Episode 1: Cakes

For the first signature challenge, the bakers were given 2 hours to make a Madeira Cake, which was chosen as an "easy" challenge for the bakers. The cake should have a dome and a crack on top, though Mary stated the cake should not differ too far from the original. For the technical challenge, the bakers had 1³⁄₄ hours to make Mary Berry's recipe for a Walnut Cake, which should have three layers, a meringue coating, and caramelised walnuts. For the showstopper, challenge the bakers had 3¹⁄₂ hours to make a Black Forest Gâteau. The bakers were tasked with making a cake that should be extravagant and should "impress" Mary and Paul.

Episode 2: Biscuits

For the signature challenge, the bakers were given 2 hours to bake 24 identical biscotti of any shape, flavour or size. In the technical challenge, they were required to make 8 arlettes, which are high-end light delicate cinnamon-flavoured biscuits, in 2¹⁄₂ hours. For the show stopper, they were set the challenge of making 36 biscuits to be presented in a biscuit box made of a different kind of biscuit mix. They were given 4 hours in this challenge.

Episode 3: Bread

In their signature challenge, the bakers were given 1¹⁄₂ hour to make 2 quick bread to be made free-form (i.e. not in a tin). For the technical challenge, Paul set the bakers the challenge of baking 4 identical crusty baguettes in 2¹⁄₂ hours. For the showstopper challenge, the bakers needed to make a 3D bread sculpture in 5 hours, using three types of dough, and one of them should be filled.

* Paul received the first ever special commendation for his showstopper King of the Jungle.^[27]

Episode 4: Desserts

For the signature challenge, the bakers had 2 hours to make 12 crème brûlées. The brief specified that the custard must be set and that the bakers weren't allowed to use a blowtorch to caramelize the top. For the technical challenge, the bakers had 4 hours to make a Spanische Windtorte. This dessert had 2 types of meringue, Swiss and French, designed into a circular box and filled with cream and fruit. Three tiers of sweet cheesecakes were set as the showstopper. The structure must be self-standing, have unique flavors and be completed in 4¹⁄₂ hours.

Episode 5: Alternative Ingredients

This episode has a theme of using alternatives for ingredients usually used in baking. For the signature bake, the bakers were given the challenge of baking a cake, but without using sugar. They were given 2¹⁄₂ hour for the bake. For the technical bake, the challenge was to make 12 identical gluten-free pita breads in 2 hours. In the showstopper, the bakers needed to make an ice-cream roll using dairy-free ice-cream. They were given 4¹⁄₂ hours for the bake.

Episode 6: Pastry

For this week's signature challenge, the bakers had to make a Frangipane tart in 2 hours with the brief being that it must be open-topped and must be shortcrust pastry. In the technical, the bakers had to make 12 Flaounes, a cheese filled pastry made in Cyprus. They had 2 hours. Vol-au-vents were set as the Showstopper – the bakers had to make 2 types, all using their own puff pastry – in 3 hours and 45 minutes.

Episode 7: Victorian

For the first challenge, the bakers had 3 hours to make a raised game pie. The pie must have thin hot water crust pastry and must be very ornate, as most game pies from the era were. For the technical challenge, a tennis fruit Cake was set for the bakers. The bakers were given 3 hours to make a fruit cake, with royal icing, sugar paste, and gelatine. A Charlotte Russe was set as the showstopper. To be done in 5¹⁄₂ hours, the bake usually has ladyfingers around jelly and a sponge – with flavour and decoration being key.

Episode 8: Pâtisserie (Quarterfinals)

In the first quarter-final challenge, the bakers had to make 24 cream horns, 12 of each flavour, using either puff, rough puff or flaky pastry, in 3¹⁄₂ hours. Mary Berry's recipe for 9 mokatines was set as the technical challenge. They are small, delicate genoise sponges filled with a coffee buttercream that are meant to be attractive, as if "in a pâtisserie window", and only have 2 hours. Religieuse à l'ancienne were set as the showstopper challenge. They are large éclairs, stood upright with no dowelling, and decorated with buttercream. They were given 4 hours. Although the towers were left to stand for 2 hours after the challenge as traditional religieuse would have been left for such time, some of the towers began to collapse or lean upon being presented to Mary and Paul.

Episode 9: Chocolate (Semi-final)

For the first challenge, the bakers had 2¹⁄₂ hours to make a chocolate tart. The tart had to be ornate, intricate, and full of flavour. For the technical challenge, the bakers faced a staggered start, and were each given 1 hour and 15 minutes to make a chocolate soufflé – with Flora starting first, followed by Ian, Nadiya, and Tamal. A chocolate centrepiece was set as the showstopper. In 4 hours, the bakers had to create an ornate centrepiece using white chocolate in some form and including a biscuit element, the centrepiece having to be free-standing and attractive.

Flora's elimination meant that she was the first baker to have finished first in the technical challenge and be eliminated the same week.

Episode 10: Final

In the final signature challenge, the bakers had to make 16 iced buns, of which there must be two kinds, in 3 hours. In the technical challenge, the judges decided to use one of Paul Hollywood's recipes; the bakers had to bake 6 raspberry-flavoured mille-feuille with fondant icing in 2 hours. The recipe involved pastry – something all of the bakers had struggled with in Week Six. In the final showstopper, the bakers were given 4 hours to make a classic British cake in a minimum three-layered presentation.

Masterclasses

Mary and Paul show how to bake some of their favourite recipes and technical challenges.

Betting

As the show was pre-recorded, the winner of the show would have been known by those involved in the show. Bookmaker Ladbrokes halted betting on the show after "a run of bets" was placed for one contestant, many at shops in the Ipswich area.^[28]

It was also claimed that dozens of employees of BBC as well as the production company, Love Productions, had opened gambling accounts to place bets on the eventual winner.^[29]

Spoilers

In a BBC Radio 2 broadcast, judge Mary Berry accidentally revealed the eliminated contestant prior to the airing of episode three.^[30]

Contestants

Contestant Marie Campbell, who was the first Star Baker of the series, was criticised for being "semi-professional", after it emerged that she had been trained in Ecole Escoffier at the Ritz in Paris where she specialised in patisserie. A statement from the BBC said: "There are strict criteria to take part in the show and Marie met those criteria. She gained a certificate for one week’s training in Paris in 1984, more than 10 years ago. She has not worked professionally as a baker or chef."^[31][32]

Specials