The Worst Episodes of The Great Australian Bake Off

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The first challenge for the bakers is a family-sized signature cake.

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The bakers are tasked with creating biscuits, including Matt's technical task, Italian cannoli.

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For this challenge, the bakers work with choux pastry and create a Paris-Brest as well as a Gateau St. Honore.

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The bakers are tasked with creating different pies, including savoury pies and a blood orange meringue pie.

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The eight remaining bakers are tasked with baking with chocolate. They cook brownies and a Black Forest gateau.

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The last six contestants are challenged by Dan Lepard's speciality: bread.

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Desserts are the task this episode for the bakers. They make individual hot puddings and a dried apricot pavlova.

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The remaining five bakers are tasked with cooking pastry. They make miniature savoury pastries and a strudel.

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The theme for the bakers is classics. Classic doughnuts and a passionfruit tart are on the menu, and a High Tea show stopper pushes the bakers to new heights.

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Only three bakers are left for the final challenge. This will test the bakers to their limits as they are asked to create a cornucopia cake and signature vanilla slices.

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What better way to kick off the series than with a Bake Off cake off! The bakers have two hours to bake one family sized signature cake. The bakers have to cook in an unfamiliar kitchen to a tight deadline under the watchful eyes of judges Maggie Beer and Matt Moran

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The bakers are tasked with creating biscuits, including Matt's technical task, Italian cannoli.

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This challenge is to bake one family-sized savoury quiche with a filling of their choice. The technical bake is a pistachio frangipane tart with roasted rhubarb and raspberries.

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The eight remaining bakers are tasked with baking with chocolate. They cook brownies and a Black Forest gateau.

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The seven remaining bakers get baking some bread, including making savoury flat breads and knotted bread rolls.

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The remaining bakers are tasked by Matt and Maggie to create their versions of two classic dishes, a Swiss roll and a Neenish tart.

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The remaining five bakers are tasked with cooking pastry. They make miniature savoury pastries and a strudel.

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Matt tasks the remaining amateur bakers with creating 12 bee stings, a traditional German sweet yeast cake.

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