The Great Canadian Holiday Baking Show

For the signature challenge, the bakers had two and a half hours to produce 12 edible ornament cookies. The technical challenge gave the bakers three hours to create a challah and accompany it with homemade butter and apple butter. The bakers' showstopper challenge was to construct an elaborate, edible, and structurally-sound Christmas village in four hours.[3]

For the signature challenge, the bakers had to make a festive baking tray with two different types of desserts in two and a half hours. The technical challenge gave the bakers one hour and 45 minutes to make a vínarterta, a seven layered cake of alternating layers of almond biscuit and prune jam, originally brought to Manitoba by Icelandic settlers. The bakers' showstopper challenge was to create a choux wreath with incredible flavours and elaborate decorations in four hours.[5]

In the signature challenge, the bakers had two hours to make 18 savoury appetizers, 9 each of two different types for a holiday party platter. For the technical challenge, they were tasked with baking 20 gefüllte herzen, traditional German heart-shaped soft gingerbread cookies, with a layer of thick raspberry jam within, coated in dark chocolate and drizzled with white chocolate, in 2 hours and 15 minutes. For the showstopper, the bakers were given four hours to create a grand and impressive holiday scene cake, telling any holiday story or tradition, with the bakers being allowed to use any technique and additional bakes.[7][8]