The Great Canadian Baking Show Season 6

Complete season breakdown

Every episode and bake

Season 6 moves through eight themed weeks, beginning with cakes and ending with a three-round finale. The briefs range from familiar breads and chocolate desserts to Moroccan chebakia, Hungarian chimney cakes, Filipino sans rival, and a garden-party centerpiece.

1. Episode 1 · Cake

   Cake Week

   Oct 2, 2022

   The season opens with small nut-flour cakes, a tightly rolled Brazilian technical, and a playful decorated cake inspired by Japanese kawaii design.

   • Signature

     12 friand cakes

     Bake twelve individual friands in two hours, choosing a nut flour and personal flavor profile for the small cakes.

   • Technical

     Bolo de rolo

     Make the Brazilian rolled cake in one hour and 45 minutes, spreading guava paste between very thin cake layers before rolling them together.

   • Showstopper

     Kawaii cake

     Create a decorated cake in three hours and 45 minutes using the bright, charming visual language associated with Japanese kawaii design.

   Episode source

2. Episode 2 · Biscuits and bars

   Biscuit and Bar Week

   Oct 9, 2022

   Biscuit and Bar Week combines layered meringue bars, two varieties of dulce de leche sandwich cookies, and a large storybook scene built from cookies.

   • Signature

     12 meringue bars

     Produce twelve matching bars in two hours, each with a cookie base, a filling, and a meringue topping.

   • Technical

     36 alfajores

     Make eighteen vanilla and eighteen chocolate alfajores in two hours, sandwiching each pair of cookies with a generous dulce de leche filling.

   • Showstopper

     Fairy-tale cookie scene

     Construct a three-dimensional fairy-tale scene from cookies in four hours, using at least two kinds of cookie in the display.

   Episode source

3. Episode 3 · Bread

   Bread Week

   Oct 16, 2022

   Bread Week starts with savory filled flatbreads, then tests enriched dough with a Swedish tea ring before asking the bakers to turn bread into sculptural art.

   • Signature

     8 stuffed flatbreads

     Bake eight flatbreads in one hour and 45 minutes, filling each with a savory mixture of the baker's choice.

   • Technical

     Swedish tea ring

     Shape and bake a sweet yeasted ring in two hours, flavoring the dough with cardamom and cinnamon and filling it with raisins.

   • Showstopper

     Bread work of art

     Create an edible bread artwork in four hours, taking inspiration from an artist, artistic style, or movement.

   Make our home version →Episode source 1Episode source 2

4. Episode 4 · Botanical

   Botanical Week

   Oct 23, 2022

   Flowers and plants guide all three rounds, from delicately decorated sandwich cookies to fried honey pastries and a cake designed to look like a botanical object.

   • Signature

     12 pressed-flower sandwich cookies

     Make twelve sandwich cookies in one hour and 45 minutes, decorating them with edible pressed flowers or herbs.

   • Technical

     16 chebakia

     Form and fry sixteen Moroccan chebakia in one hour and 45 minutes, shaping the dough like roses before coating the pastries in orange-blossom honey syrup and sesame.

   • Showstopper

     Botanical illusion cake

     Bake and decorate an illusion cake in four hours so that it resembles a plant, flower, fruit, or other botanical subject.

   Episode source

5. Episode 5 · Chocolate

   Chocolate Week

   Oct 30, 2022

   Chocolate Week moves from frozen sandwich treats to a precise Viennese cake, then finishes with a tempered shell concealing a complete dessert.

   • Signature

     8 chocolate ice cream sandwiches

     Make eight chocolate-forward sandwiches in two hours and 15 minutes, pairing soft cookies with homemade ice cream.

   • Technical

     Sacher torte

     Reproduce the Viennese cake in two hours and 15 minutes with two chocolate sponge layers, apricot jam, a dark chocolate glaze, and the traditional piped name.

   • Showstopper

     3D chocolate reveal dessert

     In three hours and 15 minutes, hide a finished dessert beneath a three-dimensional tempered-chocolate shell designed to be melted, broken, or otherwise opened.

   Episode source

6. Episode 6 · Pastry

   Pastry Week

   Nov 6, 2022

   The quarterfinal spans filled chimney cakes, a polished mango tart, and towers of baklava made with hand-stretched phyllo.

