The Great British Baking Show Season 10 (Bake Off)

Complete season breakdown

Every episode and bake

Series 10 marks a decade of Bake Off with ten themed weeks and 30 challenges, moving from fruit cakes and biscuit sculpture to festival baking, patisserie, and a final illusion picnic. This guide records each broadcast brief and pairs every episode with an original home-kitchen adaptation inspired by its technical challenge.

1. Episode 1 · Cake

   Cake

   Aug 27, 2019

   The anniversary series opens with fruit cake, precise layered angel slices, and a childhood birthday cake realized as a full showpiece.

   • Signature

     Fruit cake

     Bake and lavishly decorate a dried-fruit cake in any chosen shape within two and a half hours.

   • Technical

     6 angel cake slices

     Produce six matching genoise slices layered with Italian meringue buttercream and finished with feathered icing in one hour and 45 minutes.

   • Showstopper

     Childhood dream birthday cake

     Create in four hours the birthday cake the baker wished for as a child.

   Make our home version →Episode source

2. Episode 2 · Biscuits

   Biscuits

   Sep 3, 2019

   Biscuit week tests uniform chocolate bars and nostalgic fig rolls before asking the bakers to engineer freestanding edible sculpture.

   • Signature

     12 decorated chocolate biscuit bars

     Make twelve identical chocolate biscuit bars with a decorative finish in two and a half hours.

   • Technical

     12 fig rolls

     Bake twelve fig rolls that match in size and shape within 90 minutes.

   • Showstopper

     3D biscuit sculpture

     Construct an artistic three-dimensional biscuit sculpture in four hours.

   Episode source

3. Episode 3 · Bread

   Bread

   Sep 10, 2019

   Bread week moves from a filled sharing loaf to burger baps with handmade vegetable patties, then finishes with a display of decoratively scored loaves.

   • Signature

     Filled tear-and-share loaf

     Shape a filled tear-and-share loaf from yeasted dough in three hours.

   • Technical

     8 white burger baps and 4 veggie burgers

     Make eight white baps and four vegetable burgers to fill half of them in two and a half hours.

   • Showstopper

     Decorative scored-loaf display

     Present at least two artistically scored decorative loaves after five hours.

   Episode source

4. Episode 4 · Dairy

   Dairy

   Sep 17, 2019

   The first Dairy Week puts cultured dairy into cake, revives Tudor-era curd tarts, and explores the many textures of milk-based Indian sweets.

   • Signature

     Cultured dairy cake

     Bake a cake whose batter contains a cultured dairy product in two hours and 15 minutes.

   • Technical

     12 Maids of Honour

     Make twelve Tudor-era Maids of Honour curd tarts in two hours.

   • Showstopper

     Display of mishti

     Build a display of milk-based Indian sweets in three and a half hours.

   Episode source

5. Episode 5 · The Roaring Twenties

   The Roaring Twenties

   Sep 24, 2019

   A 1920s theme frames decorated custard pies, delicate fried choux beignets with zabaglione, and tiered cocktail cakes inspired by Prohibition.

   • Signature

     4 decorated custard pies

     Produce four elaborately decorated custard pies with a 1920s theme in two and a half hours.

   • Technical

     18 beignet souffles with raspberry jam and zabaglione

     Deep-fry eighteen choux beignet souffles, fill them with raspberry jam, and serve them with zabaglione in 90 minutes.

   • Showstopper

     Prohibition-era cocktail cake

     Create a cocktail-inspired cake of at least two tiers in four hours.

   Episode source

6. Episode 6 · Desserts

   Desserts

   Oct 1, 2019

   Dessert week balances crisp meringue, carefully layered glasses, and a frozen celebratory bombe whose finish must be as controlled as its interior.

   • Signature

     Layered meringue cake

     Make a shareable meringue cake with at least three layers in two hours and 45 minutes.

   • Technical

     6 layered verrines

     Assemble six identical multi-layered verrines in two and a half hours.

   • Showstopper

     Celebratory bombe

     Produce a dramatic celebratory bombe in four and a half hours.

   Episode source

7. Episode 7 · Festivals

   Festivals

   Oct 8, 2019

   Festival baking ranges across celebratory buns, Sicilian fried pastries, and the intricate colored layers of a Sarawak-style cake.

   • Signature

     24 festival buns

     Bake 24 buns themed to a festival or holiday from anywhere in the world in three hours.

   • Technical

     12 Sicilian cassatelles

     Make twelve deep-fried Sicilian cassatelles, traditionally associated with Carnevale, in one hour and 15 minutes.

   • Showstopper

     Kek lapis Sarawak

     Construct an intricately patterned Malaysian layered cake in four hours and 15 minutes.

