Three finalists attempt pastry perfection with a Signature pithivier. Then, after one of the most intricate Technical challenges ever devised—fondant fancies—they're on to the Showstopper: a masterpiece made with notoriously difficult chiffon sponge.
Four bakers vie for a place in the final. Each labors to deliver petits fours to Mary and Paul's exacting Signature standards, and two watch their fraisier cakes collapse in the Technical. All pull out the stops for the Showstopper, choux gateaus.
The Signature demands delivery of perfectly baked crispbreads. Time and temperature work against the bakers in producing chocolate tea cakes in the Technical. The Showstopper tests the quality of the bake and how well it works as a building material.
For their Signature challenge, the bakers go all out with two types of sponge puddings. In the Technical, they face Queen of Pudding, a recipe direct from the archives of Mary Berry. A Showstopper strudel stretches them to their limits.
The bakers start off with an array of rich tortes in the Signature challenge. They then face the Technical: crème caramel; for some, there's more wobble than expected. The six-hour Showstopper is a mighty layered meringue.
Eleven bakers make 24 flatbreads for the Signature bake. The Technical challenge has them in a twist as they attempt an eight-strand plaited loaf. To stay in the tent, they must produce 12 sweet and 12 savory bagels for the Showstopper.
The Season 5 premiere: Twelve bakers tackle an upside down cake for the Signature bake. In the Technical, they undertake Paul's recipe for rum babas—baffling some of them. For the Showstopper, they attempt to produce a cake that reveals a hidden design when sliced.