The Great Australian Bake Off

Complete season breakdown

Every episode and bake

The inaugural Australian season runs for eight episodes, moving from cakes and pies through biscuits, tarts, bread, desserts, and pastry before a three-part finale. This guide records each televised challenge brief and includes one original home-kitchen adaptation inspired by the competition.

1. Episode 1 · Cakes

   Cakes

   Jul 9, 2013

   The opening round tests small decorated cakes, precise internal patterning, and a large celebration cake designed for children.

   • Signature

     24 cupcakes in two flavours

     Bake 12 cupcakes in each of two different flavours within two hours.

   • Technical

     Chocolate and orange checkerboard cake

     Produce a four-layer chocolate and orange cake with a clean checkerboard pattern revealed when sliced.

   • Showstopper

     Children's party cake

     Create and decorate a large party cake for children within five hours.

   Make our home version →Episode source 1Episode source 2

2. Episode 2 · Pies

   Pies

   Jul 16, 2013

   Pie week moves from a lidded family pie to lemon meringue precision, then finishes with a large assortment of individual savoury pastries.

   • Signature

     Lidded family pie

     Make a sweet or savoury family-sized pie with a pastry lid in two and a half hours.

   • Technical

     Lemon meringue pie

     Bake a lemon meringue pie with cooked pastry, a set lemon filling, and crisp meringue.

   • Showstopper

     Party pies, pasties, and sausage rolls

     Produce 12 party pies, 12 pasties, and 12 sausage rolls within four hours.

   Episode source 1Episode source 2

3. Episode 3 · Biscuits

   Biscuits

   Jul 23, 2013

   The bakers begin with two Australian biscuit varieties, tackle shaped brandy snaps, and scale up to freestanding gingerbread construction.

   • Signature

     24 Australian assortment biscuits

     Make two classic Australian biscuit varieties, presenting 12 matching biscuits of each type in two and a half hours.

   • Technical

     12 brandy snaps

     Bake 12 brandy snaps measuring about 12 cm long, filling 10 with cream and leaving two unfilled for the snap test.

   • Showstopper

     Gingerbread structure

     Build a freestanding gingerbread structure within four hours.

   Episode source 1Episode source 2

4. Episode 4 · Tarts

   Tarts

   Jul 30, 2013

   Tart week contrasts an upside-down free-choice tarte tatin with a rough-puff quiche and a balanced collection of fruit and chocolate tartlets.

   • Signature

     Tarte tatin

     Prepare a personal sweet or savoury tarte tatin within two and a half hours.

   • Technical

     Quiche Lorraine

     Make a Quiche Lorraine with rough puff pastry in two and a half hours.

   • Showstopper

     12 miniature sweet tarts

     Present 12 miniature sweet tarts, divided equally between fruit and chocolate varieties.

   Episode source 1Episode source 2

5. Episode 5 · Bread

   Bread

   Aug 6, 2013

   Bread week examines free-form loaves and enriched coffee scrolls before asking for two roll flavours displayed in a bread basket.

   • Signature

     Free-form loaf

     Bake a loaf without using a tin, choosing the dough style and flavourings, in two and a half hours.

   • Technical

     Coffee scrolls

     Follow Dan Lepard's brief for cinnamon-and-sultana coffee scrolls finished with coffee glaze in two and a half hours.

   • Showstopper

     Bread basket with 24 rolls

     Make a display bread basket and 24 rolls in two different flavours within four hours; the basket itself did not have to be edible.

   Episode source 1Episode source 2

6. Episode 6 · Desserts

   Desserts

   Aug 13, 2013

   Dessert week starts with baked cheesecake, adds a layered pavlova and sugar-work test, and culminates in a tiered celebration dessert.

   • Signature

     Large baked cheesecake

     Bake one large cheesecake with a base and flavours of the baker's choice in two and a half hours.

   • Technical

     Layered pavlova torte

     Create a three-layer pavlova torte filled with whipped cream and summer fruit, then finish it with handmade strawberry sugar art in two and a half hours.

   • Showstopper

     Tiered celebration cake

     Construct a celebration cake with at least two tiers.

   Episode source 1Episode source 2

7. Episode 7 · Pastry

   Pastry

   Aug 20, 2013

   The semifinal tests gluten-free tart pastry, laminated croissants, and hand-stretched strudel in three distinct formats.

   • Signature

     Gluten-free fruit tart

     Bake a gluten-free fruit tart serving eight within two and a half hours.

   • Technical

     Six croissants with jam

     Laminate and bake six croissants in four hours, accompanied by a jam of the baker's choice.

   • Showstopper

     Large strudel

     Make a sweet or savoury strudel large enough to serve eight in two and a half hours.

   Episode source 1Episode source 2

8. Episode 8 · Final

   Finale

   Aug 27, 2013

   The finalists are judged on a large layered gateau, three differently flavoured choux nuns, and a coordinated assortment of petits fours.

   • Signature

     Large multi-layered gateau

     Create a large gateau with multiple layers within three and a half hours.

   • Technical

     Three religieuses

     Make three choux religieuses, one each in chocolate, coffee, and rose flavours, within two and a half hours.

   • Showstopper

     36 petits fours

     Present three different petits fours, making 12 matching pieces of each type.

   Episode source 1Episode source 2

Inspired by the briefs

Bake it at home

These are original Baking Show Guide adaptations for a home kitchen. They are inspired by the challenge briefs, not the contestants' recipes or an official recipe from the show.

Inspired by Episode 1

Chocolate Orange Checkerboard Cake

A four-layer vanilla-orange and chocolate sponge assembled to reveal a checkerboard interior, with a simple dark chocolate coating.

Time

1 hr 19 min

Makes

One 20 cm cake, serving 10

Level

Intermediate

▶View ingredients and method

Ingredients

• 250 g unsalted butter, softened, plus extra for the pans
• 250 g caster sugar
• 4 large eggs, at room temperature
• 250 g self-raising flour
• 2 tablespoons whole milk
• Finely grated zest of 1 orange
• 1 teaspoon vanilla extract
• 25 g cocoa powder
• 2 tablespoons hot water
• 220 g dark chocolate, finely chopped
• 220 ml double cream
• 2 tablespoons orange marmalade, warmed and strained

Method

1. Heat the oven to 180 C, or 160 C fan. Grease two 20 cm round cake pans and line the bases with baking paper.
2. Beat the butter and sugar until pale and fluffy. Add the eggs one at a time, then fold in the flour and milk.
3. Divide the batter equally between two bowls. Stir the orange zest and vanilla into one bowl. Mix the cocoa with the hot water, then fold it into the second bowl.
4. Spread each batter in a prepared pan. Bake for 22 to 24 minutes, until the centers spring back. Cool for 10 minutes in the pans, then turn onto a rack and cool completely.
5. Level each cake and split it horizontally to make two orange layers and two chocolate layers. Use 7 cm and 14 cm round cutters or paper templates to cut three concentric rings from every layer.
6. Reassemble each layer by alternating orange and chocolate rings. Brush adjoining edges lightly with marmalade so the rings hold together, then stack the layers with alternating colors and a thin smear of marmalade between them.
7. Put the chopped chocolate in a bowl. Heat the cream until steaming, pour it over the chocolate, and rest for 2 minutes before stirring smooth. Cool until spreadable, then coat the top and sides of the cake.

This is an original Baking Show Guide home adaptation, not a contestant recipe or an official show recipe.

Chill the assembled cake for 20 minutes before coating it if the rings feel loose.

Cut straight down with a warm, dry knife to keep the checkerboard pattern sharp.

Open the full recipe →

Episode guide sources

Challenge details verified 2026-07-14. tvguide.com, en.wikipedia.org.

Season result

The winner stays hidden until you choose to reveal it.

Full cast

Everyone recorded for Season 1, listed alphabetically without result spoilers.

Season fact sources

en.wikipedia.org, en.wikipedia.org.

Complete season breakdown

Every episode and bake

Season two expands to ten themed episodes and the familiar three-round structure. The briefs cover cakes, biscuits, choux, pies, chocolate, bread, desserts, pastry, classics, and a final in which the last showstopper allows free choice.

1. Episode 1 · Cakes

   Cakes

   Oct 13, 2015

   The new bakers introduce their style with a family cake, reproduce a fruit-rich Australian technical, and hide a design inside a celebration cake.

   • Signature

     Family-sized signature cake

     Bake a family-sized cake that expresses the baker's personal style within two hours.

   • Technical

     Three Constitution cakes

     Follow Maggie Beer's recipe for three small Constitution cakes made with native Australian fruits and icing in two and a half hours.

   • Showstopper

     Hidden design cake

     Create a cake in five hours with a deliberate pattern or picture visible only when the cake is cut.

   Episode source 1Episode source 2

2. Episode 2 · Biscuits

   Biscuits

   Oct 20, 2015

   Biscuit week combines filled pairs, crisp fried pastry shells, and a large edible scene built for both flavour and structure.

   • Signature

     12 filled biscuits

     Present 12 matching biscuits sandwiched or otherwise finished with a filling.

   • Technical

     12 cannoli

     Make 12 crisp cannoli with evenly shaped shells and a finished filling.

   • Showstopper

     Biscuit scene

     Construct a creative edible scene from biscuits, balancing decoration with good flavour.

   Episode source 1Episode source 2

3. Episode 3 · Choux pastry

   Choux

   Oct 27, 2015

   A full choux episode progresses from individual eclairs to a Paris-Brest and an elaborate Gateau St Honore centerpiece.

   • Signature

     12 sweet eclairs

     Bake and fill 12 individual sweet eclairs with a consistent shape and finish.

   • Technical

     Paris-Brest

     Produce the ring-shaped choux pastry Paris-Brest with an even bake and piped filling.

   • Showstopper

     Gateau St Honore centerpiece

     Build a Gateau St Honore centerpiece, choosing the flavours and decorative treatment.

