Meet the new baker’s dozen of contenders. Juicy fruitcakes, heavenly genoise and fantasy birthday cakes are whipped up beneath the big white tent.
Careful to bake, not burn, their biscuits, the bakers get figgy with rolls, flaunt their personalities in chocolate, and stun with sculpted dough.
Inviting tear & shares, veggie burger baps and artfully scored loaves give the bakers a chance to prove themselves to a cutting bread critic: Paul.
That’s the way the unmolded cake crumbles for one tearful baker. Maids of Honour tax the contestants, while Indian milk sweets delight the senses.
The contestants get a jump on Jazz Age favorites, concocting ornate custard pies, tricky beignets soufflés, and heady cakes inspired by cocktails.
Pretty meringue cakes tempt the bakers to overreach, while delicate verrines threaten to shatter nerves. Will the squad’s bombes blow away the judges?
The contenders face the music -- and vie for a Hollywood handshake -- with light, not tight, buns; fun-filled party pastries; and kaleidoscopic cakes.
The heat is on and the fear of a soggy bottom looms for hopefuls handling savory tarte tatins, flaky Moroccan pies and challenging vertical sweets.
Perfection expected, but can it be achieved? Domed tartlets, gateaux St-Honoré and sugar-glassed beauties take the bakers to new levels of stress.
Chocolaty decadence, dainty Stilton soufflés and scrumptious illusions push the finalists further. Who will crack -- and who will rise above the pack?
Jittery hopefuls rally to impress the judges with a regionally specific signature, a chocolatey technical and a brilliant biscuit selfie.
Temperatures rise as the bakers attempt a traditional traybake, make a Monet-inspired cake and build a showpiece in sweltering heat.
Bread Week hands the bakers a classic Chelsea bun challenge, a takeaway-themed technical and a towering showstopper with multiple tiers.
It's a sweet week for the remaining contestants, with rolled meringue, jiggly gelatin and a mesmerizing chocolate masterpiece that melts away.
Big flavors fill the tent when the bakers make ginger cake, two batches of a finicky Middle Eastern pastry and a hanging spiced-biscuit chandelier.
With just seven contestants left, it's time to fry, fire and form pastry into sweet and savory samosas, French puit d'amour and perfectly shaped pies.
For the first time ever, it's Vegan Week, which calls for a no-butter shortcrust, an eggless meringue and a plant-based celebration cake.
In a high-stakes quarterfinal, the five remaining bakers must make savory open sandwiches, sweet spherical snacks and a figure from assorted pastries.
A tense semifinal serves up a trio of high-end patisserie challenges: one that's deceptively simple and two more that are astonishingly complex.
With everything on the line, the remaining competitors rush to deliver iced doughnuts, fire-baked pita bread and an incredible edible landscape.
A dozen new hopefuls tackle their first bakes of the season with a family-sized fruity cake, chocolate mini rolls and a showstopping edible illusion.
Paul and Prue test the bakers' skills and precision with signature sandwich cookies, homemade fortune cookies and a functioning biscuit board game.
The bakers' stress levels are on the rise with a menu of tea cakes, a two-level cottage loaf and a bread sculpture colored with natural dyes.
It's a caramel lover's dream with luxurious layered shortbread, a daunting Dutch treat and the tent's stickiest showstopper to date.
A week of puddings hands the bakers a steamy signature, a twisty technical with staggered start times, and a multilayered trifle terrine.
The remaining bakers test their pastry prowess on savory shortcrust pies, Paul's pasteis de nata and a hand-raised pie with a hot water crust.
With just six bakers left in the competition, it's time for a series of Italian-themed challenges -- and the sweltering temperatures to match.
The remaining bakers must revive recipes of the past with Bedfordshire clangers, a traditional rum Nicky, and the Savoy cake, a Victorian favorite.
In a technically demanding semifinal, the bakers make choux buns, layered Les Misérables cake slices and a sculptural centerpiece out of meringue.
The pressure's on to perform in a grueling final round of bakes that includes three types of bread, iced ginger biscuits and an elaborate entremet.
A fresh batch of contestants face their first challenges in the tent, including Mary's recipe for Jaffa cakes, which require tricky chocolate work.
The 11 remaining bakers are tasked with creating two dozen iced biscuits, 12 perfectly piped Viennese whirls and a showstopping gingerbread scene.
Bread expert Paul challenges the contestants to make loaves with a sweet twist, rolls without an oven and a centerpiece with three different flours.
For the first-ever Batter Week, the nine bakers left must make a uniformly baked batch of Yorkshire puddings, lace pancakes and Spanish churros.
The eight remaining contestants are tested on how well they handle three types of pastry, including a notoriously difficult bite-size variation.
