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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.

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.

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

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

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

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

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 theme for the bakers is classics. Classic doughnuts and a passionfruit tart are on the menu, and a High Tea show stopper pushes the bakers to new heights.

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

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

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

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.

Twelve of Australia's best amateur bakers tackle three tricky cake challenges - a signature personal story cake, a tricky technical raspberry and black pepper curd cake, and a two-tiered layer cake.

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 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.

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.

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

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.

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

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

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.

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.

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.

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

The amateur bakers take a trip around the baking world with Signature Turkish pides, a steamed Rainbow Lapis from South-East Asia, and super-size the famous French macaron with a Jacked Macaron Stack.

In Back to Basics Week, our remaining amateur bakers compete to make their signature scones, a Chocolate Tart, and a towering Vertical Pie.

The first challenge for the bakers is a family-sized signature cake.