   Episode source 1Episode source 2

4. Episode 4 · Pies

   Pies

   Nov 3, 2015

   The bakers make individual savoury pies, tackle a complex citrus-chocolate meringue tart, and decorate a deep-dish fruit pie.

   • Signature

     Six individual savoury pies

     Bake six matching individual savoury pies with well-cooked pastry and a balanced filling.

   • Technical

     Blood orange and chocolate vincotto meringue tart

     Make a blood orange and chocolate vincotto meringue tart in a hazelnut pastry shell.

   • Showstopper

     Decorated deep-dish fruit pie

     Create a deep-dish fruit pie with a carefully decorated pastry top.

   Episode source 1Episode source 2

5. Episode 5 · Chocolate

   Chocolate

   Nov 10, 2015

   Chocolate week moves from a decorated brownie tray to a four-layer Black Forest gateau and a centerpiece using white, milk, and dark chocolate.

   • Signature

     Tray of decorated brownies

     Bake a tray of brownies, then portion and decorate the pieces for presentation.

   • Technical

     Four-layer Black Forest gateau

     Reproduce a four-layer Black Forest gateau combining chocolate cake, cherries, and cream.

   • Showstopper

     Three-chocolate centerpiece

     Construct a chocolate centerpiece that visibly incorporates white, milk, and dark chocolate.

   Episode source 1Episode source 2

6. Episode 6 · Bread

   Bread

   Nov 17, 2015

   Bread week covers filled and flavoured flatbreads, precisely shaped seeded rolls, and an enriched stollen display.

   • Signature

     12 savoury flatbreads

     Make 12 savoury flatbreads, with six flavoured through the dough and six enclosing a filling.

   • Technical

     Eight seeded knotted rolls

     Bake eight identical knotted bread rolls finished with pepita, poppy, and sesame seeds.

   • Showstopper

     Stollen centerpiece

     Turn enriched stollen dough into a decorative centerpiece.

   Episode source 1Episode source 2

7. Episode 7 · Desserts

   Desserts

   Nov 24, 2015

   Dessert week tests hot individual puddings, a dried-apricot pavlova technical, and a spectacular three-tier presentation.

   • Signature

     Five individual hot puddings

     Serve five matching individual sweet puddings while they are still hot.

   • Technical

     Three-layer dried apricot pavlova

     Build Maggie Beer's pavlova with three meringue layers and dried apricot components.

   • Showstopper

     Three-tiered dessert

     Create a spectacular dessert presentation arranged across three tiers.

   Episode source 1Episode source 2

8. Episode 8 · Pastry

   Pastry

   Dec 1, 2015

   The pastry episode spans two varieties of bite-sized savouries, a mushroom pithivier, and a decorated strudel centerpiece.

   • Signature

     12 miniature savoury pastries

     Make six pieces each of two different miniature savoury pastries.

   • Technical

     Mushroom, thyme, and leek pithivier

     Prepare a domed puff-pastry pithivier filled with mushroom, thyme, and leek.

   • Showstopper

     Decorated strudel centerpiece

     Create a large strudel and present it as a decorated centerpiece.

   Episode source 1Episode source 2

9. Episode 9 · Classic bakes

   Classics

   Dec 8, 2015

   The semifinal revisits doughnuts and a sharp passionfruit tart before asking for a multi-item high tea with an Australian element.

   • Signature

     Eight doughnuts

     Produce eight signature doughnuts with the baker's chosen dough, filling, and finish.

   • Technical

     Passionfruit tart

     Make a passionfruit tart with crisp pastry and a properly set filling.

   • Showstopper

     Sweet high tea

     Present at least three different sweet high-tea items, including one bake with an Australian theme.

   Make our home version →Episode source 1Episode source 2

10. Episode 10 · Final

    Finale

    Dec 15, 2015

    The final pairs precise vanilla slices with a ten-layer cornucopia cake before giving each baker complete control of the last showstopper.

    • Signature

      12 vanilla slices

      Present 12 signature vanilla slices with crisp pastry, neat custard layers, and a clean finish.

    • Technical

      Ten-layer cornucopia cake

      Reproduce Maggie Beer's cornucopia cake with ten distinct layers.

    • Showstopper

      Free-choice final showstopper

      Design and execute any showstopper the finalist chooses as the season's last bake.

    Episode source 1Episode source 2

Inspired by the briefs

Bake it at home

These are original Baking Show Guide adaptations for a home kitchen. They are inspired by the challenge briefs, not the contestants' recipes or an official recipe from the show.

Inspired by Episode 9

Passionfruit Curd Tart

A crisp sweet pastry shell filled with a bright, gently set passionfruit curd for a practical home version of the semifinal technical.

Time

1 hr 7 min

Makes

One 23 cm tart, serving 10

Level

Intermediate

▶View ingredients and method

Ingredients

• 225 g plain flour
• 40 g icing sugar
• 1/4 teaspoon fine salt
• 115 g unsalted butter, cold and cubed
• 1 large egg yolk
• 2 to 3 tablespoons cold water
• 3 large eggs
• 2 large egg yolks
• 140 g caster sugar
• 150 ml strained passionfruit pulp, reserving 2 tablespoons seeds if desired
• 1 tablespoon lemon juice
• 120 g unsalted butter, cubed
• Pinch of fine salt

Method

1. Whisk the flour, icing sugar, and salt. Rub in the cold butter until the mixture resembles fine crumbs, then mix in the egg yolk and enough water to bring the dough together.
2. Flatten the dough into a disc, wrap, and chill for 30 minutes. Roll it to 3 mm thick and line a 23 cm loose-bottomed tart pan. Chill for another 20 minutes.
3. Heat the oven to 190 C, or 170 C fan. Line the pastry with baking paper and weights, bake for 18 minutes, then remove the weights and bake for 10 to 12 minutes until evenly golden. Cool in the pan.
4. Whisk the whole eggs, extra yolks, sugar, passionfruit pulp, lemon juice, and salt in a heatproof bowl. Set over barely simmering water and stir continuously until the mixture thickens enough to coat a spoon.
5. Remove the bowl from the heat and whisk in the butter a few cubes at a time. Stir in the reserved seeds if using, then pour the curd into the cooled shell.
6. Chill for at least 4 hours, until the filling is set. Remove the tart from the pan and let it stand for 15 minutes before slicing.

This is an original Baking Show Guide home adaptation, not a contestant recipe or an official show recipe.

Do not let the curd bowl touch the simmering water or the eggs may scramble.

For cleaner slices, wipe the knife after every cut.

Open the full recipe →

Episode guide sources

Challenge details verified 2026-07-14. tvguide.com, en.wikipedia.org.

Season result

The winner stays hidden until you choose to reveal it.

Full cast

Everyone recorded for Season 2, listed alphabetically without result spoilers.

Season fact sources

en.wikipedia.org, en.wikipedia.org.

Complete season breakdown

Every episode and bake

Season three follows ten weekly themes from Australian classics and bread to retro desserts, pastry, sweet dough, and international baking. Every episode uses signature, technical, and showstopper rounds, with quantities and required formats recorded below.

1. Episode 1 · Cakes

   Cakes

   Oct 11, 2016

   The season opens with individual lamingtons, a fruit-and-amaretto upside-down cake, and a tall ombre cake finished for visual impact.

   • Signature

     12 lamingtons

     Make 12 identical lamingtons with a consistent cake crumb, coating, and finish.

   • Technical

     Pear and amaretto upside-down cake

     Reproduce a pear and amaretto upside-down cake with evenly arranged fruit and a clean release.

   • Showstopper

     Iced and decorated ombre cake

     Create a layered cake with a graded ombre effect, then ice and decorate it for presentation.

   Make our home version →Episode source 1Episode source 2

2. Episode 2 · Biscuits

   Biscuits

   Oct 18, 2016

   The biscuit briefs test a large savoury batch, delicate chocolate-coated Florentines, and engineering through an edible landmark.

   • Signature

     36 savoury biscuits

     Bake three dozen savoury biscuits with a consistent size, texture, and flavour.

   • Technical

     16 Florentine biscuits

     Make 16 thin, evenly baked Florentines finished with chocolate.

   • Showstopper

     Biscuit landmark

     Construct an iconic landmark from edible biscuit components.

   Episode source 1Episode source 2

3. Episode 3 · Pies and tarts

   Pies & Tarts

   Oct 25, 2016

   A family quiche and four small frangipane tarts lead into a structural challenge: a three-tier pie that must support itself.

   • Signature

     Family-sized savoury quiche

     Bake a family-sized savoury quiche with a crisp shell and properly set custard.

   • Technical

     Four pistachio frangipane tarts

     Produce four matching tarts filled with pistachio frangipane.

   • Showstopper

     Self-supporting three-tier pie

     Build a three-tier pie that stands without an external support structure.

   Episode source 1Episode source 2

4. Episode 4 · Chocolate

   Chocolate

   Nov 1, 2016

   Chocolate week covers a layered slice, a dacquoise technical, and 36 miniature cakes divided among white, milk, and dark chocolate.

   • Signature

     Three-layer chocolate slice

     Create a chocolate slice with three distinct layers, at least one of which must be baked.

   • Technical

     Chocolate dacquoise

     Make a layered chocolate dacquoise with nut meringue and a neat, stable finish.

   • Showstopper

     36 miniature chocolate cakes

     Present 36 miniature cakes across white, milk, and dark chocolate varieties.

   Episode source 1Episode source 2

5. Episode 5 · Bread

   Bread

   Nov 8, 2016

   Bread week begins with complete burger builds, moves to seeded baguettes, and ends with sweet and savoury bagels in an edible basket.

   • Signature

     Six burger buns with fillings

     Bake six burger buns and serve them with the baker's own patties and fillings.

   • Technical

     Six fig, walnut, and fennel baguettes

     Produce six baguettes flavoured with fig, walnut, and fennel seed.

