The teams compete to make perfect batches of miniature classics - 24 conversations and 24 tartes aux fruits - as well as a reinvented Black Forest gateau

The five teams take on a layered slices challenge including tiramisu. There's also a Showpiece of 36 servings of croquembouches. The lowest ranking outfit will be eliminated.

The four remaining teams are challenged to demonstrate their skills with chocolate, and for the first challenge, they must rely on their patisserie knowledge to succeed in a test where the recipe is a secret. They must then produce a showpiece on the theme of masked balls, which must incorporate two types of filled and moulded chocolates and a moving part.

Cherish Finden and Benoit Blin challenge the bakers to prepare two batches of perfectly uniform miniature classics - 24 pont neufs and 24 tartes au citron - in just three and a half hours. For the showpiece challenge, they must reinvent a classic Eton mess and turn it into a masterpiece of their own devising.

The teams take on a fruit roulade and opera slices. They also remodel the classic French pastry, the religieuse.

Liam Charles and Tom Allen put the remaining teams to the test with a secret recipe challenge, then gives them a chance to impress judges Cherish Finden and Benoit Blin with their showmanship by making a chocolate showpiece inspired by the theme of the four seasons.

Liam Charles and Tom Allen host the next stage of the patisserie contest, in which the three best teams from both sets of heats are brought together, facing new rivals and yet more demanding challenges as they strive to impress judges Cherish Finden and Benoit Blin. For their first task, the six teams must each prepare 24 classic croissants and 24 Viennoiserie in just four hours. The second challenge involves preparing a romantic sugar showpiece, which must incorporate two types of confectionery.

Liam Charles and Tom Allen host the quarter final, in which the five remaining teams must impress judges Cherish Finden and Benoit Blin in two challenges on the theme of childhood. The first task is to create a tiered macaron cake and two types of lollipops, before the bakers move on to create a fairytale showpiece combining sugar and chocolate.

Liam Charles and Tom Allen host the semi-final of the culinary contest, in which the four remaining teams must take on a secret recipe challenge, create a three-tiered cake, and rise to the unusual challenge of `live plating' to impress judges Cherish Finden and Benoit Blin and win a place in next week's final.

Liam Charles and Tom Allen host the final of the patisserie competition, with the last three remaining teams of bakers pulling out all the stops to impress judges Benoit Blin and Cherish Finden and be crowned as the first champion of the professional series. The bakers face a marathon nine-hour challenge, during which they must create a lavish banquet display large enough to serve 80 people. Their creation has to combine four different types of dessert and a towering showpiece combining chocolate and sugar work. Last in the series.

The toughest Bake Off on TV returns, inviting teams from top hotels and restaurants to do battle. This time, six teams tackle Linzer tortes, Bakewell tarts, and a red velvet cake.

The five teams of pro pastry chefs make layered fruit cake slices, lemon-shaped desserts and an éclair tower. But one team's patisserie journey is about to come to an end...

Things are getting tougher for the teams with an unseen secret recipe challenge and a magnificent showpiece featuring moving parts

The remaining teams bake two dozen gateaux Basques and tartes Tatin before reinventing teatime classic the Battenberg Cak, where only the extraordinary will do.

The remaining teams feel the heat rising as they must produce pristine, perfect cheesecake slices, pear-shaped desserts, and a themed pièce montée with two different flavours of choux buns.

Chocolate Week features a secret recipe challenge, and a Showpiece in which the teams have five hours to produce a magnificent sun, sea and sky-themed extravaganza with three types of chocolates. Their creations must demonstrate a mastery of chocolate, consummate technical ability, artistic flair - and a moving part.

The best six teams from both sets of heats are combined as they battle it out for a place in the quarter-final. For Holiday Week, the teams must create brioches polonaises, savoury Danish pastries and a jaw-dropping sugar Showpiece with fruit pastilles, fudge, and marshmallows.

In the quarter-final of the competition, the teams are challenged to prepare 24 ice-creams and 24 doughnuts in just four hours, before creating a spectacular Showpiece incorporating confectionery, sugar work and chocolate. The lowest-ranking team must leave the competition, whilst the remaining four secure their place in the semi-final.

Just four teams remain for the semi-finals, with challenges including the creation of an impressive tower of tarts and a spectacular piece of gourmet theatre known as live plating. At the end of the challenge, the teams are given three minutes to transform their table - and their cake - into a gastronomic work of art, with three of them securing their places in the grand final.

Three teams fight to be crowned the winners of 2019 as they create a stunning afternoon tea and mind-blowing wedding feast.

The toughest Bake Off on TV returns. The six teams tackle two miniature classics, strawberry tarts and fruit salad, before reinventing the retro pineapple upside-down cake.

The five remaining teams make the classic layered dessert millefeuille, master the art of illusion, and create a bird-themed pièce montée adorned with Paris-Brest

It's chocolate week, and the remaining teams are pushed to their limits with a secret, never-before-seen challenge, before creating firework-themed explosive chocolate showpieces.

Six new teams make tarte chiboust vallée d'Auge and rice puddings, before reinventing the Key lime pie, complete with breathtaking towering edible sculptures, for their showpiece.

The five remaining teams in this heat make layered vegetable cake slices and tomato shaped desserts, before creating an allotment-themed pièce montée made from 160 choux buns.