   • Signature

     8 filled chimney cakes

     Bake eight Hungarian-style chimney cakes in two hours, coating the coiled yeasted pastry in a sweet topping and adding a filling.

   • Technical

     Mango rose tart

     Complete a tart in two hours with shortcrust pastry, mango curd, creme diplomat, a fresh-mango rose, and mango caviar.

   • Showstopper

     Baklava tower

     Build a tower in four hours from two distinct baklava varieties, making the phyllo pastry from scratch.

   Episode source 1Episode source 2

7. Episode 7 · Fancy desserts

   Fancy Dessert Week

   Nov 13, 2022

   The semifinal tests chewy fried dough, layered nut meringue, and a technically demanding cake topped with personalized art suspended in clear gelatin.

   • Signature

     10 mochi doughnuts

     Make ten mochi doughnuts in two hours, presenting two varieties while preserving a crisp exterior and a soft, chewy center.

   • Technical

     Sans rival

     Create the Filipino layered dessert in two hours, combining crisp cashew dacquoise with rich buttercream.

   • Showstopper

     Jelly art cake

     In four and a half hours, build a cake with sponge, mousse, ganache, and personalized artwork encased in a clear gelatin layer.

   Episode source

8. Episode 8 · Final

   Finale

   Nov 20, 2022

   The finalists tackle choux pastry, an ornate Sicilian cake, and a tall garden-party centerpiece containing several different bakes.

   • Signature

     Paris-Brest

     Create a Paris-Brest in two hours and 15 minutes, choosing sweet or savory flavors and an original filling for the ring of choux pastry.

   • Technical

     Cassata Siciliana

     Make the Sicilian cake in two and a half hours with sponge, ricotta and chocolate-chip filling, pistachio marzipan, royal icing, and candied fruit.

   • Showstopper

     Garden-party dessert centerpiece

     Construct a garden-party tower in four and a half hours, incorporating at least three different baked elements into the centerpiece.

   Episode source 1Episode source 2

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 3

Cinnamon-Cardamom Tea Ring

A home-sized enriched bread ring with a buttery raisin filling, warm spice, and a simple vanilla glaze.

Time

1 hr 3 min

Makes

One 25 cm ring, serving 10

Level

Medium

▶View ingredients and method

Ingredients

• 500 g strong white bread flour
• 7 g instant yeast
• 60 g caster sugar
• 1 teaspoon ground cardamom
• 1 teaspoon fine salt
• 250 ml whole milk, lukewarm
• 1 large egg
• 75 g unsalted butter, softened
• 60 g unsalted butter, softened, for the filling
• 80 g light brown sugar
• 2 teaspoons ground cinnamon
• 100 g raisins
• 80 g icing sugar
• 1 tablespoon whole milk
• 1/2 teaspoon vanilla extract

Method

1. Mix the flour, yeast, caster sugar, cardamom, and salt in a large bowl. Add the warm milk and egg, then mix until no dry flour remains.
2. Knead for 5 minutes, work in the 75 g softened butter a little at a time, and continue kneading for 7 to 9 minutes until the dough is smooth and elastic.
3. Place the dough in a lightly greased bowl, cover, and leave to rise for 60 to 90 minutes, until doubled.
4. Mix the filling butter, brown sugar, and cinnamon. Roll the dough into a 35 by 45 cm rectangle, spread on the filling, and scatter over the raisins.
5. Roll up tightly from a long edge. Transfer the log to a baking-paper-lined sheet, form it into a ring, and pinch the ends together firmly.
6. Cut through most of the ring at 3 cm intervals, leaving the inner edge connected. Turn each section slightly outward to expose the spiral. Cover and proof for 35 to 45 minutes.
7. Heat the oven to 190 C, or 170 C fan. Bake for 26 to 28 minutes until deep golden and the center reaches 90 C. Cool on the sheet for 15 minutes.
8. Stir the icing sugar, milk, and vanilla into a thick glaze, then drizzle it over the warm ring before serving.

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

If the outside browns too quickly, cover the ring loosely with foil for the final 8 minutes.

The ring is best the day it is baked but can be refreshed for 5 minutes in a low oven.

Open the full recipe →

Episode guide sources

Challenge details verified 2026-07-14. tv.apple.com, foxtel.com.au, en.wikipedia.org.

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 6, listed alphabetically without result spoilers.

Season fact sources

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