The Baking Scraps crew is back "in the tent" (or rather, peeking through the door) for Carnival Week, and it’s a wild ride of deep-fried dough, bold flavors, and big laughs! After taking a short break to reflect on listener feedback, Lisa, Cristina, and Steven return with gratitude, energy, and a fresh appreciation for the bakers of Season 9.

The team dives into the Great Canadian Baking Show episode, celebrating standout moments like Dominic’s peach-themed pies, Jennifer’s Korean hot dog mochi rings (complete with instant noodle powder!), and Jo’s beautifully simple apple hand pies. We admire how the bakers’ confidence has grown, leading to more authentic, creative bakes full of color and personality.

From Margaret’s sesame mochi donuts and Ryan’s churro cones to Tamara’s Newfoundland toutons with rum glaze, we can’t help but be impressed by the imagination and heart in every bake. Along the way, there’s plenty of laughter, including a detour into Newfoundland traditions; a memorable “deep-frying cat turds” moment; and a chat about pop culture crossovers (hello, K-Pop Demon Hunters meets Bake Off?).

We also share our own kitchen adventures recreating the week’s bakes, including Lisa’s scrambling for a Prinjolata Technical Bake recipe (since CBC didn’t share it this week) and Cristina and Steven's thoughts on mastering Italian meringue.

The recap wraps up with praise for the Cookie Mask Showstopper Challenge, featuring jaw-dropping designs, and a sad farewell to the latest baker to leave, who will be missed. We now look ahead to next week: Maple Week (and Steven teases his secret for silky maple buttercream!).

Hosted on Acast. See acast.com/privacy for more information.