The Great British Baking Show

- Season 5

(2014)

The 12 new contestants face their first challenge - cake. They must make a signature cake, Mary Berry's cherry cake, and a show-stopping set of miniature cakes.

The bakers make a biscuit that complements cheese, Florentines, and a three-dimensional scene constructed entirely out of biscuits.

The competition continues with the bakers making rye rolls, Paul's ciabatta, and a filled centerpiece loaf.

The contestants bake saucy puddings, Mary Berry's tiramisu cake, and a show-stopping baked Alaska.

The contestants bake a custard tart, mini pear pies, and a three-tiered pie.

The signature bake features a cake leavened with yeast, inspired by classic European cakes. The technical challenge is for Mary's Swedish princess cake, and the showstopper requires the bakers to make a modern version of the Hungarian Dobos torte, with at least two tiers and decorated with caramel.

The bakers must make a dozen savory parcel pastries, kouign-amann, and two dozen éclairs.

It's the quarter-finals of the competition and only five bakers remain. Mary and Paul up the ante to see which bakers will rise to the challenge. The competitors must make enriched sweet fruit loaves for their Signature, followed by a Technical challenge that stretches them to the limit. Finally, the bakers must make 36 showstopping doughnuts, demonstrating skills and ideas that take baking to a new level.

It's week nine of The Great British Baking Show, and it's the semi-final, where only four bakers remain. It's Pâtisserie week! To kick-start things in the signature challenge, the bakers are once again butter bashing and folding their pastry to achieve perfect lamination for this difficult French pastry. In the technical challenge, Paul has set the bar high, testing the bakers' pâtisserie prowess with a yeast-based cake with a fruity top and delicate chocolate work. And in the showstopper, it's the bakers' last chance to prove they have what it takes to make it to the...

Just three challenges lie between the three finalists and the trophy. And what a trio of challenges they are: mastery of a classic pastry technique that normally takes a day - in just three hours; a Technical test that requires mastering the basics - with no recipe; and a Showstopper that demands delivery of perfect sponge, caramel, choux pastry and petit four in the bakers' final five hours in the tent.

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Mary shows you how to bake a Cherry Cake with Lemon Icing, Florentines and Mini Coffee & Walnut Cakes. Paul shows you how to bake a Blackcurrant & Liquorice Swiss Roll, Poppy Seed Savoury Biscuits Parmesan & Sun-dried Tomato Savoury Biscuits.

Mary shows you how to bake Layered Tiramisu Cake and Neapolitan Baked Alaska. Paul shows you how to bake Ciabatta, Roquefort and Walnut Loaf and Chocolate Volcano Fondants.

Mary shows you how to bake Swirling Chocolate and Orange Tart, Swedish Prinsesstarta and a Two-Tiered Dobos Torte. Paul shows you how to bake Mini Sausage Plaits and sweet Kouign Amann.

Mary shows you how to bake Lemon Éclairs, Raspberry Éclairs, Double Chocolate Entremets. Paul shows you how to bake Cherry and Chocolate Loaf, Povitica and Raspberry and Chocolate Doughnuts.

In the countdown to Christmas, Mary Berry and Paul Hollywood are getting festive in the kitchen. They have six brand new recipes to bake for the family this Christmas, inspired by rich traditions from all over Europe. Paul kicks off the baking with St. Lucia buns, which are saffron buns traditionally eaten throughout Advent in Scandinavia. He puts a twist on the traditional mince pie, making a mincemeat and marzipan couronne, while Mary makes a French Galette and offers alternatives to traditional Christmas Cake and Christmas pudding. She makes a fruit-filled Genoa ...