line

And topped with a
fondant queen bee,

In honour of the
queen in his life.

My wife, she has a bumble bee
tattooed on her wrist.

And it says, “bee, b-e-e,
bee nice”.

That's so nice.

Going in!

Be good to me, babies.

How's it going?

It's amazing, I'm...

Doing so well.

Your tabletop is telling us a
whole different story.

Oh, I thought it was
avant-garde.

Fondant cherry blossoms
and cherry buttercream

Will cover marian's
chocolate sponge,

Which also features an unusual
extra ingredient...

Stout beer.

Stout gives it malty flavour.

It kind of gives the, gets the
chocolate flavour out.

Cakes are in.

I'm gonna start making
my buttercream.

It's a lot of butter.
It's good though.

Who doesn't like butter?
Butter's my favourite food.

Featuring the classic
combination of chocolate

And peanut butter,

Along with a
sprinkle-filled fault line,

Dougal's cake is
designed to celebrate

A very special someone.

So, for the last two years,
I have not been able to

Have a birthday party with
a big birthday cake.

So, I'm making what I would
want for my birthday cake.

It'll be wearing a
little party hat.

It should be, I should have
thought of that.

Delicious, delicious,
chocolate-y frosting.

The bakers will add a
pop of extra flavour with

A filling sandwiched between
their cake layers.

This hopefully will be my
salted caramel.

Add some salt, a lot of salt.

So, I took a trip to
the grand canyon.

I was just so drawn
by the red rock.

The way the sun shone so,

I want to capture that
feeling in a cake.

Gold leaf will create aimee's
majestic fault line on a

Vanilla toffee cake with
espresso buttercream

And apple filling.

Should we expect to taste the
coffee and the apple?

You should taste both, yeah.
And it's very fall-ish.

- Okay.
- Yeah.

I did make my own peanut butter.
Hopefully they like it!

You know the saying, “easy
peasy lemon squeeze-y”?

This is stress depressy
lemon zesty.

Caron's lemon curd
will sit between

Layers of matcha cake,

And will be decorated with a
shiny rock sugar fault line

And a phyllo paper plane topper.

It's supposed to look like
the blue sky when you're

Flying from
vancouver to toronto.

I had to do that trip a lot of
times for grad school.

And, whenever I saw
those mountains,

I always thought, like, “bye”.
Or, “hello”.

Ah!

Caron's not the only one using
rock sugar for their fault line.

It will be a geode thing.

I'm all about the natural
beauty of things.

Stephen's ode to geodes will be
topped with a rice paper sail,

And feature layers of
chocolate espresso sponge

And salted caramel.

Let's see if these are done.

Okay!

I'm listening for bubbling
because if there's bubbles,

It means it's still under done.

Are you baked?
Just say yes.

Oh, that's perfect.

Yes!

It's a little bit uneven,
but all sins can be covered

With buttercream, I think.

Delicate gold cracks will
create the fault line

On kunal's showstopper.

Which also features a black
sesame sponge and

Grapefruit citrus curd.

So, when you're not baking,
like, what do you do?

I work as a choreographer.
So, I make ballets.

That's amazing.

You should like bake in first
position the entire time.

I should.
You know, your ballet.

Yes, look at that changement.

Yeah, I got a little bit
of something.

Look at you go.

Bakers, do not let your cakes
fall through the cracks.

You're halfway done!

Right now, we just want to
start making some decorations.

This is going to be an isomalt
topper for the baker.

I'm sorry, I didn't realize
I had walked into

A magical fairy land
with these clouds.

Oh, my gosh, thank you.

This is maple swiss
meringue buttercream.

I'm colouring it all up so I can
somehow, whoosh, whoosh,

Whoosh a design right
onto my cake.

Her grandma's pineapple filled
carrot cake will be the canvas

For amanda's colourful
buttercream hummingbirds.

They peck on my pane
if the feeder is empty.

So, I was like, I'm gonna
put a hummingbird on it.

This is basically a tuille.

And, it's gonna go
on top of my cake.

She looks bee-y.

I'm just making little
fondant flowers.

Aha!
And there we are, a little pawn.

And these are going to go at
the very top of my cake.

On top of the chess board,
and the chess board,

Is made out of fondant,
which I made myself.

Alina is evoking her childhood
with a chess themed fault line

Featuring romanian sour cherries

Between layers of
vanilla sour cream cake.

So, growing up, I played
chess competitively

Since I was about
4 years old.

Back then, in my age group,
I was a champion.

So, I wanted to just translate
this into the bake, itself.

I'm gonna take off,
but later on, I will check...

Mate back— that's horrible,
that was a horrible pun.

I have to put the
cakes together.

But I'm scared, 'cause it's...
Taking a long time to cool.

Bakers, you have one hour to
show us your cracks.

And as I hear it out loud, I am
walking back those words.

But you actually do
have one hour left.

Oh, boy...

Oh, boy, oh, boy, oh, boy.

Steve, are you sure you
wanna do two 6 inches

With an 8-inch on top?

No, I'm not.
I think that's not a good idea.

The good thing about
a fault line is that

It's supposed to be...

Organic looking.

While others, are using icing
to create the illusion.

I'm working on my
fault line right now.

So, I'm using corrugated
cardboard...

And piping some
buttercream on it and then

Sticking it on the cake.
So, hopefully, it works.

Oh, my god.

The cake cracked.
It flopped over.

I think it was too warm inside.

Marian, you're good, buddy.

- You're incredible.
- Thank you.

- You got this.
- Okay.

This is my sponge toffee
for my fault line.

Bakers, you have 5 minutes left.

