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The Great Canadian Baking Show S05E01 [Full Movie] [New Drama]Full EP - Full
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Short filmTranscript
00:00Hey, Canada.
00:01It's that magical time of year where ten amateur bakers
00:04from across the Great White North get their spatulas
00:06and battle it out in the Great White Tent.
00:08Over the next eight weeks, eggs will crack,
00:11dough will roll, and puns will be made.
00:13It's gonna be spankakular.
00:14We'll work on the puns. Yeah, we will.
00:16Are you ready? I'm ready.
00:17Are the bakers ready? Yep, they're ready.
00:20Welcome to the Great Canadian Baking Show!
00:27I am here.
00:28I have arrived.
00:30It's the tent!
00:34It's magical. It's amazing.
00:38Happy.
00:39Look at this!
00:41The tent is meters away from me, and it's staring me down,
00:43even though it has no eyes.
00:45Like, it's just...
00:47I've applied four times out of five seasons.
00:51I have trouble taking no for an answer.
00:54Ten new bakers have been chosen.
00:56When I got that call, I think I was shaking from head to toe.
00:59It still hasn't really hit me that I'm one of the bakers yet.
01:02I'm hoping that the reason that I'm chosen is not because I'm gonna be the first one out.
01:08They're ready to test themselves in the tent.
01:10I have not seriously had my baking critique before, because people are just too nice on the East Coast.
01:16I'm gonna ask the baking gods for their blessing, and I'm just gonna go with it.
01:19I cannot wait to hear, ready, set, bake.
01:24Over the next eight weeks...
01:26It's not stupid if it works.
01:27They'll face 24 brand new challenges.
01:30Oh, this is so cool!
01:33I am speechless.
01:35This looks like the cover of a magazine.
01:37I don't know if it was your intention.
01:39Mm-hmm.
01:40They will overcome obstacles.
01:42Oh, I think I went over the maximum fill line.
01:46They'll pick each other up...
01:47I can't do anything about it.
01:49It'll taste okay.
01:50You are amazing, believe in yourself.
01:52...and cheer each other on...
01:55...until one baker...
01:56Baking is my jam.
01:59...wins it all.
02:00What is happening?
02:02I created a monster!
02:04Look at it, whee!
02:28We've returned to the Canadian Film Centre and the E.P. Taylor Estate,
02:33where over the next two days, our ten newest bakers will face three challenges.
02:39Good morning, bakers, and welcome to the Great Canadian Baking Show,
02:43The Sweetest Place on Earth.
02:45I'm Ann Pornell.
02:46And I'm Alan Shane Lewis.
02:48Let's welcome back your judges, Bruno Phil Dyson and Kyla Keneally.
02:51Hi.
02:52Hello.
02:53Bakers, for your first signature challenge, you'll be putting a twist on a classic,
02:58the pound cake.
02:59You will take this humble cake to the next level by adding your own signature flavors and decorations.
03:04You have two hours on the clock, on your marks...
03:06Get set...
03:07...and for the first time this season...
03:08Bake!
03:09Whoo!
03:10Good luck, guys!
03:13I'm really nervous.
03:16Maybe an 11 out of 10 is how nervous I am right now.
03:22Kunal, how does it feel to be in the tent right now?
03:24I can't believe it's happening.
03:26It feels like I'm in another world right now.
03:28I know.
03:29I am so excited to have ten new bakers in the tent.
03:33If people thought last year we were hard on our judging,
03:35this year Kyla and I, we're gonna bring it up a notch.
03:40I mean, not a notch like this, a notch like that.
03:43Make a cake that does not fall apart and does not burn.
03:45That's the dream.
03:46We have chosen a pound cake because it's a little bit of back to the classics and we really want
03:53the bakers to be very bold and creative and give us lots of interesting flavor combinations.
03:59Do a bit of a squeaky squee, nervous talking.
04:03They're the hugest carrots I've ever seen.