   • Showstopper

     12 bagels in an edible bread basket

     Make six savoury and six sweet bagels, then arrange them in a basket made from bread.

   Episode source 1Episode source 2

6. Episode 6 · Retro bakes

   Retro

   Nov 15, 2016

   Retro week revives the Swiss roll, Neenish tart, and bombe Alaska, demanding clean spirals, neat icing, and controlled frozen desserts.

   • Signature

     Swiss roll

     Bake, fill, and roll a Swiss roll with a clear spiral and no major cracks.

   • Technical

     12 Neenish tarts

     Produce 12 matching Neenish tarts with pastry shells, filling, and two-tone icing.

   • Showstopper

     Bombe Alaska

     Create a bombe Alaska combining cake, frozen filling, and a fully enclosed toasted meringue.

   Episode source 1Episode source 2

7. Episode 7 · Pastry

   Pastry

   Nov 22, 2016

   The pastry episode tests laminated Danish dough, individual lamb Wellingtons, and large-scale choux construction in the form of an animal.

   • Signature

     12 Danish pastries

     Make six sweet and six savoury Danish pastries from laminated dough.

   • Technical

     Two individual lamb Wellingtons

     Prepare two matching lamb Wellingtons with properly cooked meat and crisp pastry.

   • Showstopper

     Choux pastry animal sculpture

     Build a recognizable three-dimensional animal sculpture from choux pastry.

   Episode source 1Episode source 2

8. Episode 8 · Sweet dough

   Sweet Dough

   Nov 29, 2016

   Enriched dough takes center stage in iced finger buns, custard-and-honey Bienenstich portions, and a decorated babka.

   • Signature

     24 iced and filled finger buns

     Produce 24 identical enriched finger buns, each filled and iced.

   • Technical

     12 Bienenstich portions

     Make 12 portions of Bienenstich with enriched dough, a honey-almond topping, and a filled center.

   • Showstopper

     Decorated babka

     Bake a shaped babka and finish it with a deliberate decorative presentation.

   Episode source 1Episode source 2

9. Episode 9 · International baking

   International

   Dec 6, 2016

   The semifinal ranges across international traditions with baked cheesecake, porcini cheese souffles, and a cake inspired by a place in the world.

   • Signature

     Baked cheesecake

     Create a large baked cheesecake with flavours and decoration chosen by the baker.

   • Technical

     Porcini, lemon thyme, and three-cheese souffles

     Bake individual savoury souffles flavoured with porcini, lemon thyme, and three cheeses.

   • Showstopper

     Around-the-world cake

     Design a cake inspired by an international destination or baking tradition.

   Episode source 1Episode source 2

10. Episode 10 · Final

    Finale

    Dec 13, 2016

    The final requires a layered opera cake, technically demanding filled sfogliatelle, and a dessert masterpiece of each baker's own design.

    • Signature

      Opera cake

      Create a neatly layered opera cake with the baker's chosen flavour treatment.

    • Technical

      12 candied orange and ricotta sfogliatelle

      Produce 12 crisp, layered sfogliatelle filled with ricotta and candied orange.

    • Showstopper

      Dessert masterpiece

      Design and execute a final dessert centerpiece that demonstrates the finalist's strongest skills.

    Episode source 1Episode source 2

Inspired by the briefs

Bake it at home

These are original Baking Show Guide adaptations for a home kitchen. They are inspired by the challenge briefs, not the contestants' recipes or an official recipe from the show.

Inspired by Episode 1

Raspberry Dark Chocolate Lamingtons

Soft vanilla sponge squares spread with raspberry jam and coated in dark chocolate and coconut for a home-scale take on cake week's signature format.

Time

1 hr 4 min

Makes

12 lamingtons

Level

Intermediate

▶View ingredients and method

Ingredients

• 150 g unsalted butter, softened, plus extra for the pan
• 170 g caster sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 200 g self-raising flour
• 60 ml whole milk
• 120 g seedless raspberry jam
• 250 g icing sugar
• 35 g cocoa powder
• 30 g unsalted butter, melted
• 140 ml boiling water
• 180 g desiccated coconut

Method

1. Heat the oven to 180 C, or 160 C fan. Grease and line a 20 cm square pan, leaving paper overhanging on two sides.
2. Beat the butter and caster sugar until pale. Add the eggs one at a time, then beat in the vanilla. Fold in the flour and milk in alternating additions.
3. Spread the batter evenly in the pan and bake for 22 to 24 minutes, until springy in the center. Cool in the pan for 10 minutes, then lift onto a rack and cool completely.
4. Trim the edges and cut the sponge into 12 rectangles. Split each through the middle and spread a thin layer of raspberry jam inside. Chill the filled pieces for 30 minutes.
5. Sift the icing sugar and cocoa into a wide bowl. Whisk in the melted butter and enough boiling water to make a fluid coating. Put the coconut in a second wide bowl.
6. Using two forks, dip each chilled cake in the chocolate coating, allow the excess to drain, then roll it in coconut. Set on a rack for at least 45 minutes before serving.

This is an original Baking Show Guide home adaptation, not a contestant recipe or an official show recipe.

Day-old or briefly chilled sponge is less likely to crumble during dipping.

If the chocolate coating thickens, whisk in hot water one teaspoon at a time.

Open the full recipe →

Episode guide sources

Challenge details verified 2026-07-14. tvguide.com, en.wikipedia.org.

Season result

The winner stays hidden until you choose to reveal it.

Full cast

Everyone recorded for Season 3, listed alphabetically without result spoilers.

Season fact sources

en.wikipedia.org, en.wikipedia.org.

Complete season breakdown

Every episode and bake

Season four ranges from foundation cake, bread, and biscuit work to family favourites, pastry, batter, dietary restrictions, British bakes, and celebrations. Its ten episodes consistently use three distinct challenge rounds, including the final's Battenberg, rum baba, and piece montee briefs.

1. Episode 1 · Cakes

   Cakes

   Jan 18, 2018

   The opening episode tests a family marble cake, small shell-shaped hazelnut cakes, and an elaborate birthday cake made for children.

   • Signature

     Family-sized marble cake

     Bake a family-sized marble cake with a clear pattern and complementary flavours.

   • Technical

     24 chocolate-dipped hazelnut madeleines

     Produce 24 hazelnut madeleines with defined shell ridges and a chocolate-dipped finish.

   • Showstopper

     Children's birthday cake

     Create and decorate an ambitious birthday cake intended for a child.

   Episode source 1Episode source 2

2. Episode 2 · Bread

   Bread

   Jan 25, 2018

   Bread week moves from sweet or savoury focaccia to pumpkin scones with butter and a centerpiece made from connected pull-apart bread.

   • Signature

     Sweet or savoury focaccia

     Bake a focaccia in either a sweet or savoury style, with an open crumb and well-developed flavour.

   • Technical

     12 pumpkin scones with butter

     Make 12 pumpkin scones and a complementary homemade butter.

   • Showstopper

     Pull-apart bread centerpiece

     Construct a decorative centerpiece from portions of pull-apart bread.

   Make our home version →Episode source 1Episode source 2

3. Episode 3 · Biscuits

   Biscuits

   Feb 1, 2018

   The biscuit rounds progress from a large batch of biscotti to Australian jam drops and a decorated jigsaw puzzle made entirely from biscuit.

   • Signature

     32 biscotti

     Bake 32 identical sweet or savoury biscotti with a crisp, twice-baked texture.

   • Technical

     24 jam drops

     Produce two dozen evenly shaped jam-drop biscuits with neat centers.

   • Showstopper

     Decorated biscuit jigsaw puzzle

     Create a decorated biscuit picture divided into interlocking jigsaw pieces.

   Episode source 1Episode source 2

4. Episode 4 · Family favourites

   Family Favourites

   Feb 8, 2018

   Familiar home bakes are scaled and refined through muffins, a family chicken pie, and a tall pavlova assembled in at least three tiers.

   • Signature

     24 muffins

     Bake two dozen matching muffins in either a sweet or savoury style.

   • Technical

     Chicken, leek, and mushroom pie

     Prepare a family-sized chicken, leek, and mushroom pie with fully cooked pastry.

   • Showstopper

     Tiered pavlova

     Build a decorated pavlova with at least three tiers.

   Episode source 1Episode source 2

5. Episode 5 · Pastry

   Pastry

   Feb 15, 2018

   Pastry week starts with sausage rolls, turns to the layered Fraisier, and concludes with three viennoiserie varieties made in substantial quantities.

   • Signature

     24 sausage rolls

     Make 24 identical sausage rolls with crisp pastry and a well-seasoned filling.

   • Technical

     Fraisier cake

     Build a Fraisier with sponge, cream, and an orderly border of fresh strawberries.

   • Showstopper

     36 viennoiseries in three varieties

     Produce 12 each of three different viennoiseries; one variety must be a laminated croissant.

   Episode source 1Episode source 2

6. Episode 6 · Batter

   Batter

   Feb 22, 2018

   Batter week tests crisp waffles, a softly set apple clafoutis, and the stamina needed to stack a cake from at least 60 crepes.

   • Signature

     12 waffles with topping

     Cook 12 waffles and serve them with a topping of the baker's choice.

   • Technical

     Apple clafoutis

     Bake an apple clafoutis with evenly distributed fruit and a just-set custard batter.

   • Showstopper

     60-layer crepe cake

     Stack at least 60 crepe layers with filling between them, then decorate the finished cake.

   Episode source 1Episode source 2

7. Episode 7 · Free from desserts

   Desserts

   Mar 1, 2018

   The episode removes a different standard ingredient in each round: dairy from fruit tarts, gluten from tiramisu, and added sugar from trifle.

   • Signature

     Six dairy-free fruit tarts

     Make six identical fruit tarts without dairy ingredients.

   • Technical

     Gluten-free tiramisu

     Reproduce a layered tiramisu without gluten-containing ingredients.

