The Great British Baking Show

For their first challenge, bakers are given two hours to make a Madeira Cake. Then the bakers tackle Mary's recipe for a Frosted Walnut Cake, and wrap up the weekend’s challenge with a Black Forest gâteau for their showstoppers.

Watch the remaining 11 bakers tackle biscuits.

See how the remaining 10 bakers prepare to brave bread.

View the stiff competition among nine remaining bakers.

See how the remaining contestants bake without sugar, gluten or dairy.

This week, the bakers make a Frangipane tart in two hours and then a Flauones--a cheese filled pastry made in Cyprus—for the technical challenge. Vol-au-vents are the Showstopper--two types, using their own puff pastry, in just three hours.

Watch a full episode devoted to the Victorian age, which gave birth to modern baking.

The bakers must make 24 cream horns featuring two flavors, using either puff, ruff puff, or flaky pastry. Mary's recipe for nine Mokatines is the technical challenge. Then, Religieuse à l'ancienne are set as the showstopper challenge.

Follow the semi-finalists as they come to grips with chocolate, a temperamental ingredient.

In the signature, the bakers make 16 iced buns. In the technical, the bakers take on raspberry-flavored mille-feuille in two hours. And in the final showstopper, the bakers must make classic British cakes in a multi-layered presentation.