Oak Bay baker Jude Somers tackles another trio of challenges in Canadian Week on The Great Canadian Baking Challenge on Wednesday.
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For the signature challenge, the bakers were given two hours to make a sweet pie or tart. The technical challenge was to bake one dozen Fondant Fancies, small sponge cake squares glazed with butter cream and then drizzled in fondant. The bakers had two hours to complete the fancies, ensuring they were all equally square and properly coated in fondant. For the showstopper, the bakers had three hours to make a pavlova.
Somers made a pumpkin cashew tart, finished fifth in the fondant fancies for the technical round and a Pavlova Music Box in the showstopper round.
Corey was sent home. The Oak Bay baker appears Nov. 22 for “Canadian Week” on the Great Canadian Baking Challenge, CBC at 8 p.m.