List of Bake with Anna Olson episodes
This is the episode list of the cooking show Bake with Anna Olson which airs on Food Network Canada in Canada.
Series overview
| Season | Episodes | Originally aired | ||
|---|---|---|---|---|
| First aired | Last aired | |||
| 1 | 40 | April 12, 2012 | August 23, 2012 | |
| 2 | 20 | September 6, 2015 | November 8, 2015[1] | |
Season 1 (2012)
| Episode # | No. in season |
Episode title | Director | Original airdate | |
|---|---|---|---|---|---|
| 1 | 1 | "Chocolate Cake" | Marc Simard | April 12, 2012 | |
| Olson demonstrates three classic chocolate cake recipes from the simple Devil's Food Cake to Red Velvet Cake and a Rich Chocolate Mousse Cake. | |||||
| 2 | 2 | "Pie Dough" | Marc Simard | April 12, 2012 | |
| Olson demonstrates how to make the perfect pie dough. Then, using that pie dough, she makes Pecan Butter Tarts, Pumpkin Pie, Coconut Cream Pie and Apple Cinnamon Galettes. | |||||
| 3 | 3 | "Chiffon Cake" | Marc Simard | April 19, 2012 | |
| Olson makes three light and airy chiffon cakes: the classic Angel Food Cake, Mini Lemon Chiffon Cakes with Lemon Glaze and Warm Maple Almond Chiffon Cakes served with four different garnishes reflecting the four seasons. | |||||
| 4 | 4 | "Pastry Cream" | Marc Simard | April 19, 2012 | |
| Olson shows viewers how to make the pastry staple pastry cream and highlight it in Strawberry Cream Tarts, a Classic Vanilla Birthday Cake with Caramel Pastry Cream, Apricot Orange Soufflés and Mini Cannolis. | |||||
| 5 | 5 | "Cupcakes" | Marc Simard | April 26, 2012 | |
| Olson makes three types of the pop culture phenomenon that is cupcakes. Starting with the basic Fluffy Vanilla Cupcakes, then Chocolate Spice Cupcake with Chocolate Swirl Frosting and finally Dulce de Leche Ice Cream Cone Cupcakes, that are served inside an ice cream cone, instead of the traditional paper cup. | |||||
| 6 | 6 | "Puff Pastry" | Marc Simard | April 26, 2012 | |
| Olson demonstrates how to make homemade puff pastry. She takes her puff pastry dough and makes three individual Puff Pastry Tarts: Apricot Vol au Vent, Salted Caramel Pear Tart and S’Mores Tart. She then makes an elaborate Chocolate Hazelnut Napoleon, and finally she takes the leftover puff pastry scraps and makes three savoury hor d'oeuvres: Pesto Palmiers, Sesame Cheese Straws and One Bite Tapenade Pockets. | |||||
| 7 | 7 | "Cheesecake" | Marc Simard | May 3, 2012 | |
| Olson shows viewers how to make three different types of cheesecakes, including the Classic New York Cheesecake, Individual Chocolate Swirl Cheesecakes, and a Key Lime Cheesecake. Finally, Olson takes the New York cheesecake and make mini Cheesecake Pops. | |||||
| 8 | 8 | "French Meringue" | Marc Simard | May 3, 2012 | |
| Olson shares her secrets on making the perfect meringue. She takes the meringue and highlights it in Birds' Nest, a Classic Passionfruit Pavlova and an elegant Hazelnut Dacquoise Torte. Finally, she makes little Meringue Mushrooms. | |||||
| 9 | 9 | "Chocolate Ganache" | Marc Simard | May 10, 2012 | |
| Ganache is used as a base for truffles and fillings for tarts, cookies and cakes. Olson starts with a simple ganache and makes Individual Ganache Tarts, followed by Molten Centre Chocolate Cakes, a fancy Opera Torte, and finally, Olson makes Chocolate Truffles. | |||||
| 10 | 10 | "Croissant Dough" | Marc Simard | May 10, 2012 | |
| Olson demonstrates the techniques behind making the French pastry by first creating the croissant dough and then making it into Classic Croissants, and three different Filled Croissants: Cheese, Almond and Chocoate (Pain au chocolat). Then she uses the croissants in a Chocolate Croissant Bread Pudding. Finally, she makes three types of mini croissants filled with Peanut Butter & Banana, Ham & Guyere, and Salted Toffee Pecan. | |||||
| 11 | 11 | "Crème Brûlée" | Marc Simard | May 17, 2012 | |
| Olson demonstrates the classic dessert of crème brûlée by making four types: Classic Vanilla Bean Crème Brûlée, Fresh Berry Crème Brûlée, Baked Apple Crème Brûlée and an egg-free Icewine Crème Brûlée. | |||||