04:06Look at this thing.
04:08Size of my head.
04:10This is nuts.
04:11I feel like I've just forgotten how to zest a lime.
04:14A man of many hobbies, small business owner Steve likes to keep himself and his family grounded.
04:20Get out and then we'll do a triangle from that.
04:22Through meditation and yoga.
04:25His chai and chocolate pound cake will be surrounded by lime sugar cookies, a mango curd and candy melt butterflies.
04:33Do you think two hours is enough for your ambitious project?
04:37No.
04:37Not at all.
04:38Well, I just got really nervous for you on time so I think we need to leave him alone and
04:42let him do his work.
04:42She got this Steve.
04:44Pound cake gets its name because traditionally it included one pound each of butter, flour, eggs and sugar.
04:52What do I need to do next?
04:53Sugar.
04:54Sugar.
04:55Each baker can put their own spin on this classic recipe, but the goal is the same, a moist rich
05:01texture.
05:02Hi Vincent.
05:03Hi, how are you?
05:04Good, how are you?
05:05I'm okay.
05:06Did you stay true to the traditional recipe?
05:09You did put butter inside, huh?
05:10No.
05:11No.
05:11No.
05:12That's what sounds...
05:13What did you substitute butter with?
05:16Buttermilk.
05:16Oh, okay.
05:17Yeah, it's buttermilk.
05:18Yeah.
05:19Vincent's buttermilk and thyme pound cake will be topped by candied lemons and an elegant lemon glaze.
05:26When he's not baking, graphic designer Vincent loves nothing more than to get outside with his partner and their two
05:32dogs.
05:33Good girl.
05:34My partner Phil, uh, he loves this cake, so I wanted to make it for him.
05:38It's gonna be great.
05:44Did I put sugar in this?
05:47That's why it's not creamy?
05:50Already that's a million times better.
05:53A lifelong Prince Edward Islander, paralegal Amanda hopes to inspire the same provincial pride in her children.
06:01Do you see where Noah's grandmother lives?
06:03Her double-decker marble pound cake will feature a sugar bowl topper and truffle acorns.
06:10We have an oak tree in our yard with all the little acorns and the kids do crafts with them.
06:16So you're bringing a little bit of home into the tent today.
06:18Absolutely.
06:18That's amazing.
06:19Chaos, everything.
06:22Some of the bakers are adding beauty inside their cakes as well.
06:26I'm making the rhubarb swirl in my pound cake.
06:33Oh, gosh.
06:34We have some burnage.
06:38Amy is hoping to burn bright for the judges with her rhubarb and earl grey pound cake topped with curled
06:44rhubarb ribbons.
06:46Raised in Ottawa, university student Amy is an avid runner.
06:50You better pick up the pace if you want to work off all the desserts.
06:53Who inherited her love of baking from her mom and grandma.
06:57And you did a lot of practice?
06:59I did this one, I think, six times.
07:01I feel bad for my family.
07:02It was one of my friends' birthdays and I was like, you're getting a pound cake.
07:07I just put some piece-colored food coloring to make it look like grapefruit.
07:10It's a grapefruit and blackberry cake and my sisters love it.
07:13So I might as well make it for the first thing.
07:16An artist at heart, Marian's design background inspires playful and elegant bakes for her large family.
07:23Hey, look what I made for you guys.
07:27Her vibrant grapefruit and blackberry pound cake will showcase a river of jam at its center.
07:33This is your jam that you make yourself?
07:35Oh yeah, that's just a jam, yeah.
07:36Oh yeah, I make it myself.
07:39Hugs and kisses.
07:41Bake well, baby, bake well.
07:44Total around 65 minutes.
07:45It's a big cake.
07:47Alrighty.
07:50Oh!
07:50Oh!
07:53I totally forgot about the topping, so it had to come out.
07:56Now it's going back in.
07:57So it's fine.
07:58It's fine.
07:59Everything's fine.
