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S10 @cbcbakingshow i buy a lot of butter 🥧🧁🎂🍪🍩
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Recent posts
Made a few new friends this summer :)
Season 10 premieres Sunday Oct 4th on @cbc and @cbcgem 🍰
02 Sep 2026
My latest Auntie Sam cake for Brooks and his squishmallow-themed party 🐻
In a very refined move for a 7-year-old, he requested a mint chip cake! Which is exactly what he got, with semisweet and white chocolate ganache filling. I used crushed chocolate curls in the mint Italian meringue buttercream to get the proper look, with a proper 2-layer assembled and frosted mini cake as a topper! The squishmallows were pure fondant with hand-mixed colours. Do not do this. It took 3 hours to construct them, from big block of pure white fondant to this, and with no tools except my hands and a toothpick!!!!!
09 Nov 2026
BAKES I WOULD HAVE MADE: WEEK 4 - PICNIC WEEK
Week 4 is the week I'm saddest to have missed.
My signature picnic bread was based on a lox bagel sandwich my partner and I love: chive and dill cheddar bread topped with lox, pickled onions, capers, and more dill, with cucumber roses and tomato butterflies for garnish and a labneh dip.
But my favourite bake I think I prepared out of the whole show was my pain surprise, which was based on gimbap: gim (Korean nori, basically, but it's thinner and seasoned differently)-specked bread for the outer boule, with tuna kimbap sandwiches inside made with toasted sesame milk bread. The idea was to make the outside look like a cross-section of a kimbap roll. The slices of carrot, cucumber, and pickled radish have little bite marks cut out of them (it looked more obvious IRL than in the terrible late-night lighting) as if nibbled by the cucumber caterpillars (more little guys!). This one was in honor of my late Halmoni and afternoons we spent in the kitchen, her teaching me to make some of her Korean classics (including gimbap). Everyone thinks their grandmas were the best cooks, but I'm sorry, mine wins!!!
As for that ants on a log technical...well. I can't say I'm not curious about a celery-flavoured cookie 👀
03 Nov 2026
BAKES I WOULD HAVE MADE: WEEK 3 - TROPICAL WEEK
Prepping for tropical week nearly broke me, more than any other. I made so many pavlovas, so many flan cakes. I don't even want to think about how many eggs died for this. I had to take a break and revisit my tropical bakes later in the prep process because it was sapping my will to live. I was having so much trouble making it both look good and bake in good time, and even then, I resolved myself to practicing more at the hotel. I was certain that if I made it to week 3, this would be my downfall. In fact, the immediate silver lining to my early elimination was...well, at least I don't have to make the pavlova! Pavlova is not meant to be made in a non-environmentally-controlled tent in 4 hours!
My signature flan was a Mexican chocolate passion fruit chocoflan (ie. the flan and cake are layered and baked in the same pan and magically reverse in the oven, I love science!) topped with passion fruit caviar and an isomalt dome. How do you make an inherently beige and brown food look camera-ready? How do you infuse an eggy custard with punchy fruit flavour without compromising the structure? These questions haunted me at night. I was still workshopping the isomalt dome by the end and brought the materials with me to the bakers' accommodations to practice more.
My showstopper pavlova was hibiscus meringue layered with coconut whipped cream and lychee, with tuille and kiwi for garnish. I had chosen such beige flavours, but I didn't want to pivot from the lychee because the combination of the tart hibiscus with creamy coconut and sweet, complex lychee was honestly divine. The tuille and kiwi were last-ditch, last minute additions that needed more finesse, but I felt like I just needed one more go to finalize it.
I highly recommend folding some ground and sifted hibiscus tea into meringue and giving it a try! It's so yummy, or at least I thought it was the first 5 times I ate it! Now, I never want to look at another flan or pavlova ever again!
The day the pavlovas were being baked, my thoughts were with the bakers in that hot tent all day. And what they pulled off was truly stunning and inspiring 🌺 🩷
29 Oct 2026
BAKES I WOULD HAVE MADE: WEEK 2 - MILK & COOKIES
My photos of my practice bakes were never pretty; probably taken at midnight in poor lighting, cookies that had been scraped of less-pretty icing with new icing on top, no lovely presentation boards. But I worked hard on them all the same, and while I'd love to re-make them all as a final draft, I simply don't have the time! So here we are.
My signature was lavender shortbread with grapefruit royal icing, with a white chocolate cream cheese dip. My partner regularly talks about them and how she wants me to make them again (she ate a lot of the practice bakes), so perhaps they shall be reborn sooner rather than later.
My showstopper was a Hey Diddle Diddle diorama with a pandan cookie moon (the moon is made of green cheese, dontcha know!), Thai tea cookie friends, and lemongrass royal icing. They were also filled with a lemongrass buttercream, which was my favourite part. The double stacking helped them stand up better, and I had intentions to bake the spoon on an actual spoon to make it spoon-shaped instead of flat. As it turns out, making 3D objects look OK as flat cookies is hard! I also planned some pandan crumbles around the base of the moon and the rest of the friends to make it all more cohesive and hide the messy buttercream glue.
It's been such a joy seeing all the different ways all the bakers interpreted the same prompts and I can't wait to watch the rest of the season!!!
19 Oct 2026
For Morgan and her darty of the century 🍻
Vanilla bean cake, raspberries & cream filling, vanilla Italian meringue buttercream, candy melt cup, burnt sugar "beer spill," gumballs and gum paste cigarettes
I think I outdid myself
16 Oct 2026
Tattoo Tour (GCBS Baker Edition) 🧁 @didyougetabite @gat.hoe_ @sammysprinkless
13 Oct 2026
Our first week in the Tent is complete, and sadly that means we’re saying goodbye to our first baker. Send Sam @sammysprinkless some love in the comments below💗
08 Oct 2026
*EPISODE 1 SPOILERS*
My time in the tent may have been much shorter than I'd have liked, it was so, so sweet 🩷 I'm very proud of myself and my little bee and crab guys, and I can't wait to watch the rest of my wildly talented baker friends for the rest of the season!
Thank you @cbcbakingshow @cbcgem 🧁🐝🦀
05 Oct 2026
For Ross and Al 🤍
Bottom layer: Lemon chiffon cake, lemon syrup soak, strawberry compote filling, lemon Italian meringue buttercream
Top layer: pistachio white chocolate cake, orange curd filling, white chocolate Swiss meringue buttercream
What an honour to be trusted to make such an important cake for dear friends :)
September 2025
24 Sep 2026
For Nehanda ☀️
Red velvet cake, cheesecake filling, cream cheese buttercream, hard candy gems
A common occurrence in my kitchen, late to the party because I'm finishing the cake, no time to take a nice photo without the chaos strewn around it. But what's life without a lil chaos!!!
Inspo pic on last slide 💕
12 Sep 2026
Sam Kim, 33 (she/her)
Hometown: Toronto, Ont.
Occupation: Social Media Marketer
Instagram: @sammysprinkless
Growing up as a competitive dancer and avid crafter, Sam has always had a strong creative streak. She still channels that energy through contemporary dance and baking inspired by her foodie family and Korean and Czech roots. Bold and brave, Sam loves experimenting and surprising people with unexpected ingredients and flavour combinations. Outside of her work in social media marketing, Sam also writes playful poetry, often inspired by her girlfriend, Sara.
Season 10 premieres Sunday, October 4th on @cbc and @cbcgem
11 Sep 2026
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