The twelve bakers first signature challenge is to create a madeira cake. Their first technical challenge is Mary’s frosted walnut cake before they attempt to impress with their first showstopper, the black forest gateau.
The eleven remaining bakers have to prove themselves with biscuits. The Signature Challenge sees them having to create 24 biscotti. Paul's Technical Challenge features Arlettes, a labour intensive, reverse puff pastry biscuit from Southwest France. The Showstopper is to create an edible biscuit-box filled with 36 biscuits of a different flavour.
The 10 remaining bakers have to deal with bread this week. The Signature Challenge sees the bakers having to tackle a Bake Off first and make Quick Breads. Paul sets Baguettes as the Technical Challenge and for the Showstopper, the bakers have to create edible 3D Bread sculptures.
The nine bakers left in the running have to make desserts this week. The signature challenge comes in the form of a French classic called crème brulees. The bakers have to try and achieve the perfect wobble of the crème and an audible crack of the brulee. This week’s technical challenge features a European medley. Three baked cheesecakes make up the showstopper.
The remaining bakers have to try and bake without sugar, gluten or dairy this week. The signature challenge sees the bakers having to create a variety of sugar-free cakes, from an upside-down pineapple cake to carrot cakes. The technical challenge features gluten-free pittas. For their showstopper, the bakers have to make dairy-free ice cream rolls.
The remaining bakers have to prove their skill with pastry. They have to make frangipane tarts for their signature challenge and the technical challenge sees them having to make a traditional cheese-filled pastry from Cyprus called the flaouna. The showstopper is the classic 70’s canape, vol-au-vents. Bitesize puff pastry.