No description available

No description available

No description available

No description available

No description available

No description available

No description available

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

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

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

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

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

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

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

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

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.

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.

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

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

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.

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

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

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

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

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