The Great Canadian Baking Show Season 3

Complete season breakdown

Every episode and bake

Season 3 runs through cake, biscuits, bread, old-school baking, chocolate, international desserts, pies, and a French-influenced finale. This guide records all 24 challenge briefs and includes one original home adaptation based on the documented Biscuit Week technical.

1. Episode 1 · Cake

   Cake

   Sep 18, 2019

   The season opens with meaningful number-shaped cakes, a strawberry roulade with Italian buttercream, and cakes inspired by Canadian provincial flags.

   • Signature

     Meaningful number cake

     Create a cake shaped as a personally significant number in two hours, making its story clear through flavour and design.

   • Technical

     Strawberry roulade

     Make a strawberry roulade with Italian buttercream in one hour 30 minutes.

   • Showstopper

     Provincial flag cake

     Create a cake inspired by one of Canada's ten provincial flags in three hours.

   Episode source 1Episode source 2

2. Episode 2 · Biscuits

   Biscuits

   Sep 25, 2019

   Biscuit Week moves from uniform savoury crackers to chocolate-coated marshmallow puffs and a large fantasy scene built from multiple cookie doughs.

   • Signature

     36 savoury crackers with spread

     Bake 36 identical savoury crackers and prepare a complementary spread in 90 minutes.

   • Technical

     12 marshmallow puff cookies

     Make 12 chocolate-coated marshmallow puff cookies in one hour 20 minutes.

   • Showstopper

     Fantasy cookie scene

     Build a fantasy scene from at least two different cookie doughs in four hours.

   Make our home version →Episode source 1Episode source 2

3. Episode 3 · Bread

   Bread

   Oct 2, 2019

   Bread Week tests the swirled interior of povitica, hand-kneaded chocolate brioche a tete, and a sculpture made from two yeast-leavened breads.

   • Signature

     Povitica

     Make a povitica in any size, shape, and flavour in two hours 30 minutes while preserving its tightly folded, swirled crumb.

   • Technical

     12 chocolate brioche a tete

     Hand-knead and bake 12 brioche a tete with chocolate interiors in two hours 45 minutes.

   • Showstopper

     Bread sculpture

     Construct a bread sculpture from at least two types of yeast-leavened bread in four hours 30 minutes.

   Episode source 1Episode source 2Episode source 3

4. Episode 4 · Old-school baking

   Old School

   Oct 9, 2019

   Old-school favourites return through streusel-topped coffee cake, six creme caramels, and a celebratory slab cake with a piped message.

   • Signature

     Coffee cake with streusel

     Bake a coffee cake with a complementary streusel topping in 90 minutes.

   • Technical

     6 creme caramels

     Make six individual creme caramel desserts in one hour 15 minutes.

   • Showstopper

     Celebration slab cake

     Create a slab cake for a chosen celebration in three hours 30 minutes and finish it with a neatly piped inspirational message.

   Episode source 1Episode source 2Episode source 3

5. Episode 5 · Chocolate

   Chocolate

   Oct 16, 2019

   Chocolate Week covers filled sandwich cookies, a chilled marquise de chocolat, and a themed collection of filled chocolates with a solid centrepiece.

   • Signature

     24 chocolate sandwich cookies

     Produce 24 chocolate sandwich cookies in two hours with a filling that also uses chocolate as a primary flavour.

   • Technical

     Marquise de chocolat

     Create a marquise de chocolat in two hours.

   • Showstopper

     18 chocolates and chocolate centrepiece

     Make six each of three chocolate varieties plus a solid chocolate centrepiece, all tied to one theme, in three hours 30 minutes.

   Episode source 1Episode source 2Episode source 3

6. Episode 6 · International baking

   International

   Oct 23, 2019

   International Week spans milk-soaked Latin American sponge, a Scandinavian almond-ring tower, and globally inspired baked cheesecakes.

   • Signature

     Pastel de tres leches

     Bake a Latin American-style sponge soaked in a three-milk mixture in three hours.