   Episode source

8. Episode 8 · Pastry

   Pastry (Quarterfinals)

   Oct 15, 2019

   The quarterfinal turns pastry conventions around with savory tarte tatins, hand-stretched warka pastry, and ambitious pies built upward rather than outward.

   • Signature

     Savory tarte tatin

     Give the usually sweet French upside-down tart a savory treatment in two and a half hours.

   • Technical

     Moroccan pie

     Recreate a Moroccan pie using handmade warka, also called brik pastry, in two and a half hours.

   • Showstopper

     Vertical pie

     Build a vertical structure containing at least two separate pies in four hours.

   Make our home version →Episode source

9. Episode 9 · Patisserie

   Patisserie (Semifinal)

   Oct 22, 2019

   The semifinal demands exact domed tarts, a cream-filled French choux and puff-pastry classic, and a sugar-glass case sturdy enough to display fine patisserie.

   • Signature

     8 domed tarts

     Make eight identically decorated domed tarts in two and a half hours.

   • Technical

     Gateau Saint Honore

     Combine puff pastry, choux, caramel, and cream fillings in a Gateau Saint Honore within three and a half hours.

   • Showstopper

     Sugar-glass patisserie display case

     Create a clear sugar display case enclosing lavish baked goods in four and a half hours.

   Episode source

10. Episode 10 · Final

    Final

    Oct 29, 2019

    The finalists revisit chocolate cake, tackle twice-baked cheese souffles with crisp lavash, and finish with an illusion picnic assembled from several baking disciplines.

    • Signature

      Ultimate chocolate cake

      Bake a richly chocolate, beautifully decorated cake in two hours.

    • Technical

      6 twice-baked Stilton souffles with lavash crackers

      Make six twice-baked Stilton souffles, each served with a lavash cracker, in one hour and 10 minutes.

    • Showstopper

      Illusion picnic basket feast

      Use cakes, biscuits, and enriched breads to create a deceptive picnic-basket feast in four and a half hours.

    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

Layered Angel Cake Slices

Neat vanilla and lemon genoise fingers layered with a light buttercream and feathered icing.

Time

1 hr 3 min

Makes

6 slices

Level

Medium

▶View ingredients and method

Ingredients

• 3 large eggs
• 90 g caster sugar
• 90 g plain flour
• Finely grated zest of 1 lemon
• 120 g unsalted butter, softened
• 180 g icing sugar, divided
• 1 tablespoon lemon juice
• Pink food coloring

Method

1. Heat the oven to 190 C, or 170 C fan, and line a 20 cm square pan.
2. Whisk the eggs and caster sugar until very thick, fold in the flour and zest, and bake for 16 to 18 minutes. Cool completely.
3. Beat the butter with 120 g icing sugar and slice the sponge into three equal strips. Stack with buttercream, chill briefly, then cut into six bars.
4. Mix the remaining icing sugar with lemon juice. Spread over the bars, pipe thin pink lines across it, and drag a skewer in alternating directions.

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

Chilling the layered sponge makes clean portions easier to cut.

Open the full recipe →

Inspired by Episode 8

Chicken and Almond Moroccan Pie

A crisp layered filo pie with warmly spiced chicken, herbs, and toasted almonds.

Time

1 hr 15 min

Makes

One 23 cm pie, serving 6

Level

Medium

▶View ingredients and method

Ingredients

• 500 g boneless chicken thighs
• 1 onion, finely chopped
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 3 eggs
• 75 g toasted almonds, chopped
• 2 tablespoons chopped parsley
• 8 sheets filo pastry
• 75 g melted butter

Method

1. Brown the chicken and onion, add the spices and 150 ml water, then simmer until tender. Shred the chicken and reduce the liquid.
2. Stir two beaten eggs into the hot reduced liquid until softly set, then combine with the chicken, almonds, and parsley.
3. Layer buttered filo in a 23 cm springform tin with the edges overhanging. Add the filling and fold the pastry over, topping with more buttered filo.
4. Brush with the remaining beaten egg and bake at 200 C, or 180 C fan, for 30 to 35 minutes until deeply crisp.

This is a Baking Show Guide adaptation using accessible filo, not a contestant recipe or an official show recipe.

Cool the filling before assembling so the pastry remains crisp.

Open the full recipe →

Episode guide sources

Challenge details verified 2026-07-14. thegreatbritishbakeoff.co.uk, channel4.com, en.wikipedia.org.

Season result

The winner stays hidden until you choose to reveal it.

See every Great British Baking Showwinner, season by season →

Full cast

Everyone recorded for Season 10, listed alphabetically without result spoilers.

Season fact sources

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