   • Showstopper

     Sugar-free trifle

     Build a multi-component trifle without added sugar.

   Episode source 1Episode source 2

8. Episode 8 · British bakes

   British

   Mar 8, 2018

   British week features a filled sponge, a Bakewell slice technical, and a large warm pudding served with its own accompaniment.

   • Signature

     Filled sponge cake

     Bake a British-style sponge cake split or layered with a filling.

   • Technical

     Bakewell slice

     Produce a neatly layered Bakewell slice with pastry, jam, and almond filling.

   • Showstopper

     Sweet British pudding with accompaniment

     Create a large sweet pudding in a recognizably British style and serve it with a complementary sauce or accompaniment.

   Episode source 1Episode source 2

9. Episode 9 · Celebration bakes

   Celebrations

   Mar 15, 2018

   The semifinal celebrates Easter and Christmas before the bakers construct and decorate a full three-tier wedding cake.

   • Signature

     24 hot cross buns

     Bake two dozen identical hot cross buns with an enriched crumb and clearly marked crosses.

   • Technical

     24 mince pies

     Produce 24 matching mince pies with crisp pastry and fruit filling.

   • Showstopper

     Three-tier wedding cake

     Build and decorate a wedding cake with three complete tiers.

   Episode source 1Episode source 2

10. Episode 10 · Final

    Finale

    Mar 22, 2018

    The finalists face patterned Battenberg, small kumquat rum babas, and a large piece montee representing something personally meaningful.

    • Signature

      Decorated Battenberg cake

      Bake a neatly patterned Battenberg cake and give it a polished decorative finish.

    • Technical

      12 kumquat rum babas

      Produce 12 enriched rum babas flavoured and decorated with kumquat.

    • Showstopper

      Personal piece montee

      Construct a large mounted centerpiece based on something close to the baker's heart.

    Episode source 1Episode source 2

Inspired by the briefs

Bake it at home

These are original Baking Show Guide adaptations for a home kitchen. They are inspired by the challenge briefs, not the contestants' recipes or an official recipe from the show.

Inspired by Episode 2

Pumpkin Scones with Maple Butter

Tender orange-gold scones made with roasted pumpkin puree and served with lightly sweet maple butter.

Time

35 min

Makes

10 scones

Level

Easy

▶View ingredients and method

Ingredients

• 300 g self-raising flour, plus extra for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 45 g cold unsalted butter, cubed
• 35 g light brown sugar
• 160 g cold roasted pumpkin puree
• 1 large egg
• 60 to 90 ml whole milk
• 1 tablespoon milk, for brushing
• 100 g unsalted butter, softened
• 1 tablespoon maple syrup
• Pinch of flaky salt

Method

1. Heat the oven to 220 C, or 200 C fan, and line a baking sheet with baking paper.
2. Whisk the flour, baking powder, and fine salt. Rub in the cold butter until only small flakes remain, then stir in the brown sugar.
3. Whisk the pumpkin and egg together. Add them to the flour mixture with 60 ml milk and mix lightly, adding more milk only until a soft dough forms.
4. Turn the dough onto a floured surface, fold it over itself twice, and pat it to 3 cm thick. Cut 10 rounds with a 6 cm cutter and arrange them close together on the sheet.
5. Brush the tops with milk and bake for 13 to 15 minutes, until risen and golden. Transfer to a rack and cover loosely with a clean towel for a softer crust.
6. Beat the softened butter with the maple syrup and flaky salt until smooth. Serve with the warm scones.

This is an original Baking Show Guide home adaptation, not a contestant recipe or an official show recipe.

Dry pumpkin puree gives a taller scone; drain watery puree in a fine sieve before measuring.

Press the cutter straight down without twisting so the sides can rise freely.

Open the full recipe →

Episode guide sources

Challenge details verified 2026-07-14. tvguide.com, en.wikipedia.org.

Season result

The winner stays hidden until you choose to reveal it.

Full cast

Everyone recorded for Season 4, listed alphabetically without result spoilers.

Season fact sources

en.wikipedia.org, en.wikipedia.org.

Complete season breakdown

Every episode and bake

Season five mixes core cake, bread, and biscuit skills with vegan baking, classics, patisserie, spice, hybrid bakes, and party work. The ten episodes culminate in a final built around Dobos torte, Mont Blancs, and a geometric three-tier cake.

1. Episode 1 · Cakes

   Cakes

   Oct 3, 2019

   The season starts with a decorated butter cake, small chocolate-raspberry cakes, and an illusion cake designed to resemble something else entirely.

   • Signature

     Decorated family-sized butter cake

     Bake and decorate a family-sized butter cake with the baker's chosen flavours.

   • Technical

     12 Raffa cakes

     Produce 12 matching small chocolate and raspberry Raffa cakes.

   • Showstopper

     Ultimate illusion cake

     Create a cake decorated to convincingly resemble a non-cake object.

   Episode source 1Episode source 2

2. Episode 2 · Bread

   Bread

   Oct 10, 2019

   Bread week combines decorated scrolls, a rye loaf coloured and flavoured with beetroot, and two complete sets of soft pretzels.

   • Signature

     12 decorated bread scrolls

     Make 12 sweet or savoury bread scrolls and give each a decorative finish.

   • Technical

     Rye and beetroot bread

     Follow Maggie Beer's brief for a rye loaf incorporating beetroot.

   • Showstopper

     24 soft pretzels

     Produce 12 sweet and 12 savoury soft pretzels with even shaping.

   Make our home version →Episode source 1Episode source 2

3. Episode 3 · Biscuits

   Biscuits

   Oct 17, 2019

   Chocolate biscuits lead to thin chocolate-and-ginger arlettes before the bakers build edible boxes and fill them with another batch of biscuits.

   • Signature

     24 chocolate biscuits

     Bake two dozen matching biscuits in which chocolate is a central flavour.

   • Technical

     24 chocolate and ginger arlettes

     Produce 24 thin, crisp spiral arlettes flavoured with chocolate and ginger.

   • Showstopper

     Edible biscuit box with 12 biscuits

     Construct a lidded edible box from biscuit and fill it with 12 matching biscuits.

   Episode source 1Episode source 2

4. Episode 4 · Vegan baking

   Vegan

   Oct 24, 2019

   Every round excludes animal products, moving from a sweet baked slice to a set terrine and a large four-dozen cupcake display.

   • Signature

     Vegan sweet baked slice

     Create a sweet baked slice using no animal-derived ingredients.

   • Technical

     Vegan terrine

     Reproduce a layered vegan terrine with a clean set and distinct components.

   • Showstopper

     48 vegan cupcakes

     Bake and decorate four dozen cupcakes without eggs, dairy, or other animal products.

   Episode source 1Episode source 2

5. Episode 5 · Classic bakes

   Classics

   Oct 31, 2019

   Classic pastry and cake skills appear in savoury hand pastries, a chocolate-citrus flan, and a chiffon cake inspired by botanical flavours and forms.

   • Signature

     12 savoury pastries

     Make a dozen matching savoury pastries with the baker's choice of style and filling.

   • Technical

     Chocolate, hazelnut, and orange flan

     Prepare a flan combining chocolate, hazelnut, and orange in a neat pastry shell.

   • Showstopper

     Botanical chiffon cake

     Create a chiffon cake whose flavours and decoration both follow a botanical theme.

   Episode source 1Episode source 2

6. Episode 6 · Patisserie

   Patisserie

   Nov 7, 2019

   The patisserie episode tests filled cream horns, small fluted caneles, and a large fruit tart featuring elaborate pastry craft.

   • Signature

     12 decorated cream horns

     Make and fill 12 cream horns, then decorate them consistently.

   • Technical

     12 caneles

     Produce 12 caneles with deeply caramelized shells and custardy interiors.

   • Showstopper

     Crafty fruit tart

     Build a fruit tart that showcases extravagant decorative pastry work.

   Episode source 1Episode source 2

7. Episode 7 · Spiced baking

   Spice

   Nov 14, 2019

   Spice week moves through filled Turkish-style pides and ma'amoul before scaling filo and nuts into a 75-piece baklava tower.

   • Signature

     12 savoury pides

     Make a dozen savoury pides with a spiced filling.

   • Technical

     12 ma'amoul

     Produce 12 traditional moulded ma'amoul with a spiced filling and clear pattern.

   • Showstopper

     75-piece baklava tower

     Construct a stable tower from 75 individual pieces of baklava.

   Episode source 1Episode source 2

8. Episode 8 · Hybrid bakes

   Hybrid

   Nov 21, 2019

   The bakers combine established formats into choux-doughnut hybrids, laminated muffin-shaped pastries, and a layered cake made from giant biscuits.

   • Signature

     12 chouxnuts

     Make a dozen pastries combining choux technique with the shape and finish of doughnuts.

   • Technical

     Six prosciutto and Gorgonzola cruffins

     Produce six laminated croissant-muffin hybrids filled with prosciutto and Gorgonzola.

   • Showstopper

     Three-layer shaped biscuit cake

     Build a shaped celebration cake from three large biscuit layers, filling, and decoration.

   Episode source 1Episode source 2

9. Episode 9 · Party bakes

   Party

   Nov 28, 2019

   The semifinal demands savoury canapes, a layered Sicilian cassata, and 20 highly finished individual entremets for a party display.

   • Signature

     24 savoury pastry canapes

     Make two dozen savoury pastry canapes, with at least 12 presented as vol-au-vents.

   • Technical

     Sicilian cassata cake

     Reproduce a layered Sicilian cassata cake with a clean finish.

   • Showstopper

     20 entremets

     Present 20 individual multi-component entremets with patisserie-level finishing.

   Episode source 1Episode source 2

10. Episode 10 · Final

    Finale

    Dec 5, 2019

    The last three bakers reinterpret a seven-layer Dobos torte, reproduce small Mont Blancs, and finish with a geometric three-tier cake.