08:03Life surrounded by food, helping out at his parents' restaurant in Regina.
08:07Enjoy.
08:08His sesame and caramel brittle will provide the perfect crunch for his pound cake, flavored
08:14with extract from the Southeast Asian pandan plant.
08:21Yes.
08:22It has a warm smell, doesn't it?
08:25Yes.
08:25This is exciting right now, Steven.
08:29And pound it.
08:31Bakers, one hour left.
08:33Ah!
08:35The cake is in the oven.
08:36I'm making the glaze.
08:38Lots of stuff to do.
08:39No breaks.
08:41Each baker will finish their pound cake with a unique glaze or icing.
08:45I am making maple-boiled icing.
08:48It's very East Coast.
08:49Basically just a meringue.
08:51Is that something you do a lot?
08:52It's something I've done before.
08:55Dartmouth native Dougal is a self-professed baking nerd who rarely misses a chance for study...
09:00Okay, going in.
09:02...or experimentation in the kitchen.
09:05Today he's tackling a maple-cinnamon pecan pound cake topped with his boiled icing and another crunchy confection.
09:13And this is going to be a sponge toffee for the top of my pound cake.
09:16We'll see how it turns out.
09:19It's hot.
09:21This is for decoration.
09:22There'll be like a golden rice paper seal that'll be on the side.
09:25Nobody needs fingers, right?
09:27Now an orthodontic specialist in Toronto, Alina grew up in Romania where she was a chess champion.
09:34Checkmate.
09:35Her strategy today is to impress the judges with her dramatic decorations and a pineapple, coconut, and carrot pound cake.
09:44Honestly, just put this giant carrot on top of that cake and be like...
09:47That's it.
09:48...what do you want?
09:49Enjoy.
09:52I'm just grabbing things and pouring caramel over them.
09:55Oh, look at that. Isn't that pretty?
09:57Don't you burn on me.
09:59I am working on my mango curd.
10:01It is dotting the actual cake itself.
10:06Those look so cool.
10:07Oh, thank you.
10:09It's like little ribbons.
10:12What is that?
10:14It's buttercream.
10:15What's the middle?
10:16It's all buttercream.
10:18It's just a big buttercream ball.
10:21A choreographer and ballet dancer from Montreal...
10:24Good. We'll do a little plié.
10:26Kunal is hoping to make a dramatic debut
10:29by placing his life-size buttercream decorations
10:32atop a blueberry lemon cream cheese pound cake.
10:35You look very relaxed and no concern.
10:38On the inside, I'm going crazy.
10:39But on the outside, you'll see, like, calm Kunal all the time.
10:42Yeah, okay.
10:43We're going pink.
10:45I am making a Chinese puff pastry.
10:49It's gonna be the decoration.
10:50If I do it right, it's gonna look like some really nice lotus flowers.
10:53From Richmond, BC, Karen loves the great outdoors,
10:56her dog, and unwinding in front of the piano.
11:03Her lemon tea pound cake will feature a vibrant blue glaze
11:07to offset her pink puff pastry lotuses.
11:10I am deep frying these lotus pastries.
11:14We made ten and hoped for five, so we got it.
11:20Just hoping that it's cooked.
11:23When you're watching the show, there's this thing that happens
11:25where they open the oven and you're yelling at them,
11:27you're like, don't open the oven,
11:28and that cools everything down.
11:29All I want to do is open the oven.
11:31I don't know.
11:32I don't know what the trick is, you pray.
11:36Oh, no.
11:38Just kidding.
11:40How are we for time?
11:4215?
11:4217.
11:43Because 17 is so much better than 15.
11:45So much better.
11:46Whether you are ready or not, you're coming out.
11:53Okay.
11:56Uh-oh.
11:57It doesn't look right.
11:59So I'm a little concerned.
12:01The bakers must find a quick way of cooling their cakes.
12:05My arms are gonna be ripped after this.
