The first challenge for the bakers is a family-sized signature cake.

The bakers are tasked with creating biscuits, including Matt's technical task, Italian cannoli.

For this challenge, the bakers work with choux pastry and create a Paris-Brest as well as a Gateau St. Honore.

The bakers are tasked with creating different pies, including savoury pies and a blood orange meringue pie.

The eight remaining bakers are tasked with baking with chocolate. They cook brownies and a Black Forest gateau.

The last six contestants are challenged by Dan Lepard's speciality: bread.

Desserts are the task this episode for the bakers. They make individual hot puddings and a dried apricot pavlova.

The remaining five bakers are tasked with cooking pastry. They make miniature savoury pastries and a strudel.

The theme for the bakers is classics. Classic doughnuts and a passionfruit tart are on the menu, and a High Tea show stopper pushes the bakers to new heights.

Only three bakers are left for the final challenge. This will test the bakers to their limits as they are asked to create a cornucopia cake and signature vanilla slices.

What better way to kick off the series than with a Bake Off cake off! The bakers have two hours to bake one family sized signature cake. The bakers have to cook in an unfamiliar kitchen to a tight deadline under the watchful eyes of judges Maggie Beer and Matt Moran

The bakers are tasked with creating biscuits, including Matt's technical task, Italian cannoli.

This challenge is to bake one family-sized savoury quiche with a filling of their choice. The technical bake is a pistachio frangipane tart with roasted rhubarb and raspberries.

The eight remaining bakers are tasked with baking with chocolate. They cook brownies and a Black Forest gateau.

The seven remaining bakers get baking some bread, including making savoury flat breads and knotted bread rolls.

The remaining bakers are tasked by Matt and Maggie to create their versions of two classic dishes, a Swiss roll and a Neenish tart.

The remaining five bakers are tasked with cooking pastry. They make miniature savoury pastries and a strudel.

Matt tasks the remaining amateur bakers with creating 12 bee stings, a traditional German sweet yeast cake.

The four semi-finalists remaining in the Bake Off Shed are tasked by Matt and Maggie to create a showstopper centred on an 'Around the World' theme.

Only three bakers are left for the final challenge. This will test the bakers to their limits as they are asked to create a cornucopia cake and signature vanilla slices.

Twelve bakers look to tackle some challenging bakes on their first week in the tent, as they show off their cake-making skills for Matt and Maggie.

The bakers must test their bread-making skills as they prepare classic pumpkin scones in a technical challenge, before assembling a showstopping bread centrepiece.

The remaining 10 bakers attempt to put their own twist on biscotti for their signature bakes. They also make jam drops and a biscuit jigsaw puzzle to impress the judges.

The bakers are tasked with the toughest technical challenge to date, as Maggie asks them to make her chicken pie. Showstopping pavlovas are also on the menu.

The remaining bakers are given their hardest task yet for pastry week, to create a 3D animal sculpture out of choux pastry.

The remaining bakers are challenged by making all things batter, preparing wonderful waffles, an apple clafoutis, and a colossal crepe cake.

The bakers enter the shed for dessert week, where they are tasked with creating desserts that don't contain any gluten, sugar and dairy.

The bakers enter the shed prepared to take on British week, where they are faced with creating sponges, bakewell slices, and a pudding good enough for a queen.

Four bakers are left in the semi-final, and to celebrate their hard work, they make some fabulous creations with the theme of celebrations.

The bake off shed is transformed into a beautiful garden party as the three remaining fight to become Australia's greatest home baker.

Twelve bakers experience their first set of challenges where their cake-making skills are put to the test.

The bakers must rise to the challenge during bread week where they take on a rye and beetroot bread and add their own flair to the pretzel showstopper challenge.

The contestants must make a batch of chocolate biscuits, French arlettes and biscuit boxes full of surprises.

The bakers must take on the challenge of substituting butter, eggs and dairy to create some classic favourites and a tricky technical bake.

The seven remaining bakers must bring their personal baking style and understanding of the basics and use them on some traditional favourites.

The bakers must display their pastry skills and showcase their imagination with decoration during patisserie week.

The bakers must make careful considerations with their flavours during spice week as they tackle maamoul biscuits and a baklava tower.

The bakers mix things up to create a fusion of favourites, croissants that look like muffins, doughnuts that aren't quite what they seem, and cakes made from anything but cake.

Matt and Maggie set a series of party-themed challenges that will help them select the bakers for the final.

Our three finalists have three bakes that stand between them and the glory of becoming Australia's best amateur baker.

Twelve of Australia's best amateur bakers are back in the shed where they must tackle three tricky cake challenges: a signature sponge, cotton cheesecake, and a miniature world cake.

In Biscuit Week, our remaining amateur bakers face off in three exciting biscuit challenges: a Signature slice-and-bake, an alfajores Technical, and for the Show Stopper, they create a magical biscuit chandelier

In Bread Week, our remaining amateur bakers must compete to make 12 identical flavoured bread rolls, a tricky Swedish cinnamon and cardamom bread, and finally a delicious gardenscape focaccia.

In Nostalgia Week, our remaining bakers take a stroll down memory lane, baking Aussie pavlovas, a classic Maggie Beer steamed pudding, and inventing a nostalgic mash-up of their favourite childhood flavours.

In Homegrown Week, our remaining amateur bakers celebrate traditional First Nations ingredients, baking open galettes, a layered trifle, and creating a bread sculpture based on Aussie nature.

In French Week, our remaining amateur bakers deep dive into classic French pastry, creating a mille-feuille, a brioche a tete, and a religieuse a l'ancienne, a traditional choux pastry tower in the shape of a nun.

Our remaining amateur bakers compete to show us their sweet tooth for Dessert Week. They must create silky baked custards, Matt Moran's gourmet raspberry tart, and finally, a dessert charcuterie board.

Our remaining bakers compete to showcase healthy baking. They must create two kinds of savoury vegetable tarts, Maggie's delicious erbazzone pie, and a spectacular basket-weave cake.

It's the semifinal, and our bakers must make patisserie creations worthy of a place in the finale: delicious breakfast pastries, a formidable gateau St Honore, and a gravity-defying biscuit chandelier.

In the grand finale, our amateur bakers face off to win the title of Australia's Best Amateur Baker, creating signature fondant fancies and a tricky technical torte, before baking and building their ultimate dream homes.