    • Signature

      Reinvented seven-layer Dobos torte

      Rework the classic Dobos torte while retaining its defining seven cake layers.

    • Technical

      Eight Mont Blancs

      Produce eight individual Mont Blanc desserts with meringue, cream, and chestnut components.

    • Showstopper

      Three-tier geometric cake

      Construct a three-tier celebration cake built around precise geometric decoration.

    Episode source 1Episode source 2

Inspired by the briefs

Bake it at home

These are original Baking Show Guide adaptations for a home kitchen. They are inspired by the challenge briefs, not the contestants' recipes or an official recipe from the show.

Inspired by Episode 2

Beetroot Rye Tin Loaf

An earthy everyday loaf made with roasted beetroot, rye flour, caraway, and enough strong white flour for a dependable home bake.

Time

1 hr 12 min

Makes

One 900 g loaf, about 12 slices

Level

Intermediate

▶View ingredients and method

Ingredients

• 220 g cooked beetroot, cooled and roughly chopped
• 140 ml lukewarm water
• 1 tablespoon honey
• 7 g instant yeast
• 350 g strong white bread flour
• 150 g wholemeal rye flour
• 1 1/2 teaspoons fine salt
• 1 teaspoon caraway seeds
• 2 tablespoons olive oil
• 1 tablespoon rye flakes or rolled oats, for topping

Method

1. Blend the beetroot, water, and honey to a smooth puree. Stir in the yeast and leave for 5 minutes.
2. Combine the bread flour, rye flour, salt, and caraway in a large bowl. Add the beetroot mixture and olive oil, then mix until no dry flour remains.
3. Knead for 8 to 10 minutes by hand or 6 minutes in a mixer. The dough will remain slightly tacky but should become elastic. Place it in an oiled bowl, cover, and leave to rise until increased by about half, 60 to 90 minutes.
4. Grease a 23 by 13 cm loaf pan. Press the gas from the dough, shape it into a tight log, and place it seam-side down in the pan. Cover and prove until the center rises about 2 cm above the rim, 45 to 70 minutes.
5. Heat the oven to 210 C, or 190 C fan. Brush the loaf lightly with water, scatter over the rye flakes, and score once lengthwise.
6. Bake for 15 minutes, reduce the oven to 190 C, or 170 C fan, and bake for another 25 to 27 minutes. Turn out and cool completely on a rack before slicing.

This is an original Baking Show Guide home adaptation, not a contestant recipe or an official show recipe.

Wear gloves while handling the beetroot if you want to avoid staining your hands.

The crumb will look brighter while warm and deepen to a burgundy-brown as it cools.

Open the full recipe →

Episode guide sources

Challenge details verified 2026-07-14. tvguide.com, en.wikipedia.org.

Season result

The winner stays hidden until you choose to reveal it.

Full cast

Everyone recorded for Season 5, listed alphabetically without result spoilers.

Season fact sources

en.wikipedia.org, en.wikipedia.org.

Complete season breakdown

Every episode and bake

Season six moves from cake, biscuits, and bread into nostalgia, Australian native ingredients, French baking, desserts, fruit and vegetables, and patisserie. Across ten episodes, each week retains the signature, technical, and showstopper structure before a finale of fondant fancies, torte, and an architectural dream-home cake.

1. Episode 1 · Cakes

   Cake Week

   Jan 27, 2022

   The season opens with a decorated sponge, a light Japanese-style cheesecake, and a large cake that builds an imaginative miniature scene.

   • Signature

     Decorated sponge cake

     Bake a sponge cake in the baker's chosen flavour and give it a polished decorative finish.

   • Technical

     Japanese cotton cheesecake

     Reproduce Maggie Beer's Japanese cotton cheesecake with a tall, light texture and an even bake.

   • Showstopper

     Miniature world cake

     Create an imaginative miniature world in cake, combining scale modelling with a fully edible centerpiece.

   Episode source 1Episode source 2

2. Episode 2 · Biscuits

   Biscuit Week

   Feb 3, 2022

   Biscuit week tests patterned slice-and-bake biscuits, dulce de leche alfajores, and a suspended edible chandelier.

   • Signature

     12 slice-and-bake biscuits

     Produce a dozen evenly sliced biscuits with a clear decorative pattern running through the dough.

   • Technical

     Eight alfajores

     Make eight matching sandwich biscuits filled in the alfajores style.

   • Showstopper

     Biscuit chandelier

     Construct an imaginative chandelier from decorated biscuit pieces and suspend it as an edible display.

   Make our home version →Episode source 1Episode source 2

3. Episode 3 · Bread

   Bread Week

   Feb 10, 2022

   Bread week combines savoury rolls, a Swedish cinnamon and cardamom loaf, and broad focaccia canvases arranged as garden scenes.

   • Signature

     12 savoury flavoured bread rolls

     Bake a dozen savoury bread rolls with a distinctive flavour and consistent shaping.

   • Technical

     Swedish cinnamon and cardamom bread

     Reproduce a shaped Swedish enriched bread scented with cinnamon and cardamom.

   • Showstopper

     Gardenscape focaccia

     Turn focaccia into an edible garden scene using arranged toppings without sacrificing the bread's bake.

   Episode source 1Episode source 2

4. Episode 4 · Nostalgic bakes

   Nostalgia Week

   Feb 17, 2022

   Nostalgia week revisits layered pavlova and steamed puddings before combining at least two familiar Australian treats into one showpiece.

   • Signature

     Layered pavlova

     Build a layered pavlova with crisp meringue, a soft center, filling, and decoration.

   • Technical

     Four apricot steamed puddings with ginger anglaise

     Produce four individual apricot steamed puddings and serve them with a smooth ginger custard sauce.

   • Showstopper

     Nostalgic Australian treat mash-up

     Combine at least two iconic Australian sweets or desserts in one coherent showstopper.

   Episode source 1Episode source 2

5. Episode 5 · Australian native ingredients

   Homegrown Week

   Feb 24, 2022

   Homegrown week uses Australian ingredients in an open galette, a layered native-flavour trifle, and a bread sculpture inspired by the country's natural world.

   • Signature

     Family-sized open galette

     Bake a family-sized open galette featuring at least two ingredients indigenous to Australia.

   • Technical

     Macadamia, aniseed myrtle, bush honey, and Davidson plum trifle

     Reproduce a layered trifle using macadamia, aniseed myrtle, bush honey, and Davidson plums.

   • Showstopper

     Australian native bread sculpture

     Build a bread sculpture inspired by Australia's natural world and use at least two indigenous ingredients.

   Episode source 1Episode source 2

6. Episode 6 · French baking

   French Week

   Mar 3, 2022

   French week demands decorated mille-feuille, neat miniature brioche a tete, and a tall religieuse a l'ancienne assembled from eclairs and pastry discs.

   • Signature

     Eight decorated mille-feuille

     Make eight individual mille-feuille with crisp pastry, even filling, and consistent decoration.

   • Technical

     Seven mini brioche a tete

     Produce seven miniature enriched brioche with the traditional topknot shape.

   • Showstopper

     Religieuse a l'ancienne

     Construct a two-level centerpiece from filled eclairs supported by two shortcrust pastry discs.

   Episode source 1Episode source 2

7. Episode 7 · Desserts

   Dessert Week

   Mar 10, 2022

   The final six bake individual custard desserts, a refined raspberry tart technical, and a charcuterie-style board made from multiple sweets.

   • Signature

     Six sweet baked custard desserts

     Present six individual baked custards with the baker's chosen flavours and finishes.

   • Technical

     Raspberry Tarts 2.0

     Reproduce Matt Moran's modern raspberry tarts with precise pastry and layered components.

   • Showstopper

     Dessert charcuterie board

     Arrange at least three distinct desserts as a cohesive sweet charcuterie board.

   Episode source 1Episode source 2

8. Episode 8 · Fruit and vegetables

   Fruit & Veg Week

   Mar 17, 2022

   Produce takes center stage in savoury tartlets and erbazzone before the bakers disguise a fruit- or vegetable-led cake as a woven basket.

   • Signature

     24 savoury vegetable tartlets

     Bake two dozen savoury tartlets that make vegetables the central ingredient.

   • Technical

     Erbazzone

     Reproduce Maggie Beer's savoury Italian greens pie with a thin pastry shell.

   • Showstopper

     Basket-weave fruit or vegetable cake

     Create a cake with a basket-weave finish and make one fruit or vegetable the hero ingredient.

   Episode source 1Episode source 2

9. Episode 9 · Patisserie

   Patisserie Week

   Mar 24, 2022

   The semifinal pairs two styles of breakfast pastry with gateau Saint-Honore and a gravity-defying biscuit pinata.

   • Signature

     12 breakfast pastries in two flavours

     Make a dozen breakfast pastries divided evenly between two different flavours or styles.

   • Technical

     Gateau Saint-Honore

     Reproduce the classic French gateau with pastry, choux, caramel, and piped cream.

   • Showstopper

     Gravity-defying biscuit pinata

     Construct a decorated biscuit pinata that creates a gravity-defying visual effect.

   Episode source 1Episode source 2

10. Episode 10 · Final

    Finale

    Mar 31, 2022

    The finalists make three flavours of fondant fancies, a chocolate-pear-hazelnut torte, and a large cake model of their ultimate dream home.

    • Signature

      18 fondant fancies in three flavours

      Produce 18 neat fondant-covered cakes divided among three distinct flavours.

    • Technical

      Chocolate, pear, and hazelnut torte

      Reproduce a layered torte balancing chocolate, pear, and hazelnut.

    • Showstopper

      Ultimate dream home cake

      Design and build an architectural cake representing the baker's dream home.

    Episode source 1Episode source 2

Inspired by the briefs

Bake it at home

These are original Baking Show Guide adaptations for a home kitchen. They are inspired by the challenge briefs, not the contestants' recipes or an official recipe from the show.

