It’s Bread Week, and the six remaining bakers will knead, proof, shape and hopefully rise above the competition. The Signature challenge starts with a duo of soda breads, testing the bakers’ ability to juggle flavors. Then, in the Technical, they face a tricky custard-filled treat that demands precision in frying and filling. For the Showstopper, the bakers create a four-legged bread sculpture, whose design and structure must hold firm.

The Signature has the bakers taking on baked meringue bombs; the Technical has them creating raspberry and pistachio entremets; the finalists are asked to create a celebratory three-tier masterpiece for their Showstopper.

With the finale in sight, Pâtisserie Week turns up the heat; the Signature dessert is a high-wire act creating decorative custard pies; in the Technical, Paul and Prue set a mysterious and highly intricate French pastry.

The new season kicks off with Cake Week as eight of America's best amateur bakers strive to impress judges Paul Hollywood and Prue Leith; for the Signature, they must create towering vertical layer cakes.

In the grand finale, the top three bakers face their toughest challenges yet. It begins with a rich chocolate tart for the Signature challenge, followed by a Technical that has the bakers in knots with a braided Swedish bake. For the Showstopper, they must create a breathtaking spring landscape, blending beauty, texture, and flavor into a masterpiece. Only one baker will rise above the rest to earn the coveted cake stand and be crowned America’s best amateur baker.

The bakers are one step closer to the final, but Pastry Week will test their skills like never before. In the Signature, they tackle a tarte Tatin, a caramelized French classic. Then, they face a Technical that demands finesse with a fancy French pastry. Finally, the Showstopper asks for a decorative vertical pie whose layers tell a story through design and flavor. Only the bakers who master these pastry challenges will earn a place in the all-important semifinal.

Cake Week brings a fresh set of challenges for the seven remaining bakers. In the Signature, they must present a fruit-forward bundt cake. Next, the Technical introduces a decadent Brooklyn favorite, challenging the bakers' ability to perfectly replicate this rich treat without a recipe. For the Showstopper, the bakers must create illusion cakes that reflect their ultimate cravings.

It's time for the semi-finals in the iconic baking tent as the final five bakers try to bake their way out of being sent home in a double elimination. But which bakers will impress judges Paul and Prue enough to secure a place in next week's finals?

Eight of the best amateur bakers in America enter the iconic white tent to put their baking skills to the test in the hopes of impressing judges Paul Hollywood and Prue Leith and becoming the Baking Show champion. It all kicks off with Cake Week, where the bakers are challenged to create elevated loaf cakes for the signature bake, a colorful British classic for the technical challenge, and a celebration-worthy sponge cake for the showstopper.

Six remaining bakers set out in pursuit of flakey, buttery deliciousness as they take on Pastry Week—no soggy bottoms here!

Get ready for the ultimate cookie-baking showdown as the nine best amateur bakers in America meet in the iconic baking show tent! It's Cookie Week, and our bakers have their first chance to make their mark in the tent—unless their cookies crumble!

With a double elimination on the horizon in this stressful Semifinal, the pressure to impress judges Paul Hollywood and Prue Leith has never been greater. The remaining bakers must create a perfectly baked meringue roulade for their signature challenge. For the technical bake, they’ll prove their proofing mastery as they tackle sweet and savory pretzels. Finally, the bakers take on creating a celebratory, multi-layered bombe glacée that’s as showstopping on the inside as it is on the outside.

It’s the Semifinal, and the pressure is on as the remaining bakers tackle three difficult challenges. First up is a Signature crème caramel, where achieving the perfect wobble is essential. Then, the Technical introduces an Eastern European bake that’s as complex as it is mysterious. For the Showstopper, the bakers must create a stunning jelly art masterpiece, combining beauty and flavor in one visually captivating creation.

Hosts Andrew Rannells and Casey Wilson direct aspiring bakers who face exhilarating challenges. Paul and Prue wisely judge, sending one home a week until one is crowned America's best.