The contestants take inspiration from the garden in this week's challenges: a citrus-flavored Signature, a leafy Technical and a floral Showstopper.
In this season's quarterfinal, the six remaining bakers must prove their skills in the creation of an unusual and complex multilayered French dessert.
The five contestants are given challenges inspired by the time of Henry VIII: a shaped savory pie, knotted jumbles and a Tudor-themed marzipan cake.
This season's semifinal sees the four bakers left attempting to make perfectly laminated palmiers, a fruit-topped Savarin and 36 mini fondant cakes.
To crown a winner, the three finalists must tackle Signature meringues, a classic recipe without measurements and a five-hour Showstopper.
Twelve amateur bakers enter the tent for week one of competition for Signature, Technical and Showstopper cakes that go from ordinary to spectacular.
The bakers face taking the biscuit as they turn out Signature biscotti, Paul's puff pastry arlettes and a Showstopper edible box holding 36 biscuits.
The 10 remaining bakers need firm hands to make quick breads, tackle the Technical baguette challenge and create a Showstopper 3D bread sculpture.
Bakers tackle French favorite crème brulée for a Signature challenge, then a Technical Spanish torte and three perfect cheesecakes for a Showstopper.
Baking's a challenge with ordinary ingredients, but this week, bakers have to make sugar-free cakes, gluten-free pitas and dairy-free ice cream cakes.
Bakers work almonds into frangipane tarts, face an obscure Cyprian flaouna for the Technical and turn out puff pastry vol-au-vents for a Showstopper.
A trip back to Victorian times is in store for the bakers, who must create a raised game pie, a fruitcake and a charlotte russe for the Showstopper.
With five bakers left, the competition gets tougher as they attempt tricky cream horns, Mary's mokatine cakes and a two-tiered choux pastry tower.
Four semifinalists face death by chocolate, that beloved but temperamental ingredient, in tarts, soufflés and a showstopping chocolate centerpiece.
In the last competition, three finalists tackle filled iced buns, Paul’s classic raspberry millefeuille and a multi-tiered Showstopper layer cake.
In the season opener, 13 bakers compete in three cake challenges, making simple sandwich cakes, angel food cakes and showstopper chocolate cakes.
For the bread competition, the bakers must create European-style bread sticks, technically challenging English muffins and memorable bread loaves.
Eleven bakers test their dessert bona fides by making layered biscuit, cake, jelly or custard trifles, Floating Islands and stunning petits fours.
To demonstrate their pies and tarts skills, the bakers make double-crusted fruit pies, English custard tarts and from-scratch phyllo centerpieces.
Eight bakers vie for the biscuits and traybakes crown, first producing their favorite traybake, then super-thin tuilles and finally biscuit towers.
The bakers create tea loaves for the Signature sweet dough challenge, then make Paul's apricot couronne recipe and two types of European sweet bun.
For the pastry challenges, the bakers must reinvent outdated suet pudding, create cream-filled religieuses and make three types of puffed pastries.
Quarter-finalists compete in three specialty challenges, making wheat-free loaves, layered, gluten-free Dacquoises and dairy-free vegetable cakes.
For the French-themed semi-final, four bakers create three varieties of savory canapé, a complex Charlotte Royal and a multi-layered Opera cake.
Mary and Paul challenge the final three bakers to produce a complex, creative picnic pie, two types of pretzels and a three-tiered wedding cake.
Twelve amateur bakers begin the competition with the challenge of creating a Swiss roll, Mary Berry's classic cherry cake and miniature British cakes.
The eleven remaining bakers must create biscuits to complement a cheese course, make Mary's Florentines and design a three-dimensional "showstopper."
In the contest's third week, the remaining bakers must produce perfect rye rolls, follow Paul's ciabatta recipe and make a filled centerpiece loaf.
The competition continues with a "saucy puds" bake-off, a tiramisu technical challenge and a heated Showstopper round featuring baked Alaska.
The remaining bakers try to conquer custard tarts, mini pear pies and the Showstopper's tall challenge: Create three-tiered pies in only four hours.
The six remaining bakers have two hours to bake a 24-step Swedish Princess torte and must make a modern version of a Hungarian Dobos torte.
From pasties to samosas, this week's baking battles includes both savory and sweet, plus an elusive multilayered pastry puzzle known as kouign amann.
The five remaining bakers show off their sweet skills in the quarterfinals with fruit loaves, three dozen doughnuts and a tasty technical challenge.
The heat is on during the semifinals when the bakers must create baklava, a 20-layer German schichttorte and entremet, a complex mousse-based cake.
A trophy awaits the finalist who masters a classic technique that typically takes days, and can deliver several perfect pastries -- with no recipe.