Inspired by Episode 2

Dulce de Leche Alfajores

Tender cornstarch sandwich biscuits filled with dulce de leche and edged with toasted coconut.

Time

47 min

Makes

Eight sandwich biscuits

Level

Intermediate

▶View ingredients and method

Ingredients

• 110 g plain flour
• 140 g cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 115 g unsalted butter, softened
• 70 g caster sugar
• 2 large egg yolks
• 1 teaspoon vanilla extract
• Finely grated zest of 1/2 lemon
• 220 g thick dulce de leche
• 35 g desiccated coconut, lightly toasted

Method

1. Whisk the flour, cornstarch, baking powder, and salt together in a bowl.
2. Beat the butter and sugar for 2 minutes until creamy but not airy. Beat in the yolks one at a time, then mix in the vanilla and lemon zest.
3. Fold in the dry ingredients just until a soft dough forms. Flatten it into a disc, wrap, and chill for 30 minutes.
4. Heat the oven to 175 C, or 155 C fan, and line two baking sheets. Roll the dough between sheets of baking paper to 6 mm thick, then cut 16 rounds with a 6 cm cutter.
5. Set the rounds 3 cm apart on the sheets and chill for 10 minutes. Bake for 10 to 12 minutes, until set but still pale on top. Cool completely.
6. Pipe or spoon dulce de leche onto eight biscuits. Top with the remaining biscuits, press gently until the filling reaches the edges, and roll the exposed filling in toasted coconut.

This is an original Baking Show Guide home adaptation, not a contestant recipe or an official show recipe.

Cornstarch gives the biscuits their short, delicate texture, so stop mixing as soon as the dough comes together.

Use a thick dulce de leche so the assembled biscuits hold their shape.

Open the full recipe →

Episode guide sources

Challenge details verified 2026-07-14. tvguide.com, en.wikipedia.org, foxtel.com.au.

Season result

The winner stays hidden until you choose to reveal it.

Full cast

Everyone recorded for Season 6, listed alphabetically without result spoilers.

Season fact sources

en.wikipedia.org, en.wikipedia.org.

Complete season breakdown

Every episode and bake

Season seven opens with cake, biscuit, and bread fundamentals before moving through winter, vintage, dessert, citrus, international, and chocolate themes. A three-part final asks for a mixed high tea, a guinea fowl terrine, and a freely designed 3D illusion cake.

1. Episode 1 · Cakes

   Cake Week

   Jun 13, 2023

   The new bakers tell a personal story in layer cake, reproduce a raspberry-and-pepper dome, and build a celebratory two-tier showpiece.

   • Signature

     Personal story cake

     Create a cake that tells a personal story, using at least two layers and handcrafted decorations.

   • Technical

     Raspberry and pepper dome cake

     Reproduce a neatly finished dome cake pairing raspberry with pepper.

   • Showstopper

     Two-tier show-off-stopper cake

     Build an ambitious showpiece with at least two tiers and a stable, polished finish.

   Episode source 1Episode source 2

2. Episode 2 · Biscuits

   Biscuit Week

   Jun 20, 2023

   Fondant-decorated biscuits lead to chocolate wheels with a hidden banana-caramel burst and a fully playable board game made from biscuit.

   • Signature

     12 decorated fondant biscuits

     Make 12 biscuits across two designs and finish them consistently with fondant decoration.

   • Technical

     Five explosive chocolate wheels with banana caramel

     Produce five chocolate biscuit wheels with banana caramel centers designed to burst when opened.

   • Showstopper

     Biscuit board game

     Construct an edible board game from biscuit, including recognizable playing elements.

   Episode source 1Episode source 2

3. Episode 3 · Bread

   Bread Week

   Jun 27, 2023

   Bread week progresses from a sweet yeasted loaf to Australian-flavoured fougasse and an artistic centerpiece made with multiple doughs.

   • Signature

     Sweet yeasted loaf

     Bake a sweet loaf raised with yeast and shaped or filled in the baker's chosen style.

   • Technical

     Two fougasse with an Australian twist

     Produce two leaf-shaped fougasse incorporating an Australian flavour or ingredient.

   • Showstopper

     Artistic bread centerpiece

     Construct an edible centerpiece using at least two different bread doughs.

   Episode source 1Episode source 2

4. Episode 4 · Winter baking

   Winter Week

   Jul 4, 2023

   Winter week moves through two styles of savoury pastry, a carrot and cumin tart, and a family-sized pie transformed into three-dimensional edible art.

   • Signature

     16 savoury pastries in two styles

     Make 16 savoury pastries divided between two shapes and two fillings.

   • Technical

     Carrot and cumin tart

     Reproduce a neat tart that balances sweet carrot with aromatic cumin.

   • Showstopper

     3D decorated family pie

     Create a sweet or savoury family-sized pie with an elaborate three-dimensional pastry design.

   Make our home version →Episode source 1Episode source 2

5. Episode 5 · Vintage bakes

   Vintage Week

   Jul 11, 2023

   Vintage week revisits profiteroles and beef Wellington before the bakers reveal a multicoloured checkerboard pattern inside cake.

   • Signature

     12 profiteroles

     Make a dozen filled and decorated profiteroles with even choux shells.

   • Technical

     Beef Wellington

     Reproduce beef Wellington wrapped in crisp puff pastry with the meat correctly cooked.

   • Showstopper

     Checkerboard cake

     Build a checkerboard cake showing at least three distinct cake colours when sliced.

   Episode source 1Episode source 2

6. Episode 6 · Desserts

   Dessert Week

   Jul 18, 2023

   The bakers reinterpret a family dessert, layer hazelnut and tahini into an opera cake, and disguise ice cream cake pops as waffle cones.

   • Signature

     Family-favourite dessert

     Present a baked version of a dessert with personal or family significance.

   • Technical

     Hazelnut and tahini opera cake

     Reproduce a precise layered opera cake flavoured with hazelnut and tahini.

   • Showstopper

     Ice cream waffle-cone cake pops

     Create cake pops presented as ice cream scoops in edible waffle-cone forms.

   Episode source 1Episode source 2

7. Episode 7 · Citrus

   Citrus Week

   Jul 25, 2023

   Citrus drives eight individual tarts, a gin-and-tonic roulade, and an ambitious meringue centerpiece containing a baked element.

   • Signature

     Eight individual citrus tarts

     Make eight individual tarts that place citrus flavour at the center of the bake.

   • Technical

     Gin and tonic citrus roulade

     Reproduce a rolled citrus cake flavoured to evoke gin and tonic.

   • Showstopper

     Citrus meringue creation

     Build a citrus-led meringue showpiece that includes at least one baked component.

   Episode source 1Episode source 2

8. Episode 8 · International baking

   International Week

   Aug 1, 2023

   International week travels through filled Turkish pide and steamed rainbow lapis before scaling macarons into a tall layered stack.

   • Signature

     Two savoury Turkish pide

     Bake two pide with different savoury fillings and well-shaped boat-like crusts.

   • Technical

     Steamed rainbow lapis cake

     Reproduce a steamed layer cake with clean, brightly coloured rainbow bands.

   • Showstopper

     Jacked macaron stack

     Build a stacked macaron centerpiece with at least four layers measuring about 20 cm each.

   Episode source 1Episode source 2

9. Episode 9 · Chocolate

   Chocolate Week

   Aug 8, 2023

   The semifinal tests decorated chocolate cake, tempering and filled petits fours inside a chocolate heart, and a coordinated collection of mirror-glazed cakes.

   • Signature

     Decorated chocolate cake

     Create a chocolate cake that demonstrates several chocolate decoration or finishing skills.

   • Technical

     Tempered white chocolate heart with two petits fours

     Make a marbled tempered white chocolate heart containing two different kinds of petits fours.

   • Showstopper

     Individual mirror-glaze cake collection

     Present a coordinated collection of individual cakes with smooth, reflective mirror glazes.

   Episode source 1Episode source 2

10. Episode 10 · Final

    Final

    Aug 15, 2023

    The finalists serve a three-item high tea, reproduce Maggie Beer's guinea fowl terrine, and finish with a cake that convincingly imitates another object.

    • Signature

      Three-item high tea

      Serve three different high-tea items combining sweet and savoury baking.

    • Technical

      Guinea fowl terrine

      Reproduce Maggie Beer's guinea fowl terrine with a neat pastry case and well-set filling.

    • Showstopper

      3D illusion cake

      Create a three-dimensional cake in any flavour and style that convincingly resembles something else.

    Episode source 1Episode source 2

Inspired by the briefs

Bake it at home

These are original Baking Show Guide adaptations for a home kitchen. They are inspired by the challenge briefs, not the contestants' recipes or an official recipe from the show.

Inspired by Episode 4

Carrot and Cumin Tart

A crisp shortcrust tart filled with cumin-scented carrot puree and topped with glossy roasted carrot ribbons.

Time

1 hr 35 min

Makes

One 23 cm tart, 8 servings

Level

Intermediate

▶View ingredients and method

Ingredients

• 250 g plain flour
• 1/2 teaspoon fine salt
• 125 g cold unsalted butter, cubed
• 1 large egg yolk
• 2 to 3 tablespoons ice water
• 700 g carrots
• 1 tablespoon olive oil
• 1 1/2 teaspoons cumin seeds
• 2 large eggs
• 150 ml thickened cream
• 70 g soft goat cheese
• 1 teaspoon honey
• 1 teaspoon lemon juice
• Salt and black pepper

Method

1. Mix the flour and salt, then rub in the butter until pea-sized pieces remain. Add the yolk and enough ice water to bring the dough together. Flatten, wrap, and chill for 30 minutes.
2. Peel the carrots. Cut 500 g into chunks and shave the remainder lengthwise into ribbons. Toss the chunks with olive oil, 1 teaspoon cumin seeds, salt, and pepper.
3. Heat the oven to 200 C, or 180 C fan. Roast the carrot chunks for 25 to 30 minutes until tender. Reduce the oven to 190 C, or 170 C fan.
4. Roll the pastry and line a 23 cm loose-bottom tart tin. Chill for 15 minutes, line with baking paper and weights, and bake for 15 minutes. Remove the weights and bake for 8 minutes more.
5. Blend the roasted carrots with the eggs, cream, goat cheese, honey, lemon juice, and remaining cumin seeds until smooth. Season, pour into the shell, and bake for 22 to 27 minutes until just set.
6. Steam the carrot ribbons for 2 minutes, pat dry, and coil them over the warm tart. Brush lightly with olive oil and cool for 15 minutes before slicing.

