Only three bakers are left for the final challenge. This will test the bakers to their limits as they are asked to create a cornucopia cake and signature vanilla slices.

Only three bakers are left for the final challenge. This will test the bakers to their limits as they are asked to create a cornucopia cake and signature vanilla slices.

Matt and Maggie set a series of party-themed challenges that will help them select the bakers for the final.

In Biscuit Week, our remaining amateur bakers face off in three exciting biscuit challenges: a Signature slice-and-bake, an alfajores Technical, and for the Show Stopper, they create a magical biscuit chandelier

Our three finalists have three bakes that stand between them and the glory of becoming Australia's best amateur baker.

The bakers must make careful considerations with their flavours during spice week as they tackle maamoul biscuits and a baklava tower.

The bakers must rise to the challenge during bread week where they take on a rye and beetroot bread and add their own flair to the pretzel showstopper challenge.

The bakers must test their bread-making skills as they prepare classic pumpkin scones in a technical challenge, before assembling a showstopping bread centrepiece.

Twelve of Australia's best amateur bakers are back in the shed where they must tackle three tricky cake challenges: a signature sponge, cotton cheesecake, and a miniature world cake.

The bake off shed is transformed into a beautiful garden party as the three remaining fight to become Australia's greatest home baker.

The remaining five bakers are tasked with cooking pastry. They make miniature savoury pastries and a strudel.

In the grand finale, our amateur bakers face off to win the title of Australia's Best Amateur Baker, creating signature fondant fancies and a tricky technical torte, before baking and building their ultimate dream homes.

Desserts are the task this episode for the bakers. They make individual hot puddings and a dried apricot pavlova.

The remaining bakers are given their hardest task yet for pastry week, to create a 3D animal sculpture out of choux pastry.

The bakers are tasked with the toughest technical challenge to date, as Maggie asks them to make her chicken pie. Showstopping pavlovas are also on the menu.

In Homegrown Week, our remaining amateur bakers celebrate traditional First Nations ingredients, baking open galettes, a layered trifle, and creating a bread sculpture based on Aussie nature.

The remaining bakers are tasked by Matt and Maggie to create their versions of two classic dishes, a Swiss roll and a Neenish tart.

Twelve bakers look to tackle some challenging bakes on their first week in the tent, as they show off their cake-making skills for Matt and Maggie.

In Dessert Week, amateur bakers compete to create three delicious desserts: a family favourite, a beautiful layered Opera Cake with a twist, and a Showstopping fun-filled Ice Cream Cake Pop.

It's the semifinal, and our bakers must make patisserie creations worthy of a place in the finale: delicious breakfast pastries, a formidable gateau St Honore, and a gravity-defying biscuit chandelier.

The seven remaining bakers must bring their personal baking style and understanding of the basics and use them on some traditional favourites.

The contestants must make a batch of chocolate biscuits, French arlettes and biscuit boxes full of surprises.

Four bakers are left in the semi-final, and to celebrate their hard work, they make some fabulous creations with the theme of celebrations.

The remaining five bakers are tasked with cooking pastry. They make miniature savoury pastries and a strudel.

For Little and Large week, the remaining amateur bakers serve up tiny tiered cakes, make a giant chocolate eclair and create a whole biscuit city.

It's Japan week, and our remaining amateur bakers tackle Shokupan Buns, a Matcha & Black Sesame Crepe Roll and show off their Double Fromage Cheesecakes.

Eleven amateur bakers bid to win a biscuit war with their signature fondant biscuits, delicious peanut and choc chip explosive wheels, and a spectacular biscuit game.

Our remaining bakers must make chocolate creations - stunning decorated chocolate cakes, a combined Technical challenge from the judges, and two different types of individual mirror glazed cakes.

Twelve new bakers enter the shed kitchen to show off amazing cake creations. The first bake is a personal project followed by a challenging technical curd cake.

The amateur bakers aim to make the best loaves in bread week. They make signature bread sticks, a Zopf and showstopping scored and painted loaves.

In Bread Week, our remaining amateur bakers must compete to make 12 identical flavoured bread rolls, a tricky Swedish cinnamon and cardamom bread, and finally a delicious gardenscape focaccia.

Eleven remaining amateur bakers compete in three challenges for Biscuit Week to make Decorated Sandwich Biscuits, Pistachio Shortbread and a Biscuit Diorama.

In Bread Week, our remaining amateur bakers create Mini Bagels, Turkish bread with Za'atar and showstopping Reveal Bread.

Our amateur bakers compete to show us a tangy tropical side to baking for Citrus Week, taking on Individual Citrus Tarts, a Gin and Tonic Roulade and a Citrus Meringue creation.

In Celebration week, our remaining amateur bakers make something for every occasion, making Layered Cakes, Christmas Ornaments and Spooky Blacklight Cakes.

We're off to Italy with our remaining amateur bakers serving up Pizzas, Pesche Con Crema and Tiramisu centrepieces.

The bakers must take on the challenge of substituting butter, eggs and dairy to create some classic favourites and a tricky technical bake.

In Biscuit Week, our remaining bakers make their biscuit creations - making Linzers, some Mocha Mochi Cookies and some spectacular Moving Biscuit Vehicles.

It's Patisserie Week as our remaining bakers complete for a spot in the finale, making Kouign Amanns, Strawberry Tarts and Petit Fours.

In the grand finale, our remaining bakers face off to win the title of Australia's Best Amateur Baker, making Botanical Cakes, Paris-Brests and a Showstopper of their choice.

It's Earth week! Our remaining amateur bakers go sustainable and celebrate the Earth with Raw Cakes, Beetroot Tarts and Edible Terrariums.

In the grand finale, bakers vie for the title with a Top Forward Cake, a Raspberry and Chocolate Entremets and a spectacular Choux-Stopper creation.

This challenge is to bake one family-sized savoury quiche with a filling of their choice. The technical bake is a pistachio frangipane tart with roasted rhubarb and raspberries.

Twelve bakers experience their first set of challenges where their cake-making skills are put to the test.

The bakers mix things up to create a fusion of favourites, croissants that look like muffins, doughnuts that aren't quite what they seem, and cakes made from anything but cake.

For this challenge, the bakers work with choux pastry and create a Paris-Brest as well as a Gateau St. Honore.

Our final bakers face off to win, creating their Signature high tea, a difficult Technical Terrine set by Bake Off royalty Maggie Beer, and for their final Showstopper a 3D Illusion Cake.

The amateur bakers are challenged to use the imprime roll technique, and make Esterházy torte and gravity defying cake.