The Great American Baking Show showcases some of the nation's best bakers as they compete in a series of themed challenges and eliminations all hoping to be crowned America's Best Amateur Baker.

Five finalists remain in the tent as they face their final three bakes, all hoping to make it to the final round. With their toughest challenges ahead, like French custards and cakes, the heat is on where only one baker will be named America’s Best Amateur Baker.

In the bakers' Signature Challenge, they will tackle Crème Brûlée – a dozen perfectly silky custards hidden beneath a hard caramel topping with unique flavors like chestnut, apple, peanut, maple and fennel. In the Technical, Mary Berry shares one of her favorite dishes to ring in the New Year, the French dish, oeufs en neige – otherwise known as "eggs in snow." For the Showstopper Challenge, the bakers will make 24 petite pavlovas, a baked meringue creation from Australia and New Zealand. Everyone is on pins and needles, as the bakers won't know if they've achieved the classic marshmallow center until their pavlovas are sliced open during judging. With only three bakers continuing on to the semifinals, the slightest difference will be the factor in who stays and who goes home.

It’s a double dose of spice this holiday season as the most festive and friendliest competition on television premieres with slices of cake, and sweet and savory pastries.

In the season finale, the judges present the four remaining bakers with their toughest challenges yet. One contestant is named "America's Best Amateur Baker".

The bakers create sweet and savory creations using spices, later create delicacies like cakes and cookies, including one of Paul Hollywood's toughest challenges yet.

It’s Final Week in the holiday tent as the remaining three bakers face off in their final three challenges, all hoping to be named the winner on “The Great Holiday Baking Show”.

This week's Signature Bake is a traditional yule log. The Technical Bake features a surprise recipe based on judge Johnny Iuzzini's Italian heritage, and finally, The Showstopper Bake has the bakers bringing their unique take to holiday fruitcake while incorporating a "Twelve Days of Christmas" theme. With bold flavors such as rosemary almond cream, pumpkin spice Swiss roll and five golden rings carrot pineapple fruitcake, these bakers are bringing their A-game on "The Great Holiday Baking Show".

For their very first Signature Bake, the bakers are tasked with making bundt cakes inspired by winter flavors. Next up, a Technical Challenge of Mary Berry's recipe for apple almond cake. And lastly, The Showstopper Bake has these bakers constructing fantastical multi-tiered holiday celebration cakes.

This week’s challenge is all about Christmas cookies. Armed with only their skills, their imaginations and drive to win, these bakers compete in three challenges: Signature Bake, showcasing their family recipes as they create two sets of cookies that are both delicious and unique; Technical Bake, a surprise recipe where they must demonstrate precision and technique; and finally, The Showstopper Bake, where the bakers are asked to create elaborate flavorful gingerbread houses.

This week, the bakers return to the tent to test their skills at making decadent and delicious cookies and breads.

This week’s Signature Bake finds the bakers making breakfast pastries, perfect for Christmas morning. The Technical Bake features one of judge Mary Berry’s most festive and fruity recipes. And the Showstopper finds the bakers building elaborate centerpieces from cream puffs and other puffed pastry pieces. The stakes are high in this episode as it will decide the three bakers who make it to the final. Some bakers will impress while others fold under pressure.