| 12 | 12 | "Pâte Sablé" | Marc Simard | May 17, 2012 | |
| In this episode, Olson shows viewers the basics on working with a tender cookie and tart dough, more commonly referred to in the baking world as pâte sablé. With that, she makes Empire Cookies, Pumpkin Crème Brûlée Tarts, a Peach Raspberry Custard Tart, and three types of Icebox Cookies: Lemon Icebox Rounds, Earl Grey Squares and Chocolate Pinwheels. | |||||
| 13 | 13 | "Jelly Roll Cake" | Marc Simard | May 24, 2012 | |
| Olson makes different types of this sponge cake-based dessert known as jelly roll with the Classical Raspberry Jelly Roll, a heart-shaped Tart Lemon Roulade, and Flourless Black Forest Roulade. She also uses the Raspberry Jelly Roll to make a Charlotte Royale with a bavarian cream centre. | |||||
| 14 | 14 | "Choux Paste" | Marc Simard | May 24, 2012 | |
| Olson creates classic pastries with homemade choux paste dough including Crullers, Profiteroles, and Éclairs. Then using those profiteroles and transforming it into Gâteau St. Honoré and a cream puff tower known as Croquembouche. | |||||
| 15 | 15 | "Squares" | Marc Simard | May 31, 2012 | |
| Olson shares her secrets on how to make her favourite squares, which includes Fudge Brownies, Pumpkin Swirl Cheescake Squares, Lemon Meringue Squares and Rocky Road Cinema Tortes. | |||||
| 16 | 16 | "Strudel" | Marc Simard | May 31, 2012 | |
| In this episode, Olson demonstrates different types of strudels. She starts with Caramel Apple Jalousie, then individual Cabernet Pear and Walnut Strudels, and finally a Classic Cherry Strudel. | |||||
| 17 | 17 | "Sandwich Cookies" | Marc Simard | June 7, 2012 | |
| Olson prepares three different types of sandwich cookies: Chocolate Vanilla Sandwich Cookies, Almond Linzer Cookies, and French Macarons. With the macarons, Olson makes a Macaron Tower to showcase them. | |||||
| 18 | 18 | "Nut Cakes" | Marc Simard | June 7, 2012 | |
| In this episode, Olson demonstrates cakes where nuts feature prominently in the recipe, including Financiers, Italian Pine Nut Cake, and a Mont Blanc Torte with a Nut Brittle as a garnish. | |||||
| 19 | 19 | "Shortcake" | Marc Simard | June 14, 2012 | |
| Olson makes three variations of the classic dessert strawberry shortcake: the American version of Classic Farmhouse Strawberry Shortcake, the British style Strawberries and Cream Sponge Cake, and the French Fraisier Torte. With the American version, she also makes a Strawberry Shortcake Trifles. | |||||
| 20 | 20 | "Chocolate Pastry" | Marc Simard | June 14, 2012 | |
| Olson teaches viewers how to make basic chocolate pastry dough and turns it into three desserts including Chocolate Slice Cookies, Tarte au Chocolat, and Warm Chocolate Orange Tarts. | |||||
| 21 | 21 | "Brioche" | Marc Simard | June 21, 2012 | |
| In this episode, Olson demonstrates how to make brioche dough and creates desserts and hors d'oeuvres with it. She starts by creating a Classic Brioche, then a Tarte Tropézienne filled with vanilla custard, followed by the decadent Chocolate Hazelnut Brioche Cake and finally a variety of Brioche Tea Sandwiches. | |||||
| 22 | 22 | "Flourless Pies & Tarts" | Marc Simard | June 21, 2012 | |
| Olson makes several desserts that are gluten-free. First a Raspberry Clafoutis that replaces flour with ground almonds, then a Flourless Pear and Cranberry Pie and Flourless French Apple Tart, both with flourless crusts. With the crust, Olson makes Cheddar Biscuits with Preserves. | |||||
| 23 | 23 | "Lady Fingers" | Marc Simard | June 28, 2012 | |
| Olson makes desserts that feature ladyfinger. She starts by making the basic ladyfinger recipe and dip the biscuits into chocolate for Chocolate Dipped Ladyfingers. Next, she creates the classic Italian dessert Tiramisu as well as a Raspberry Lemon Torte. Finally, she changes up the ladyfinger batter and creates Coconut Almond Madeleines. | |||||
| 24 | 24 | "Upside Down Cake" | Marc Simard | June 28, 2012 | |
