The Great Canadian Baking Show - Season 1 Episode 5

The bakers are figuratively crossing the pond called the Atlantic as it's Best of Britain week. They have two hours for the signature challenge, which is to make a traditional English trifle. The judges are looking for the multiple well defined layers which they will want to see through the glass serving bowl, those layers which should include liquor soaked sponge, jam or jelly, custard, fruit, and cream. The technical difficulties include ensuring that custard has the right consistency which also means not overcooking it to make sweet scrambled eggs, and to ensure the sponge components are light enough to be able to soak in the liquor easily. The technical challenge, which the bakers have ninety minutes to complete, is to make twenty identical brandy snaps. The judges chose it as the challenge to test the bakers' ability to multi-task as they will only be able to bake three snaps at a time, and must take them out of the oven and roll them while they're still warm enough to be pliable while the next three snaps are being baked. They also cannot fill the snaps with the cream too early which will soften the snaps. For the showstopper, the bakers will have four hours to make a high tea tray, which must include at least eighteen pieces, six each of three different bakes, and at least one sweet and one savory component. Beyond the taste of the items and their presentation on the tray, the judges will be looking for the bakers to embrace what the nature of tea is, which is supposed to satisfy hunger between meals, meaning that the individual pieces should be small enough to be eaten in no more than a few bites.