The Great Canadian Baking Show season 8

Theeighth seasonofThe Great Canadian Baking Showpremiered onCBC Televisionon October 6, 2024.As with previous seasons, ten amateur bakers compete over eight weeks of challenges, vying for the title.Ann PornelandAlan Shane Lewisreturn for their fifth season as hosts.Bruno FeldeisenandKyla Kennaleyreturn for their eighth and sixth seasons respectively as judges.
For their first signature challenge, the bakers were given two hours to make alove cake, using nut flours and flavoured with spices and aromatics. In the technical challenge set by Bruno, the bakers had 2 hours to bake aschmoo cake, a cake fromWinnipegcomposed of layers of pecanangel food cake, whipped cream, candied pecans, and caramel sauce.For the showstopper, the bakers had four hours to make a split cake - a cake that is split open and decorated on the inside and outside.
For the signature challenge, the bakers had to bake 10stuffed cookies, with any type of filling, in 2 hours. In the technical challenge, the bakers were given 1 hour and 45 minutes to make 12 raspberrywafercookies, with white chocolate raspberry buttercream and drizzled with tempered white chocolate and dried raspberry powder.For the showstopper, the bakers had four hours to create a cookie map, with two different types of cookie with different flavour profiles.
For the first ever Savoury Week, the bakers had two hours to make twelvesamosaswith any savoury filling, with a complementary condiment, for the signature challenge. In the technical challenge, the bakers were given 2.5 hours to bake eightKorean garlic cream cheese buns, a popular South Koreanstreet foodmade with an enriched dough and filled with garlic and onion cream cheese made from scratch.For the showstopper, the bakers had 3.5 hours to bake awellington, with any flavours, but must have distinct layers and be made of puff pastry.
For the first ever Coffee and Tea Week, the bakers had two hours to make atiramisuin any style, but must have distinct layers andladyfingers, for the signature challenge. In the technical challenge, the bakers were given two hours to bake amelktert, a South African milk custard tart; as a variation, the recipe included two layers of custard: vanilla milk flavoured layer and arooibostea flavoured layer, and dusted in cinnamon and a macadamia nut and rooibos tea brittle.For the showstopper, the bakers had 3 hours and 45 minutes to create afikadisplay, which must include a cake, buns, and cookies.
For first ever Arts and Crafts Week, the bakers had to make afocacciapainting, with the bread as a canvas and the toppings as the painting, in 2 hours and 15 minutes, for the signature challenge. In the technical challenge, the bakers were given 2.5 hours to create twoorigamientremets.  The elaborate dessert is composed of layers of vanilla bean sponge cake, cherry gelée, and white chocolate cherry blossom mousse, encased in a meringue buttercream mould made from a precisely folded paper template, and decorated withtuile, cascading cherry blossom petals, and a paint splatter pattern.For the showstopper, the bakers had 4 hours to bake a cartoon cake, a layered cake decorated to resemble a 2D cartoon image with distinct black outlines.
In the first ever Nature Week, the bakers had 2 hours and 15 minutes to make ten crittermacarons, made to resemble their favourite animal, for the signature challenge. For the technical challenge, the bakers to bake am'hancha, a Moroccan dessert named for its resemblance to a coiled snake, in 2 hours.  The dessert is made of layers ofwarqapastry, wrapped around almond paste flavoured with orange blossom water, lemon zest, and cinnamon, soaked in honey syrup,  coiled into circle, and garnished with toasted almonds.For the showstopper, the bakers had 4 hours and 15 minutes to create an edibleshadow boxfeaturing a scene from nature, with components made from cookies and cake.
In the signature challenge, the bakers were given 2 hours and 15 minutes to create aDiwalisweet box, with a dozen different South Asian treats that could be baked, fried, or cooked. For the technical challenge, the bakers had 2.5 hours to make aTurrón de Doña Pepa, a dessert from Peru made to celebrateEl Señor de los Milagros("Lord of Miracles").  The dessert is made of anise-flavored cookie logs, covered in fruit caramel, and topped with colourful sprinkles made by the bakers.For the showstopper, the bakers had to bake akek lapis sarawakin 4 hours and 15 minutes.
In the signature challenge, the bakers had to make six eleganttartletsthat include two different flavours, in 2 hours and 15 minutes.  For the technical challenge, the bakers were given 2.5 hours to make achouxcake. The dessert consisted of two layers of choux buns, filled withcrème chiboustand lemon curd, and divided with three large lemonsugar cookierings.For the first time, the final showstopper challenge involved an all-bread creation.  The bakers had 4.5 hours to make akorovai, an Eastern European enriched bread served at weddings, with stacks of three different breads, including at least one bread with a filling, and any theme for decorations.