The Great British Bake Off (series 10)

For the signature challenge, the bakers had to bake a fruit cake in the shape of their choice, with a significant amount of dried fruit, and lavish decoration in 2½ hours. For the technical challenge set by Prue, the bakers had to bake six identical angel cake slices, with layers made of genoise sponge sandwiched with Italian meringue buttercream, topped with icing and feathered in 1¾ hour. For the showstopper challenge, the bakers baked the birthday cake they always dreamed of as a child in 4 hours.

For the signature challenge this week, the bakers were tasked to make 12 decorated chocolate biscuit bars in 2½ hours. For the technical challenge, Paul tasked a "controversial" bake that was his dad's favourite – 12 fig rolls which were identical in shape and size in 1½ hour. For the showstopper, the bakers were asked to create a 3D biscuit sculpture in 4 hours.

For the signature challenge this week, the bakers were asked to make a Tear & Share loaf in 3 hours. For the technical challenge, Paul asked the bakers to make 8 burger baps, along with 4 veggie burgers to go inside half of them. For the showstopper challenge, the bakers were given the task to make a display of artistically scored loaves.

For the signature challenge this week, Paul and Prue tasked the bakers with a Dairy Cake, but the cake mixture needed to contain a cultured dairy product. For the technical challenge, Prue asked the bakers to make a difficult bake that dated back to the Tudor times, twelve Maids of Honour. For the showstopper challenge, the judges gave the bakers the task of making a display of milk-based Indian sweets known as Mishti.

For the signature challenge, the bakers were tasked to produce 4 custard pies which should be elaborately decorated with the theme of the 1920s. For the technical challenge, the bakers faced a difficult challenge set by Prue of deep-frying Choux pastry to produce 18 Beignet Soufflés filled with raspberry jam and served with a zabaglione. For the showstopper challenge, the bakers were tasked to create a prohibition cocktail cake, with at least two tiers, in memory of the prohibition era in the United States.

For the signature challenge this week, the bakers were asked to make a layered meringue cake with a minimum of three layers and 'large enough to share with friends' in 2 hrs 45 mins. For the technical challenge, Prue gave the bakers a particularly difficult task that tested the bakers precision, six identical layered Verrines in 2 hrs 30 mins. For showstopper challenge, the bakers were tasked with an explosive bake, a Celebratory Bombe in 4 hrs 30 mins.

For the signature challenge, the bakers were asked to make 24 buns with the theme of a festival or holiday from around the world. For the technical challenge, Paul tasked the bakers with a deep fried pastry treat traditionally served during the Italian Carnevale, 12 Sicilian Cassatelles. For the showstopper challenge, the bakers were set with the complex task of making a kek lapis Sarawak, a traditional layered Malaysian cake.

For the signature challenge, the bakers were tasked to do a savoury twist on a usually sweet French classic, Tarte Tatin. For the technical challenge, the bakers were given the challenging task of recreating a Moroccan Pie made from warka pastry (also known as brik pastry). For the showstopper challenge, the bakers were asked to create a vertical pie consisting of at least two separate pies.

For the signature challenge, the bakers had 2 1/2 hours to make eight identically decorated domed tarts. Prue's technical challenge was making a Gâteau Saint Honoré, a French classic involving both choux and puff pastry, plus a large amount of cream fillings, all in 3 1/2 hours. For the showstopper challenge, the bakers were given the difficult task of making a sugar glass display case, enclosing a display of pâtisserie or other lavish baked goods, in 4 1/2 hours.

For the final signature challenge, the remaining three bakers were given 2 hours to create the ultimate chocolate cake, that should be rich in chocolate and be beautifully decorated. For the final technical challenge, set by Paul, the bakers were given 1 hour 10 minutes to create six twice-baked Stilton Soufflés, each served with a lavash cracker. For the final showstopper challenge, the bakers were required to create a deceptive illusion picnic basket feast composed of cakes, biscuits and enriched breads that were presented to look like something else, in 4 1/2 hours.

In this festive special, the returning bakers were tasked to make 24 festive cake pops in the signature challenge. They then faced the technical challenge set by Paul, where they had to recreate a festive sausage roll wreath. For the festive showstopper challenge, the bakers were given the task of constructing a 3D gingerbread building, topped off with at least two different types of confectionery.