The Great Australian Bake Off Season 6

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.

See every Great Australian Bake Offwinner, season by season →

Full cast

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

Season fact sources

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