| Olson showcases different versions of the upside-down cake including the classic Pineapple Upside-Down Cake, Lemon Berry Saucing Cakes, and Brown Butter Cranberry Gingerbread Cakes with Brown Butter Caramel Sauce. As a twist, she adds a meringue topping and an accompanying sauce to transform the Lemon Berry Saucing Cakes into Lemon Berry Meringue Cakes with Bumbleberry Sauce. | |||||
| 25 | 25 | "Steamed Puddings" | Marc Simard | July 5, 2012 | |
| Olson demonstrates popular steamed puddings recipes. She starts by making English Sticky Toffee Pudding, then the Asian-inspired Steamed Lemon Soufflé Cakes, and the traditional Grand Plum Pudding, otherwise known as Christmas Pudding in the UK. | |||||
| 26 | 26 | "Pound Cake" | Marc Simard | July 5, 2012 | |
| In this episode, Olson demonstrates several pound cake recipes starting with the Classic Lemon Pound Cake, and then with Individual Marble Bundt Cakes with Ganache Glaze. With the Lemon Pound Cake recipe, she makes an elegant Fondant Covered Heart Cake. | |||||
| 27 | 27 | "Fruit Pies" | Marc Simard | July 12, 2012 | |
| Olson makes several pies with fruit fillings. She starts things off with her Blue Ribbon Apple Pie, then she makes a Mincemeat Pie, as a showstopper piece, a Bluberry Lattice Top Pie, and finally, individual Frosted Raspberry Hand Pies. | |||||
| 28 | 28 | "Veggie Cakes" | Jennifer Fraser | July 12, 2012 | |
| Olson makes cakes and loafs with vegetables as a key ingredient, including Classic Zucchini Loaf with Orange, Carrot Cake with Cream Cheese Frosting, Rich Beet Chocolate Cake with a fudgy frosting, and Potato Chocolate Mini Cupcakes topped with chocolate ganache. | |||||
| 29 | 29 | "Chocolate Mousse" | Jennifer Fraser | July 19, 2012 | |
| Olson makes three chocolate mousse recipes using dark, milk, and white chocolate. First, a Classic Dark Chocolate Mousse, then a semi-frozen Minted Milk Chocolate Semifreddo, and finally a White Chocolate Cranberry Mousse Tart. | |||||
| 30 | 30 | "Scones & Biscuits" | Marc Simard | July 19, 2012 | |
| Olson demonstrates how to make the British scone and its American cousin, the biscuit. She first makes Basic Buttermilk Biscuits, followed by Classic Lemon Cranberry Scones with Lemon Glaze, and Berry Tarts with Honey Biscuit. Finally, using the basic biscuit recipe, she make two Savoury Spiral Scones, one filled with garlic cream cheese and one with bacon and cheddar cheese. | |||||
| 31 | 31 | "Drop Cookies" | Jennifer Fraser | July 26, 2012 | |
| In theis episode, Olson creates a variety of drop cookies and drop cookie-inspired desserts including Classic Chocolate Chip Cookies, Oatmeal Raisin Sandwich Cookies, and Warm Peanut Butter Cookie Cakes. She also makes Anna Olson's Ice Cream Sandwiches with a homemade chocolate ice cream filling. | |||||
| 32 | 32 | "Rolls & Buns" | Jennifer Fraser | July 26, 2012 | |
| Olson demonstrates recipes for rolls and buns starting with the Classic Parker House Roll, then fancy Braided Egg Buns, and the sweet Anna Olson's Hot Cross Buns. She also teaches viewers how to make Homemade Butter to go as an accompaniment to the rolls and buns. | |||||
| 33 | 33 | "Doughnuts" | TBA | August 2, 2012 | |
| Olson makes different types of doughnuts including Apple Fritters, Raspberry Jelly Doughnuts, Truffle Centred Beignets, as well as a cake that is inspired by a Boston cream doughnut, Anna Olson's Boston Cream Pie. | |||||
| 34 | 34 | "Lemon Curd" | TBA | August 2, 2012 | |
| In this episode, Olson makes different desserts that showcase lemon curd. First, a British-style Lemon Curd Whip with Berries. Then, she makes the French bistro dessert, Anna Olson's Tarte au Citron. Also, Olson makes the North American classic Anna Olson's Lemon Meringue Pie. Finally, Olson spirals the lemon curd into an ice cream to make Lemon Ripple Ice Cream. | |||||
| 35 | 35 | "Shortbread Cookies" | TBA | August 9, 2012 | |
