[1] Mel Giedroyc and Sue Perkins again presented the show and Mary Berry and Paul Hollywood returned as judges.

For their first technical challenge, the bakers were required to bake an angel food cake using Mary Berry's recipe in 2+1⁄2 hours.

For the final bake, an elaborately decorated loaf was set as the showstopper challenge to be completed in four hours.

For their signature challenge, the bakers were asked to make a trifle of their own choice, using ladyfingers, sponge or biscuit for the base and either jam or custard for the middle layer, to be done in three hours.

For their technical challenge, the bakers were required to prepare, in 1+1⁄2 hours, six floating islands using Mary Berry's recipe.

For the signature challenge the bakers are asked to bake a double-crusted fruit pie with a filling of their choice to be done in two hours.

For the signature challenge, the bakers were asked to make their favourite traybake in two hours and cut into identical pieces.

In the technical challenge, the bakers needed to make eighteen tuiles using Mary Berry's recipe in 1+1⁄2 hours.

In the first challenge, the bakers were required to make a sweet tea loaf using yeast, either in a tin or free form.

In the showstopper challenge, the bakers have four hours to make three different types of puff pastries: one must be filled, another has to be iced and the final one is of their choice.

The bakers are challenged in the technical bake to make a dacquoise which consists of three layers; coiled meringue, coffee custard and a hazelnut praline top, to be done in 2+⁄3 hours.

For the showstopper, the bakers are pushed out of their comfort zones and asked to create novelty vegetable cakes which must be dairy free, to be completed in four hours.

For the technical bake, the bakers are challenged to make a Charlotte Royale consisting of Swiss roll surrounding a bavarois in 2+1⁄2 hours.

For the final showstopper challenge of the series, the bakers are asked to bake the ultimate showpiece – a three-tiered wedding cake in 6 hours.