   • Technical

     Kransekake

     Build a conical Scandinavian tower of almond-cookie rings joined with royal icing in 90 minutes.

   • Showstopper

     Internationally inspired cheesecake

     Bake and decorate a cheesecake inspired by an international cuisine in four hours.

   Episode source 1Episode source 2Episode source 3

7. Episode 7 · Pies and tarts

   Pie

   Oct 30, 2019

   The semifinal begins with characterful face pies, tests puff pastry and frangipane in a pithivier, and ends with a themed tower of pies and tarts.

   • Signature

     Pie with a recognizable face

     Make a sweet or savoury pie with any pastry and a clearly recognizable face in two hours 30 minutes.

   • Technical

     Sour cherry pithivier

     Bake a puff-pastry pithivier filled with frangipane and sour cherry jam in two hours 15 minutes.

   • Showstopper

     Themed pie and tart tower

     Build a themed tower containing at least three pies and/or tarts in four hours.

   Episode source 1Episode source 2Episode source 3

8. Episode 8 · Final

   Finale

   Nov 6, 2019

   The final combines a strawberry fraisier, a nut-meringue marjolaine, and a recognizable landmark built as a multi-medium French pastry centrepiece.

   • Signature

     Fraisier cake

     Make a French strawberry fraisier containing sponge and mousse in three hours.

   • Technical

     Marjolaine

     Produce a marjolaine with almond and hazelnut meringue layers and chocolate buttercream in two hours 30 minutes.

   • Showstopper

     Landmark piece montee

     Create a recognizable landmark centrepiece incorporating choux pastry, cake, icing, and cookies in four hours 30 minutes.

   Episode source 1Episode source 2Episode source 3Episode source 4

Inspired by the briefs

Bake it at home

These are original Baking Show Guide adaptations for a home kitchen. They are inspired by the challenge briefs, not the contestants' recipes or an official recipe from the show.

Inspired by Episode 2

Home Marshmallow Puff Cookies

Tender cocoa biscuits topped with piped vanilla marshmallow and a thin dark chocolate shell.

Time

56 min

Makes

12 cookies

Level

Medium

▶View ingredients and method

Ingredients

• 100 g unsalted butter, softened
• 60 g caster sugar
• 1 large egg yolk
• 130 g plain flour
• 20 g cocoa powder
• 1/4 teaspoon fine salt
• 2 teaspoons powdered gelatine
• 120 g caster sugar for the marshmallow
• 1 teaspoon vanilla extract
• 200 g dark chocolate, finely chopped
• 1 teaspoon neutral oil

Method

1. Heat the oven to 180 C, or 160 C fan. Beat the butter and 60 g sugar until smooth, mix in the yolk, then stir in the flour, cocoa, and salt.
2. Roll the dough to 5 mm thick, cut 12 rounds with a 5 cm cutter, and bake on a lined sheet for 9 to 11 minutes. Cool completely.
3. Bloom the gelatine in 2 tablespoons cold water. Heat the remaining sugar with 40 ml water to 115 C, then carefully beat it into the softened gelatine until thick and glossy. Beat in the vanilla.
4. Pipe a mound of marshmallow onto each biscuit and leave at room temperature for 45 minutes to set.
5. Melt the chocolate with the oil, cool slightly, then spoon it over each cookie to cover the marshmallow and biscuit edge. Leave to set before serving.

This is an original Baking Show Guide home adaptation, not a contestant recipe or an official show recipe.

Use a sugar thermometer and take care when pouring the hot syrup.

Open the full recipe →

Episode guide sources

Challenge details verified 2026-07-14. en.wikipedia.org, eatnorth.com.

Season result

The winner stays hidden until you choose to reveal it.

See every Great Canadian Baking Showwinner, season by season →

Full cast

Everyone recorded for Season 3, listed alphabetically without result spoilers.

Season fact sources

en.wikipedia.org, en.wikipedia.org.