| Shortbread is an old-fashioned style of cookie that is buttery and rich, and Olson starts out preparing a basic Vanilla Spritz Shortbread by piping cookie dough through a cookie press. Then, she prepares traditional Scottish Pan Shortbread. For the ultimate application of shortbread, Anna creates Chocolate Raspberry Napoleons, shortbread at its most elegant. And finally, Olson bakes Decorated Shortbread Cut-Outs. | |||||
| 36 | 36 | "Sticky Buns" | TBA | August 9, 2012 | |
| Sticky buns are a bakery staple, made from yeast dough and baked with sweet, sticky ingredients. Starting with Classic Cinnamon Sticky Buns, Olson shares her trade secrets on baking the perfect bun. She then advances the lesson with a British-style Chelsea Loaf, filled with both dried and candied fruit. This is followed by the dessert style Banana Walnut Sticky Buns with a white chocolate frosting. And with day-old leftover, Olson creates Sticky Bun French Toast. | |||||
| 37 | 37 | "Gingerbread" | TBA | August 16, 2012 | |
| Gingerbread ranges from a soft, moist loaf cake to something close to a ginger biscuit. Olson starts at the beginning when she shares her recipe for basic Gingerbread Cut-out Cookies. Olson then prepares a moist and fragrant Classic Gingerbread Cake. To create an elegant and formal dessert with gingerbread, Olson bakes a Gingerbread Berry Layer Cake with lemon frosting. And finally, Olson makes Gingerbread Placecard Tags. | |||||
| 38 | 38 | "Coffee Cakes" | TBA | August 16, 2012 | |
| Olson begins with a basic coffee cake: Sour Cream Pecan Coffee Cake. This cake has a crumbly streusel layer in the middle and on top. Next, Olson advances the lesson by adding a fruit layer buckle and bakes a Raspberry Ricotta Buckle. For a truly inspired dessert, Olson combines the a butter tart with the simplicity of a coffee cake and creates a plated dessert: Butter Tart Coffee Cake. And for a coffee cake featuring actual coffee, Olson bakes up some individual Cappuccino Cakes. | |||||
| 39 | 39 | "Candied Orange Peel" | TBA | August 23, 2012 | |
| Candied Orange Peel is as a treat on its own, and add a sweet, delicate citrus accent to a number of desserts. Olson begins by candying orange peel and then turning it into a confection, Chocolate Dipped Orange Peel. Next, she uses that same candied orange peel as a key ingredient in a Classic Fruitcake. Then for a restaurant-worthy dessert, Olson creates a Southern Lane Cake. And to finish things off, Olson creates her mom’s favourite Italian dessert, Candied Orange Cassatas. | |||||
| 40 | 40 | "Focaccia" | TBA | August 23, 2012 | |
| Focaccia is traditional flat-style Italian bread that can be prepared sweet or savoury. Olson begins with basic focaccia dough and makes aromatic Rosemary Onion Focaccia. Using the same dough, she swaps savoury for sweet and creates Cranberry Chocolate Focaccia Twists. For an artisanal version of the bread, Olson bakes a Potato Parmesan Focaccia. And finally, Olson shares some options for leftover focaccia with a lesson she calls "Croutons 101".[2] | |||||
Season 2 (2015)
| Episode # | No. in season |
Episode title | Director | Original airdate | |
|---|---|---|---|---|---|
| 41 | 1 | "Biscotti" | TBA | September 6, 2015 | |
| Biscotti are staple cookies in most coffee shops. These twice-baked Italian cookies share some common techniques and Olson starts with Classic Cranberry Almond Biscotti. Then she moves on to Chocolate Pistachio Cantucci. Finally, Olson bakes up Biscotti Ricotta Cheesecake. | |||||
| 42 | 2 | "Flourless Cakes" | TBA | September 6, 2015 | |
| Cakes made without traditional wheat flour are also some of the most delicious cakes in a baker’s kitchen. Olson begins by baking a traditional Italian Blood Orange Syrup Cake using ground almonds and corn flour. She then moves on to a rich Flourless Chocolate Torte. She finishes by making Flourless Mini Vanilla Cupcakes with Buttercream Frosting. | |||||
| 43 | 3 | "Bagels & Pretzels" | TBA | September 13, 2015 | |
| Fresh from the oven bagels and pretzels share the same common technique of being boiled before they are baked. Olson starts this episode with a recipe inspired by her grandmother, Easy Poppyseed Bagel Bites. Then she puts her own twist on an old favorite, Soft Pretzels. She rounds things off with Classic Bagels. | |||||