This is an original Baking Show Guide home adaptation, not a contestant recipe or an official show recipe.

Blind-baking the shell prevents the carrot custard from making the base soggy.

The tart can be served warm or at room temperature.

Open the full recipe →

Episode guide sources

Challenge details verified 2026-07-14. tvguide.com, en.wikipedia.org, foxtel.com.au.

Season result

The winner stays hidden until you choose to reveal it.

Full cast

Everyone recorded for Season 7, listed alphabetically without result spoilers.

Season fact sources

en.wikipedia.org, en.wikipedia.org.

Complete season breakdown

Every episode and bake

Season eight balances classic cake, bread, biscuit, and patisserie work with back-to-basics, celebration, cheese, spice, and Italian themes. The ten-week run ends with a botanical cake, Paris-Brest, and an unrestricted final showstopper chosen by each baker.

1. Episode 1 · Cakes

   Cake Week

   Sep 18, 2024

   Cake week begins with a cupcake pull-apart design, a passionfruit chiffon technical, and an elaborate birthday cake made for the baker's own celebration.

   • Signature

     Pull-apart cupcake cake

     Arrange individually baked cupcakes into one cohesive pull-apart cake and decorate the surface as a single design.

   • Technical

     Passionfruit chiffon cake

     Reproduce a tall, light chiffon cake flavoured and finished with passionfruit.

   • Showstopper

     Epic birthday cake

     Create an ambitious birthday cake for the baker's own imagined celebration.

   Episode source 1Episode source 2

2. Episode 2 · Bread

   Bread Week

   Sep 25, 2024

   Bread week tests savoury breadsticks with an accompaniment, a six-strand Swiss braid, and a matched pair of decorated artisan loaves.

   • Signature

     24 savoury breadsticks with a side

     Bake 24 crisp or chewy savoury breadsticks and serve them with a complementary dip or accompaniment.

   • Technical

     Six-strand braided Zopf

     Reproduce a neatly woven Swiss Zopf using a six-strand braid.

   • Showstopper

     Two scored and painted loaves

     Present two artisan loaves decorated through controlled scoring and edible painted detail.

   Episode source 1Episode source 2

3. Episode 3 · Baking fundamentals

   Back to Basics

   Oct 2, 2024

   A fundamentals-focused week covers filled or topped scones, a decorated chocolate tart, and a tall freestanding stack of pies.

   • Signature

     Nine scones with a filling or topping

     Bake nine matching scones and give them a complementary filling or topping.

   • Technical

     Decorated chocolate tart

     Reproduce a chocolate tart with a crisp shell, smooth filling, and precise decoration.

   • Showstopper

     25 cm vertical pie stack

     Stack one or more pies into a stable vertical construction measuring about 25 cm high.

   Episode source 1Episode source 2

4. Episode 4 · Biscuits

   Biscuit Week

   Oct 9, 2024

   The biscuit rounds progress from jam-filled Linzers to chewy mocha mochi cookies and a three-dimensional edible vehicle with moving parts.

   • Signature

     12 jam-filled Linzer biscuits

     Make 12 matching Linzer sandwich biscuits with clean cutouts and a visible jam filling.

   • Technical

     Mocha mochi cookies

     Reproduce coffee-and-chocolate cookies with a distinctively chewy mochi center.

   • Showstopper

     Moving 3D biscuit vehicle

     Construct a three-dimensional vehicle from biscuit and include a working moving element.

   Make our home version →Episode source 1Episode source 2

5. Episode 5 · Celebrations

   Celebration Week

   Oct 16, 2024

   Celebration week combines the geometric layers of Sarawak cake, tempered chocolate ornaments, and a spooky cake designed to transform under blacklight.

   • Signature

     Geometric Sarawak cake

     Build a Sarawak layer cake with a clean geometric pattern revealed in every slice.

   • Technical

     Tempered chocolate Christmas ornaments

     Produce hollow or assembled Christmas ornaments from correctly tempered chocolate.

   • Showstopper

     Spooky blacklight cake

     Create a spooky celebration cake with decoration designed to produce a second visual effect under blacklight.

   Episode source 1Episode source 2

6. Episode 6 · Cheese

   Cheese Week

   Oct 23, 2024

   Cheese appears in a tear-and-share bread, a three-cheese pie, and a decorated three-tier cheesecake engineered to appear as if it floats.

   • Signature

     Cheesy tear-and-share bread

     Bake a pull-apart bread in which cheese is central to both flavour and texture.

   • Technical

     Three-cheese pie

     Reproduce Rachel Khoo's savoury pie using three complementary cheeses.

   • Showstopper

     Three-tier floating cheesecake

     Build a decorated cheesecake display with three tiers, at least two flavours, and a convincing floating effect.

   Episode source 1Episode source 2

7. Episode 7 · Spice

   Spice Week

   Oct 30, 2024

   Spice week splits filo pasties between sweet and savoury fillings, uses Australian native spices in crullers, and scales spiced biscuit into architecture.

   • Signature

     Sweet and savoury spiced filo pasties

     Make a set of spiced filo pasties divided equally between a sweet filling and a savoury filling.

   • Technical

     Two cruller styles with Australian native spices

     Produce two styles of cruller that incorporate indigenous Australian spices.

   • Showstopper

     3D spiced biscuit structure

     Construct a freestanding three-dimensional structure from biscuits flavoured with spice.

   Episode source 1Episode source 2

8. Episode 8 · Italian baking

   Italian Week

   Nov 6, 2024

   The first Italian week covers handmade pizza, peach-shaped cream pastries, and a large tiramisu-inspired centerpiece.

   • Signature

     Two handmade pizzas

     Make two pizzas from hand-worked dough with the baker's chosen toppings.

   • Technical

     Three pesche con crema

     Produce three peach-shaped Italian pastries, filled with cream and finished to resemble fruit.

   • Showstopper

     Tiramisu centerpiece

     Transform the flavours and components of tiramisu into an elaborate freestanding centerpiece.

   Episode source 1Episode source 2

9. Episode 9 · Patisserie

   Patisserie Week

   Nov 13, 2024

   The semifinal demands laminated kouign-amann, a layered strawberry tart, and a coordinated assortment of small, highly finished petits fours.

   • Signature

     Sweet laminated kouign-amann

     Make sweet kouign-amann with crisp caramelized layers and the baker's chosen flavour.

   • Technical

     Layered strawberry tart

     Reproduce a tart of strawberry cream and creme patissiere on a buttery sable base.

   • Showstopper

     Petit fours collection

     Present a coordinated collection of small patisserie pieces with precise, consistent finishing.

   Episode source 1Episode source 2

10. Episode 10 · Final

    Finale

    Nov 20, 2024

    The finalists interpret a botanical cake, reproduce Rachel Khoo's Paris-Brest, and use a free-choice brief to deliver their most personal showstopper.

    • Signature

      Botanical cake

      Bake and decorate a cake inspired by plants, flowers, or another botanical subject.

    • Technical

      Paris-Brest

      Reproduce Rachel Khoo's version of the ring-shaped choux pastry with a precise filled finish.

    • Showstopper

      Free-choice showstopper

      Design the baker's choice of final showpiece, demonstrating the range of skills developed across the season.

    Episode source 1Episode source 2

Inspired by the briefs

Bake it at home

These are original Baking Show Guide adaptations for a home kitchen. They are inspired by the challenge briefs, not the contestants' recipes or an official recipe from the show.

Inspired by Episode 4

Espresso Mochi Cookies

Dark cocoa cookies wrapped around chewy espresso mochi centers and finished with milk chocolate.

Time

47 min

Makes

12 cookies

Level

Intermediate

▶View ingredients and method

Ingredients

• 80 g glutinous rice flour
• 25 g caster sugar
• 1 teaspoon instant espresso powder
• 100 ml whole milk
• 15 g unsalted butter
• 120 g unsalted butter, softened
• 110 g light brown sugar
• 50 g caster sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 170 g plain flour
• 30 g cocoa powder
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon fine salt
• 60 g milk chocolate, chopped

Method

1. Whisk the glutinous rice flour, 25 g caster sugar, espresso powder, and milk in a microwave-safe bowl. Cover loosely and microwave for 60 seconds, stir, then microwave in 30-second bursts until thick and translucent.
2. Stir 15 g butter into the hot mochi. Scrape it onto a lightly buttered plate, cover the surface, and cool. Divide into 12 pieces with buttered hands and roll into balls.
3. Beat the softened butter, brown sugar, and remaining caster sugar until smooth. Beat in the egg and vanilla.
4. Whisk the plain flour, cocoa, bicarbonate of soda, and salt, then mix them into the butter mixture. Fold in the chopped chocolate and chill for 20 minutes.
5. Heat the oven to 180 C, or 160 C fan, and line two baking sheets. Divide the cookie dough into 12 portions, flatten each, wrap it around one mochi ball, and seal completely.
6. Space the cookies well apart and bake for 10 to 12 minutes, until the edges are set but the centers remain soft. Cool on the sheets for 10 minutes before moving to a rack.

This is an original Baking Show Guide home adaptation, not a contestant recipe or an official show recipe.

Use glutinous rice flour, not ordinary rice flour, to create the stretchy center.