Everything becomes
difficult at the end!

Come on!

My biggest worry right now
is it falling.

That's always the
worry with this cake.

I'm gonna make it the
most beautiful I can

Under the circumstances.

Just doing my best.

Bakers, you have
30 seconds left.

Man, where the heck
did the time go?

Time's up!

Great job, bakers.
Hands off them fault line cakes!

Whoo!

It'll taste okay.
It's okay. It'll be okay.

Bruno and kyla
will now taste

The bakers'
fault line cakes.

Steve, please bring your
showstopper up to the front.

- Bee careful.
- Oh... Alan.

This is just the bee's knees,
steve.

It's so whimsical.

And, as a fault line
cake concept,

You've taken it to a
completely different level.

Well, there we go.
I love the contrasting colours.

It's good combination.

The toffee makes everything
work together.

- Thank you so much.
- Thank you, steve.

- Thank you, steve.
- Thank you.

Vincent, I love this
white chocolate collar.

It's a very professional
looking cake.

Thank you.

So, it cuts very easily,
and it's very pink inside.

No question about that
rose champagne.

It's missing the acidic part
that gives the cake flavour.

Oh, okay.

'Cause the cake,
itself, is gorgeous.

Just missing that little oomph.

- Thank you.
- Thank you.

Caron, I love the depth
you've created.

And I think that if you cleaned
up some of your edges,

We would be able to focus a
little more on the story.

But, look at that cake.

I love the combination of
lemon curd and matcha.

- It's very pleasant.
- Thank you so much.

Dougal, the piping on the top,
it's clean and nice.

But the fault line is not
defined enough.

It's a little sticky,
just a little.

Yeah.

We can see that your
cake has toppled.

I mistook the challenge.

I thought you wanted
a real fault line.

Oh! That's, okay,
very literal. This is it.

So, what we can see there,
is we've got that

Chocolate stout I'm very
excited to taste.

That cake is... Beautiful.

It's rich, but it just
melts in your mouth.

In a blind tasting, that will
be a number one, for sure.

Thank you.

This is the kind of attention
to detail I'm always asking for.

It's such clean lines,
and that's such an

Important quality in
a fault line cake.

It felt very smooth and
it cut very firm,

But it looks to me like we've
got some not fully cooked cake.

It's a shame.

The parts that are baked
properly are quite nice.

Stephen, this geode fault line
that you've created,

It's got really nice depth
and you've got great height.

Thank you.

Oh, I love how the toffee bits
are just peeking out.

Be careful.
It's a bit salty.

Even the buttercream
feels salty.

Okay.

That's a dramatic
showstopper, amanda.

I love this sort of oil
painting technique.

You got a very
consistent layering.

You know how to make
a good carrot cake.

It's the kind of cake you
would have for

Breakfast, lunch,
and dinner.

Thank you!

Kunal, it is not what you
wanted to present?

- Definitely not.
- It's not finished.

I definitely had a
bit of an issue.

We can see the intention,

But we don't have a lot to
actually just judge—

- I understand.
- ...On character, alone...

...Of the outside.

The cake is very good.
Good texture.

You know, it's rich without
being overly... Rich.

Thank you so much.

You know how to create the
magic with the flavours.

Thank you.

You need to create the
magic with the look now.

Definitely noted.

Aimee, you really captured the
spirit of the grand canyon.

It's like the earth cracked
open with your fault line.

Hm!

Yeah, the coffee-apple,
it's fairly unusual.

And, but it does work.

It's rich tasting without
being that heavy feeling.

- It's very good.
- Thank you so much!

So, we've got a brand-new
season with 10 new bakers,

And there's already so much
to be impressed by.

The way that these bakers
came forward and

Showed us who they are,
it's just fabulous.

We do have 10 very
talented bakers.

Aimee, in the design,
the flavour, she nailed it.

And then, steve, that was
perfect, in my opinion.

Yes, and vincent struggled
in his first challenge,

But he's really bounced back.
I was very impressed.

Unfortunately, someone does
have to leave us.

Who is in danger this week?

Kunal and marian had definitely
a lot of challenge today.

But they were both
very delicious.

And in the opposite sense,

We have alina who gave us
beautiful designs,

But under baked cake inside.

So, basically,
what you're saying is,

We're gonna have to say goodbye
to a very good baker?

Well, bakers, I am thrilled
to announce that the

Very first star baker is...

Steve.

- Well done!
- Thank you.

Thank you.

Bakers, even though we're just
getting to know you,

We already have to say
goodbye to someone.

The person leaving
the tent today is...

Kunal.

it's okay.

I'm pretty gutted.

I wish I could have stayed in
the competition a bit longer.

But, so few people
get to experience

What I've just experienced.

I am beyond grateful.

I think kunal had the potential
to give us so much more.

But there's so much raw
talent in that tent.

Unfortunately, he's the
one going home.

Steve is such a vibrant and
passionate baker,

And he deserves star baker.

And I cannot wait to see what
he have under his sleeve

For next week.

I'm star baker,
are you kidding me!

Like, for real?

This is not a dream,
this is not a drill!

There were 9 other super
talented bakers,

But I am star baker.

Hi, dad.

They...
Made me star baker.

Oh, my god, dad!

- Next time...
- Fudge!

Ah!

Come on, come on, come on.

It's cookie chaos in the tent.

- Ah!
- Whoa, hot.

Whose dough will
delight the judges?

I will lose my mind
trying to do it.

And who will crumble
under the pressure?

- Is one on the floor?
- Yes.

Sorry, little buddy.

How are you going to get
this done in time?

There's been magic
in the tent so far.