| 44 | 4 | "Marzipan" | TBA | September 13, 2015 | |
| Marzipan is a sweet paste made from ground almonds and sugar. Olson starts by sharing her recipe for homemade marzipan, which she turns into Chocolate-dipped Cutouts. Then she puts a twist on an old favorite with Individual Marzipan Fruitcakes, and finishes up with a Battenberg Cake, a pink and white checkboard cake covered in marzipan. | |||||
| 45 | 5 | "Bars" | TBA | September 20, 2015 | |
| Bars are cut into rectangle portions to earn their name. Olso starts this episode with a healthy staple, the Granola Bar. Then she steps things up with a distinctly Canadian treat, Nanaimo Bar. To top things off, Olson shares her recipe and techniques for Chocolate-covered Caramel Bars. | |||||
| 46 | 6 | "Savoury Pies" | TBA | September 20, 2015 | |
| Like fruit pies, Savoury Pies are an important part of a pastry chef’s repertoire. This episode showcases the dough recipe that best suits savoury fillings. Olson begins by making a basic savoury pie crust and uses it as the base for her Leek and Gruyere Quiche. Then she moves on to a personal favourite, French-Canadian Tourtiere. Olson finishes off with the most famous of all savoury pies, Chicken Pot Pie made with a flaky biscuit topping. | |||||
| 47 | 7 | "Cake Cookies" | TBA | September 27, 2015 | |
| Cake Cookies are soft and moist like cake, but baked like a cookie. Olson kicks things off with one of her favorites, Pfeffernüsse. Then she bakes up some soft Pumpkin Spice Cookies and tops them with a cream cheese frosting. For the ultimate in cake cookies, Olson finishes by making Chocolate Peanut Butter Whoopie Pies. | |||||
| 48 | 8 | "Danishes" | TBA | September 27, 2015 | |
| Danishes are a bakery staple and can make any breakfast extra special. Olson begins by making Danish pastry dough, and turns that into Spiral Raisin Danishes. Next, Olson gets more advanced in terms of shapes and flavours with Cherry Danish Twists and Tropical Fruit Pinwheels. To round things out, Olson shares her recipe for an elegant Filled Danish Braid, filled with cream cheese and mixed dried fruits, and is glazed with icing and sweet sliced toasted almonds. | |||||
| 49 | 9 | "Cobblers & Crisps" | TBA | October 4, 2015 | |
| Cobblers and crisps are the comfort food of the dessert world. These desserts share a common characteristic of having fruit on the bottom and some sort of pastry on the top. Olson begins by baking a simple Warm Apple Crisp. Then, Olson steps it up with a Bumbleberry Cobbler with a scone-like topping. Finally, Olson bakes a Rhubarb Crumble Tart with a streusel topping and served with a Laurel Crème Anglaise. | |||||
| 50 | 10 | "Buttercream" | TBA | October 4, 2015 | |
| Buttercream is the most popular of all frostings and can be made in a variety of styles to suit different types of cakes. Olson starts by baking Lemon Coconut Cupcakes, topped with a basic fluffy buttercream. Then, she gets a bit more advanced with a Pecan Torte with a buttery, golden French Buttercream. Finally, Olson caps things off with a Chocolate Berry Cake with Italian Buttercream. | |||||
| 51 | 11 | "Petit Fours" | TBA | November 4, 2015 | |
| Petit Fours Petits Fours are little French two-bite cakes. They can add a little something extra to any special occasion. Anna starts by baking classic shell-shaped Citrus Madeleines. Then she moves on to Mini Chocolate Hazelnut Friands. These are rich, dense little chocolate cakes. No lesson in Petits Fours would be complete without making colorful Fondant Glazed Petits Fours. These are the most recognizable of all Petits Fours and Anna also shares her recipe for making homemade fondant. | |||||
References
- Bake with Anna Olson: season 2 Episode Guide Food Network Canada. Retrieved on 2016-03-11.
- Bake with Anna Olson: season 1 Episode Guide Food Network Canada. Retrieved on 2016-03-11.
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