Episode 1: Cake

For the signature challenge, the bakers were tasked with making 12 decorative mini rolls, in 2 hours. The technical challenge, set by Prue, required the bakers to make a malt loaf served with homemade butter, in 2 hours. In the showstopper challenge, the bakers were given 4 hours to create an anti-gravity illusion cake, representing a precious memory.

Episode 2: Biscuits

For the signature challenge, the bakers were tasked with making 24 identical Brandy snaps in 2 hours. The technical challenge, set by Paul, required the bakers to make 12 sandwiched jammy biscuits, consisting of two baked biscuits, jam, and buttercream, in 1 hour and 45 minutes. For the showstopper challenge, the bakers needed to create a 3D biscuit replica of a favorite childhood toy in 4 hours. The replica needed to have an interactive element.

Episode 3: Bread

The signature challenge tasked the bakers with making a focaccia in 2 hours 45 minutes. The technical challenge, set by Paul, tasked the bakers with making 15 olive and cheese ciabatta breadsticks, served with a tzatziki dip, in 2 hours. For the showstopper challenge, the bakers were asked to create a 3D themed display using milk bread, in 4¹⁄₂ hours.

Episode 4: Desserts

The signature challenge tasked the bakers with making a beautifully decorated Pavlova, in 2 hours 45 minutes. For the technical challenge, set by Prue, asked the bakers to make 4 individual sticky toffee puddings, served with sticky toffee sauce, 2 Tuile triangles, and a creme anglaise. The bakers had 90 minutes. For the showstopper challenge, the bakers were given the enormous task of making a celebratory joconde imprimé dessert, composed of a highly decorated joconde sponge wrapped around at least two elements, in 4¹⁄₂ hours.

Episode 5: German

The signature challenge tasked the bakers with making two types of 12 German biscuits, which needed to be dipped, coated, or decorated, in 2 hours 15 minutes. For the technical challenge, Prue asked the bakers to make a Prinzregententorte, consisting of 8 thin layers of genoises sponge sandwiched with chocolate cream, coated with a shiny chocolate ganache, decorated with rosettes and tempered chocolate crowns, in 2 hours 45 minutes. The showstopper gave the bakers 4¹⁄₂ hours to produce a yeast-leavened cake. The cakes must be at least two-tiered and inspired by the yeasted cakes popular in Germany.

Episode 6: Pastry

For the signature, the bakers were tasked with making two batches of glazed or iced chouxnuts: 6 filled, 6 not filled, to be done in 2 hours. For the technical challenge, Paul required the bakers to make a large baklava. They were asked to layer Filo pastry with a pistachio and walnut filling, cut into a star design, in 2 hours and 45 minutes. For the showstopper, the bakers were given the intricate task of making a Terrine pie, in 4¹⁄₂ hours. The pies needed to have an ornated pastry decoration on the outside and a neat pattern or design when cut open.

Episode 7: Caramel

For the first signature challenge, the bakers were required to produce a sharing-sized decorative caramel tart in 2¹⁄₂ hours. The technical challenge was set by Paul where the bakers were tasked to make 10 caramel biscuit bars in 1¹⁄₂ hour. For the showstopper challenge, the bakers were required to make a caramel-flavored dessert with a sugar-work dome or sphere in 4¹⁄₂ hours.

Episode 8: Free-from (Quarterfinals)

For the signature bake, the bakers were given the challenge of baking 8 dairy-free ice cream sandwiches in 3 hours For the technical challenge was to make 8 identical vegan sausage rolls accompanied by a sticky red onion chutney, in 2 hours. In the showstopper, the bakers needed to make a gluten-free celebration cake with at least two tiers. They were given 4 hours for the bake.

Episode 9: Pâtisserie (Semifinals)

In the semifinal signature challenge, the bakers were tasked to make 8 pâtisserie-style layered slices in 3 hours. For the technical bake, set by Prue, the bakers are tasked in making a Sablé Breton Tart, consisting of a sablé breton pastry base, topped with raspberry confiture, piped with pistachio crème mousseline, filled with fresh berries and topped with glided meringue kisses and chocolate curls, all in 2 hours and 45 minutes. A themed banquet display consisting of a crafted edible centrepiece surrounded by least 12 individual entremets desserts was set as the showstopper. The bakers are given 5 hours.

Jurgen's elimination received public backlash following the episode's airing with OFCOM receiving 115 complaints.

Episode 10: Final

The finalists were set the task of making a carrot cake in 2 hours and 15 minutes for the signature challenge. For the final technical challenge, set by Paul, the bakers were given 2 hours and 30 minutes to create 12 Belgian buns filled with sultanas and lemon curd, with only 2 instructions given. For the ultimate showstopper challenge, the bakers were tasked to make a Mad Hatter tea party display with sweet and savory afternoon tea treats, showcasing at least 4 different baking disciplines in 4 1/2 hours. The judges expect to see the madness feel of Alice in Wonderland in the bakes.

The Great Christmas Bake Off

The Great Christmas Bake Off featured It's a Sin's Olly Alexander, Nathaniel Curtis, Lydia West and Shaun Dooley.

The signature challenge required the bakers to make a Christmas Dinner's leftovers pie, in 2 hours, it can be made with any type of pastry, but the fillings must be made with leftovers from the baker's favorite Christmas Dinner. Prue's technical challenge tasked the bakers with making a chocolate Yule Log, in 1 hours and 15 minutes. The bakers were given 3 hours to make a Christmas Tree out of biscuit or meringue for the showstopper challenge.

The Great New Year Bake Off

The Great New Year Bake Off features Jon Jenkins and Kim-Joy Hewlett from Series 9, along with Rowan Williams and Hermine Dossou from Series 11.

For the signature challenge, the bakers were asked to create 12 buns, suitable for a New Year's day Breakfast, the buns can be any flavor or shape, but must be yeasted and feature a topping of the baker's choice, 3 hours are given. Paul's technical challenge required the bakers to make a New Years Eve cake inspired by the traditional Greek Vasilopita, consisting of a perfectly baked lemon mahleb and mastika sponge and decorated with water icing, lemon curd and crystallized citrus peel in 1 hour and 30 minutes. A shadow box winter scene with a frame, to all be created with at least 3 different biscuits in 4 hours is the showstopper.