The Great British Bake Off series 12

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 three-dimensional biscuit replica of a favorite childhood toy and needed to have an interactive element with it in 4 hours.

Episode 3: Bread

The signature challenge tasked the bakers with making a focaccia in 2 hours and 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 three-dimensional themed display using milk bread in 4+1⁄2 hours.

Episode 4: Desserts

The signature challenge tasked the bakers with making a beautifully decorated pavlova in 2 hours and 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 2 elements, in 4+1⁄2 hours.

Episode 5: German

The signature challenge tasked the bakers with making 2 types of 12 German biscuits, which needed to be dipped, coated, or decorated, in 2 hours and 15 minutes. For the technical challenge, Prue asked the bakers to make a Prinzregententorte, consisting of eight 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 and 45 minutes. The showstopper gave the bakers 4+1⁄2 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 2 batches of glazed or iced chouxnuts: 6 filled and 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, and 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 4+1⁄2 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 2+1⁄2 hours. The technical challenge was set by Paul where the bakers were tasked to make 10 caramel biscuit bars in 1+1⁄2 hour. For the showstopper challenge, the bakers were required to make a caramel-flavored dessert with a sugar-work dome or sphere in 4+1⁄2 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 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 eight 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 two hours and forty-five minutes. A themed banquet display consisting of a crafted edible centrepiece surrounded by least twelve individual entremets desserts was set as the showstopper. The bakers were given five hours.

Episode 10: Final

The finalists were set the task of making a carrot cake in two hours and fifteen minutes for the signature challenge. For the final technical challenge, set by Paul, the bakers were given two hours and thirty minutes to create twelve Belgian buns filled with sultanas and lemon curd, with only two 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 four 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 two 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 one hour and fifteen 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 twelve 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, three 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 one hour and thirty minutes. A shadow box winter scene with a frame, to all be created with at least three different biscuits in four hours is the showstopper.