The Great Canadian Baking Show (season 7)

For their first signature challenge, the bakers were given two hours to create a roll cake with a distinct pattern baked into the sponge cake. In the technical challenge set by Kyla, the bakers had an hour and 45 minutes to bake a Boston cream pie. For the showstopper, the bakers had three and a half hours to make a top-forward cake - a decorated cake that stands on its side.[3]

For the signature challenge, the bakers were given 1 hour and 45 minutes bake a loaf of cornbread, enhanced with unique flavours, and accompanied with a condiment made by the bakers. For the technical challenge set by Kyla, the bakers had to make a rosca de reyes, "Three Kings Bread", crowned with candied fruit and decorated with coloured cookie stripes, in 2 hours. For the showstopper, inspired by the Cheung Chau Bun Festival in Hong Kong, the bakers had four hours to bake a "Festival of Buns" consisting a tower of 24 individual buns, with 12 buns each in two different flavours and with distinct appearances.[4]

For the signature challenge, the bakers were given 2 hours to bake a dozen embroidery cookies, carefully piped cookies decorated with royal icing to resemble embroidered patterns. For the technical challenge set by Bruno, the bakers had 1 hour and 30 minutes to bake 12 kaâk nakache, sculpted ring-shaped cookies from Algeria, flavoured with orange blossom water, cinnamon, and cloves, filled with spiced date paste, and decorated with a crimping pattern.[5] For the showstopper, the bakers had three hours and 30 minutes to make a cookie layer cake, consisting of at least four layers, and alternating layers of any type of cookie and filling.[6]

For the first ever Harvest Week, the bakers were given 1 hour and 45 minutes to produce 8 pide, a yeast-based Turkish stuffed flatbread, with a vegetable-based filling, for their signature challenge. In the technical challenge set by Bruno, the bakers had to make a dozen thousand-layer taro mooncakes, a Chinese dessert commonly enjoyed during the Mid-Autumn Festival, in 2 hours and 15 minutes. The variation calls for a flaky spiral layered crust with two different doughs and a taro and salted duck egg yolk filling.[7] For the showstopper, the bakers had three hours to make a fruit tile tart, decorating the tart with an precise and eyecatching geometric design made of fruit tiles set upon two layers of filling.[8]