12:07If they don't, they'll have a mess on their hands
12:09when it comes time to decorate.
12:11Everything is made of buttercream,
12:13so if I put it on a hot thing, it's gonna melt.
12:14It's gonna melt.
12:15Bakers, you have five minutes left.
12:19Go, go, go, go, team, go!
12:20Go, go, go!
12:21Go, go, go!
12:25We got a blob going.
12:27We got another blob.
12:28Is that the technical term for these?
12:30Yeah.
12:32Listen to my daughter.
12:33Don't over-decorate.
12:35If I fiddle with it more, I will mess it up.
12:39We're doing it.
12:41One minute left for your pound cakes!
12:50Five, four, three, two, one!
12:54Yay!
12:55Hands up, you're done, bakers!
12:57Everyone is beautiful.
12:59All right, moving along.
13:02Now, the bakers will have their cakes tasted by the judges
13:05for the very first time.
13:07Hi, Marian!
13:08You're a designer, aren't you?
13:09Yeah.
13:10Yeah, it shows.
13:11It shows.
13:14The grapefruit really brings that brightness
13:17to the pound cake.
13:18I think the jam is a rock star overall here.
13:23Typically, I wouldn't stack a pound cake myself.
13:26This gets a little distracting.
13:28It's very pleasant.
13:29It has a nice, chocolatey flavor,
13:31but the vanilla is a bit too subtle.
13:33Okay.
13:36I love your choice of piping tip,
13:38right out of the gate.
13:39You almost look like a seascape to me.
13:44It's like tasting a cloud when you taste the icing,
13:47but this is on the drier side.
13:50So we know there was some issue with the baking.
13:52I may have over-mixed the batter,
13:55so the leavening maybe have gotten knocked out of it.
13:57Please be edible.
14:03You know, overall, there is good flavor.
14:06We know you know what you're doing,
14:07and we can see by your face that you know what went wrong.
14:11Hello, Karen.
14:12Hello.
14:13You've given us something really unique.
14:15I want to wear the flowers in my hair, so...
14:17Good to match your dress.
14:21It's definitely on the dry side to spend too much time in the oven.
14:26Amy, it's so perfectly glazed,
14:29and not to be outdone by these curls.
14:32Spectacular.
14:34In the start, it's the rhubarb.
14:38Wow.
14:39Visually, it's very appealing, very light and elegant.
14:42Mm-hmm.
14:43You know, could I use maybe a bit more time?
14:45It's a bit spongy.
14:46Well, and there's a lot of moisture.
14:47I mean, you've got pineapple and you've got carrots in there.
14:49But great work on the flavors.
14:51Thank you very much.
14:52I appreciate it.
14:54Very playful.
14:55Very animated.
14:56Yeah.
14:57Lot of details.
14:58Beautiful color pattern.
15:00On its own, it's really good.
15:02But with the mango, it's finished.
15:04Mm-hmm.
15:07Lot of work and details.
15:08How you made that lemon looks almost real.
15:12The bottom part, it's a bit translucent,
15:14so it's lacking baking time.
15:16That's too bad.
15:20Well, Steven, it looks very messy but generous.
15:23Messy like my life.
15:25Yes.
15:26Oh, wow.
15:27Oh, my gosh.
15:29The green is purely from the pandan.
15:30That's amazing.
15:32It's so delicious and it has all of the components
15:35of pound cake we're looking for.
15:37Yeah.
15:38Feels surreal having a professional.
15:41See, the flavors are really good.
15:42I'm like, okay, like, doing something right, so...
15:46Baking in the tent is very different than baking at home.
15:49That's what happens when you bake sometimes.
15:52Sometimes there's a bit of a raw cake.
15:58It is now time for the bake that you've all been dreaming of.
16:01It's the technical challenge.
16:03You will be given the exact same ingredients
16:05and the exact same recipe,
16:06but that recipe may have a few teeny-weeny little holes in it.
16:10Mm-hmm.