The mochi is easiest to portion while cool but still pliable.

Open the full recipe →

Episode guide sources

Challenge details verified 2026-07-14. tvguide.com, en.wikipedia.org, foxtel.com.au.

Season result

The winner stays hidden until you choose to reveal it.

Full cast

Everyone recorded for Season 8, listed alphabetically without result spoilers.

Season fact sources

en.wikipedia.org, en.wikipedia.org.

Complete season breakdown

Every episode and bake

Season nine spans cake, biscuits, pies, bread, tropical flavours, scale, Japanese baking, sustainability, and patisserie. The ten episodes culminate in a final built around top-forward cake, a milk-chocolate and raspberry entremet, and a large choux showpiece.

1. Episode 1 · Cakes

   Cake Week

   Jul 29, 2025

   The season starts with a patterned sponge roll, a layered nut torte, and a cake engineered to create a gravity-defying illusion.

   • Signature

     Imprime roll

     Create a rolled sponge with a clearly printed decorative pattern baked into its surface.

   • Technical

     Eszterhazy torte

     Reproduce Rachel Khoo's layered nut-and-buttercream torte with its characteristic glazed finish.

   • Showstopper

     Gravity-defying cake

     Build a stable cake that creates the illusion of part of the design floating or tipping against gravity.

   Episode source 1Episode source 2

2. Episode 2 · Biscuits

   Biscuit Week

   Aug 5, 2025

   Biscuit week combines filled and decorated sandwiches, pistachio shortbread, and a miniature edible scene containing moving parts.

   • Signature

     Decorated sandwich biscuits

     Make matching filled sandwich biscuits and finish each with deliberate decoration.

   • Technical

     Pistachio shortbread

     Reproduce Darren Purchese's pistachio shortbread with a short crumb and even finish.

   • Showstopper

     Moving biscuit diorama

     Construct a detailed biscuit diorama that includes one or more movable edible parts.

   Episode source 1Episode source 2

3. Episode 3 · Pies

   Pie Week

   Aug 12, 2025

   The bakers make party pies, a puff-pastry galette des rois, and a fruit pie whose decorated top is assembled from tangram shapes.

   • Signature

     12 party pies

     Bake a dozen individual party pies with consistent pastry, filling, and finish.

   • Technical

     Galette des rois

     Reproduce Rachel Khoo's galette des rois with crisp puff pastry and an even almond filling.

   • Showstopper

     Decorated fruity tangram pie

     Make a fruit-filled pie and decorate its surface with a recognizable design built from geometric tangram pieces.

   Episode source 1Episode source 2

4. Episode 4 · Bread

   Bread Week

   Aug 19, 2025

   Bread week moves from miniature bagels to za'atar-topped Turkish bread before hiding a contrasting design inside a large reveal loaf.

   • Signature

     10 mini bagels

     Produce 10 evenly shaped miniature bagels with the baker's chosen flavour and finish.

   • Technical

     Turkish bread with za'atar

     Reproduce Darren Purchese's soft Turkish bread topped with za'atar.

   • Showstopper

     Hidden-design reveal bread

     Build a large loaf with a contrasting design concealed inside and revealed only when the bread is sliced.

   Episode source 1Episode source 2

5. Episode 5 · Tropical flavours

   Tropical Week

   Aug 26, 2025

   Tropical fruit and savoury produce appear in small tarts and mille-feuille before the bakers enclose layered desserts inside three meringue bombs.

   • Signature

     Six individual tropical fruit tarts

     Make six individual tarts featuring tropical fruit in the filling and decoration.

   • Technical

     Tropical savoury mille-feuille

     Reproduce Rachel Khoo's savoury tropical mille-feuille with crisp pastry and clean layers.

   • Showstopper

     Three fruity meringue bombs

     Create three meringue-covered desserts with fruit-led interiors revealed when cut.

   Episode source 1Episode source 2

6. Episode 6 · Scale

   Little and Large Week

   Sep 2, 2025

   Scale shifts from a tiny tiered cake to an oversized chocolate eclair, then expands into a shared city assembled one biscuit block at a time.

   • Signature

     Miniature tiered cake

     Build and decorate a fully tiered celebration cake at miniature scale.

   • Technical

     Giant chocolate eclair

     Reproduce Darren Purchese's oversized chocolate eclair with properly baked choux and balanced filling.

   • Showstopper

     Biscuit city block

     Design one detailed city block from biscuit so all bakers' structures can join into a larger edible city.

   Episode source 1Episode source 2

7. Episode 7 · Japanese baking

   Japan Week

   Sep 9, 2025

   Japan week explores soft shokupan buns, a matcha-yuzu-black-sesame crepe roll, and the two-texture construction of double fromage cheesecake.

   • Signature

     12 shokupan buns

     Bake a dozen soft Japanese milk-bread buns with the baker's chosen flavour.

   • Technical

     Matcha, yuzu, and black sesame crepe roll

     Reproduce Rachel Khoo's rolled crepe dessert combining matcha, yuzu, and black sesame.

   • Showstopper

     Double fromage cheesecake

     Create a Japanese-style cheesecake with two distinct cheese layers and a refined finish.

   Episode source 1Episode source 2

8. Episode 8 · Low-waste baking

   Earth Week

   Sep 16, 2025

   Earth week removes powered appliances for a raw cake, uses a whole beetroot in the technical, and turns cake and confectionery into a contained edible landscape.

   • Signature

     Raw cake without powered appliances

     Make an uncooked cake from scratch without using powered kitchen appliances.

   • Technical

     Whole-beetroot tart

     Reproduce Darren Purchese's beetroot tart while using the whole vegetable to minimize waste.

   • Showstopper

     Edible terrarium

     Create a self-contained terrarium scene in which the landscape and all visible details are edible.

   Make our home version →Episode source 1Episode source 2

9. Episode 9 · Patisserie

   Patisserie Week

   Sep 23, 2025

   The semifinal wraps a complete dish in pastry, layers a spiced Charlotte Russe, and asks the bakers to give laminated viennoiserie a modern form.

   • Signature

     En croute

     Enclose the baker's chosen sweet or savoury preparation completely in decorative pastry.

   • Technical

     Spiced Charlotte Russe

     Reproduce a set Charlotte Russe with spiced filling, an even sponge lining, and a clean finish.

   • Showstopper

     Modern viennoiserie

     Present an ambitious collection or structure that reinterprets laminated viennoiserie in a modern style.

   Episode source 1Episode source 2

10. Episode 10 · Final

    Final

    Sep 30, 2025

    The finalists tilt the presentation plane with top-forward cakes, reproduce a milk-chocolate and raspberry entremet, and finish with an elaborate choux centerpiece.

    • Signature

      Top-forward cake

      Create a cake designed to stand with its decorated top facing forward as the main presentation surface.

    • Technical

      Milk-chocolate and raspberry entremet

      Reproduce Darren Purchese's layered entremet balancing milk chocolate and raspberry.

    • Showstopper

      Choux stopper

      Build a large final showpiece from filled choux pastry with an original theme and stable construction.

    Episode source 1Episode source 2

Inspired by the briefs

Bake it at home

These are original Baking Show Guide adaptations for a home kitchen. They are inspired by the challenge briefs, not the contestants' recipes or an official recipe from the show.

Inspired by Episode 8

Whole-Beetroot and Goat Cheese Tart

A low-waste savoury tart using roasted beetroot in the filling and sauteed beet leaves in a crisp seeded pastry shell.

Time

1 hr 45 min

Makes

One 23 cm tart, 8 servings

Level

Intermediate

▶View ingredients and method

Ingredients

• One 500 g bunch beetroot with leaves
• 1 tablespoon olive oil
• 220 g plain flour
• 30 g sesame seeds
• 1/2 teaspoon fine salt
• 110 g cold unsalted butter, cubed
• 1 large egg yolk
• 2 to 3 tablespoons ice water
• 1 small garlic clove, finely grated
• 3 large eggs
• 180 ml thickened cream
• 120 g soft goat cheese
• 1 teaspoon thyme leaves
• 1 teaspoon balsamic vinegar
• Salt and black pepper

Method

1. Cut the leaves and stems from the beetroot. Scrub the roots, wrap them together in foil, and roast at 200 C, or 180 C fan, for 45 to 60 minutes until tender. Cool, peel, and cut into wedges.
2. Mix the flour, sesame seeds, and salt. Rub in the butter, then add the yolk and enough ice water to form a dough. Flatten, wrap, and chill for 30 minutes.
3. Wash the beet leaves and stems thoroughly. Finely slice the stems and roughly chop the leaves. Cook the stems in the olive oil for 4 minutes, add the leaves and garlic, and cook until dry. Cool.
4. Roll the pastry and line a 23 cm loose-bottom tart tin. Chill for 15 minutes. Line with baking paper and weights, bake at 190 C, or 170 C fan, for 15 minutes, then remove the weights and bake for 8 minutes more.
5. Whisk the eggs, cream, 80 g goat cheese, thyme, balsamic vinegar, 1/2 teaspoon salt, and black pepper. Spread the cooked beet greens over the shell, arrange the beetroot wedges on top, and pour in the custard.
6. Dot with the remaining goat cheese and bake for 25 to 30 minutes until the filling is just set. Rest for 15 minutes before removing from the tin and slicing.

This is an original Baking Show Guide home adaptation, not a contestant recipe or an official show recipe.

If beet leaves are unavailable, use 100 g chard, while noting that the tart will no longer use the whole beetroot bunch.

Roast the roots up to two days ahead and keep them covered in the refrigerator.

Open the full recipe →

Episode guide sources

Challenge details verified 2026-07-14. tvguide.com, en.wikipedia.org, foxtel.com.au.

Season result

The winner stays hidden until you choose to reveal it.

Full cast

Everyone recorded for Season 9, listed alphabetically without result spoilers.

Season fact sources

en.wikipedia.org, en.wikipedia.org.