The Great British Baking Show

12 amateur bakers enter the competition tent to bake cake--a Swiss roll, a classic cherry cake, and then for the showstopper, the competitors tackle classic British cakes — in perfect miniature — 36 of them.

Let the cookie baking begin! First off--cookies that go well with a cheese course, followed by Mary’s florentines. In the Showstopper, bakers must create three-dimensional “cookie scenes.”

For the signature challenge, the bakers must make 12 perfect rye bread rolls, shaped as they prefer, and the technical calls for ciabatta loaves. For the showstopper, the bakers have to make a filled centerpiece loaf.

The bakers must create “saucy puds”--delicate cakes hiding a gooey filling or saucy surprise. Then, bakers take on Mary’s tiramisu. And in the showstopper, despite the heat, they have to make the perfect baked Alaska.

Custard tarts are their Signature challenge, followed by mini pear pies — one of the more unusual Technical challenges in the competition tent. Then, contestants battle their biggest bake yet: three-tiered pies.

The remaining bakers face three European cakes--yeast-leavened cakes, the 24-step Swedish Princess torte, and finally, for the showstopper, they must create a contemporary version of the Hungarian Dobos torte.

The bakers must tackle savory parcels, ranging from pasties to samosas. The Technical challenge gives them the round and crusty kouign amann. Finally, showstopper éclairs will give five lucky bakers a spot in the quarter-finals.

The competitors must make enriched sweet fruit loaves for their signature, followed by a technical challenge that stretches them to the limit. Then the bakers must make 36 showstopping doughnuts for their last test.

The bakers take on patisseries, beginning with signature baklava. Next is the tricky German schichttorte for the technical challenge. And the Showstopper raises the bar even higher: the bakers must create create two elegant entremets.

The signature challenge requires a classic pastry technique that normally takes a day, while the technical tests the bakers by giving them no recipe. And the final showstopper demands perfect sponge, caramel, choux pastry and petit fours.