16:11So you'll have to trust your gut and your taste buds
16:13in order to complete it.
16:14Now, since this challenge is judge-blind,
16:16we kindly ask our judges to exit the premises,
16:18but please do return.
16:20Bye!
16:20Bye!
16:22Now that the judges are out back,
16:24we are all going to the outback.
16:27That's right, today you will be making lamingtons,
16:30the widely popular spongy jammy Australian cake.
16:35Bakers, you have one hour and 45 minutes
16:37to make 20 identical lamingtons.
16:40On your marks?
16:41Get set, bake!
16:45Okay, well...
16:50We are making lamingtons.
16:52I know what they look like,
16:53but that's as good as it gets.
16:55Never seen one, never made one.
16:57A true technical for me.
17:01Well, Kyla, it looks like you went on a long journey
17:04to find our first technical challenge.
17:06Lamingtons are such a popular treat down under.
17:09The reveal looks beautiful.
17:10The sponge itself is light and fluffy,
17:13and that's so important to get that nice height
17:15and even texture.
17:17The next layer is that raspberry jam in the middle.
17:20That will give it the tackiness it needs
17:22to stick together.
17:23The chocolate glaze, if they aren't careful,
17:26it could be really clumpy.
17:28It's delicious.
17:30Our Australian friends really know how
17:32to make a delicious cake.
17:34How's it going?
17:36I'm trying to not stress out.
17:37You are or you're not?
17:39I'm stressed out. I'm trying not to.
17:42Oh, this is not the right pan, actually.
17:44Is this the right pan?
17:45Is there anything you need from me?
17:47Can I help you in any way?
17:48Praise and love, baby. Praise and love.
17:50Praise and love? Praise and love.
17:50You got it.
17:51Thank you, man.
17:51Go, Vincent. Go, Vincent. Go.
17:53Hey.
17:53Go, Vincent. Go, Vincent. Go.
17:57Step one is the cake.
17:59A fluffy, airy sponge is essential
18:02to achieving the proper size and shape
18:05for the lamingtons.
18:06Fold in the flour.
18:09Careful not to deflate.
18:11Is it right? We don't know.
18:14You should not fold your batter in your pan.
18:17Not good.
18:19Fire bubbles.
18:24Until cake springs back when lightly touched
18:27and ketchup cake pulls away from pan,
18:29so no idea. Perfect.
18:31Seven minutes, I'm gonna check,
18:33and then I'll see if it springs back.
18:36Ooh.
18:37Next up, a perfectly set raspberry jam.
18:41Have you made jam before?
18:43Um, no.
18:44Yes, say yes.
18:45Oh, sorry.
18:46Yes.
18:47Huge jammers.
18:48That's me.
18:49How do I mash it?
18:51I'm gonna use a knife.
18:53It's not the most elegant,
18:54but it's not stupid if it works.
18:56It says six minutes,
18:58but it's been way more than six minutes.
18:59I'm just gonna keep cooking it
19:01because it doesn't seem jammy.
19:04This is going better.
19:05This looks more like, you know,
19:06the jam I've seen.
19:07The line that is catching my eye
19:09is make a partially strained raspberry jam.
19:12That could mean anything.
19:13I'm straining it
19:15and then putting some goop back in.
19:16It feels wrong.
19:22Bakers, you have one hour left.
19:25You wait.
19:25It's saying that you have to get her
19:28and drink it.
19:31Let's go ahead.
19:33Hey guys.
19:36Thanks.
19:37That's it.
19:39Bye.
19:40Bye.
19:40Bye.
19:41Bye.
19:41Bye.
19:41Bye.
19:41Bye.
19:50Bye.
24:54Okay.
24:55Turn it off?
24:57Okay.
25:00We'll make it work.
25:02Okay.
25:03Good.
25:05Good.
25:07Good.
25:13Good.
25:15Good.
25:16Good.
25:17Good.
25:19Good.
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