The Great British Baking Show Season 2 (Bake Off)

Complete season breakdown

Every episode and bake

Series two settles into a single marquee for eight weeks of cakes, tarts, bread, biscuits, pies, desserts, patisserie, and a final built around precise European classics. This guide records each Signature, Technical, and Showstopper brief and pairs every episode with an original home-kitchen adaptation inspired by its Technical challenge.

1. Episode 1 · Cakes

   Cakes

   Aug 16, 2011

   The series opens with two dozen cupcakes, a geometrically exact coffee-and-walnut Battenberg, and an elaborate tiered chocolate celebration cake.

   • Signature

     24 cupcakes in two flavours

     Bake 24 cupcakes in two hours, with the option to divide the batch between two different flavours.

   • Technical

     Coffee and walnut Battenberg

     Make Mary Berry's coffee-and-walnut Battenberg in two hours, aiming for distinct flavours, symmetrical sponge blocks, and a smooth marzipan exterior.

   • Showstopper

     Chocolate tiered celebration cake

     Create an elaborate, multilayered chocolate celebration cake in five hours.

   Make our home version →Episode source 1Episode source 2

2. Episode 2 · Tarts

   Tarts

   Aug 23, 2011

   Tart week moves from a full savoury quiche to a classic lemon tart before finishing with two-flavour collections of miniature sweet tarts.

   • Signature

     Savoury quiche

     Bake a savoury quiche in two hours, balancing a well-cooked pastry shell with a properly set filling.

   • Technical

     Tarte au citron

     Reproduce Mary Berry's tarte au citron in 90 minutes, with crisp pastry and a smooth lemon filling.

   • Showstopper

     24 miniature sweet tarts in two flavours

     Present 24 miniature sweet tartlets split between two different flavour combinations.

   Make our home version →Episode source 1Episode source 2

3. Episode 3 · Bread

   Bread

   Aug 30, 2011

   Bread week tests unsupported loaf shaping, the wet dough and open crumb of focaccia, and an edible bread basket filled with sweet and savoury rolls.

   • Signature

     Free-form flavoured loaf

     Make a flavoured loaf without a tin in three hours and 15 minutes.

   • Technical

     Focaccia

     Bake Paul Hollywood's focaccia in three and a half hours, handling the wet dough carefully to preserve its airy structure.

   • Showstopper

     Bread basket with 24 rolls

     In five hours, build an edible bread basket and fill it with 12 sweet and 12 savoury rolls.

   Make our home version →Episode source 1Episode source 2

4. Episode 4 · Biscuits

   Biscuits

   Sep 6, 2011

   The biscuit challenges progress from a baker's-choice dozen to rolled brandy snaps and a display assembled from 120 macarons in three flavours.

   • Signature

     12 biscuits

     Make 12 biscuits of the baker's choice in 90 minutes, with a texture that is neither soft, hard, nor overly crumbly.

   • Technical

     24 brandy snaps

     Produce 24 evenly baked and neatly shaped brandy snaps in 90 minutes.

   • Showstopper

     120-macaron display in three flavours

     Create a freestanding display from 120 macaron shells, forming 60 pairs across three flavours, in five hours.

   Make our home version →Episode source 1Episode source 2

5. Episode 5 · Pies

   Pies

   Sep 13, 2011

   Pie week contrasts flaky family pies with set hot-water-crust pork pies and a fruit or custard pie crowned with meringue.

   • Signature

     Family pie with rough puff or flaky pastry

     Bake a hearty family pie using rough puff or flaky pastry in two and a half hours.

   • Technical

     Six miniature pork pies

     Use Paul Hollywood's recipe to make six hot-water-crust pork pies in two and a half hours; the pies set overnight before judging.

   • Showstopper

     Meringue pie

     Bake a fruit and/or custard pie topped with meringue in three and a half hours.

   Make our home version →Episode source 1Episode source 2

6. Episode 6 · Desserts

   Desserts (Quarterfinals)

   Sep 20, 2011

   The quarterfinal begins with baked cheesecake, narrows to a tightly rolled chocolate sponge, and rises into a sculptural croquembouche-inspired centerpiece.

   • Signature

     Baked cheesecake

     Produce a baked cheesecake in two and a half hours.

   • Technical

     Chocolate roulade

     Make Mary Berry's chocolate roulade in one hour and 45 minutes, rolling the delicate sponge around its filling.

   • Showstopper

     Croquembouche-inspired bake

     Create a croquembouche-inspired centerpiece in five hours.

   Make our home version →Episode source 1Episode source 2

7. Episode 7 · Patisserie

   Patisserie (Semi-final)

   Sep 27, 2011

   The semifinal demands light layered mousse cake, a uniform batch of jam-and-cream iced fingers, and three pastries made from one laminated dough.

   • Signature

     Layered mousse cake

     Bake a layered mousse cake in two hours, combining a light sponge with a rich mousse.

   • Technical

     12 iced fingers

     Make 12 identical iced fingers from Paul Hollywood's recipe, filling each enriched bun with jam and cream.

   • Showstopper

     Three laminated pastries

     Use one laminated dough to make three different pastries or croissants with crisp exteriors and soft interiors.

   Make our home version →Episode source 1Episode source 2

8. Episode 8 · Final

   Final

   Oct 4, 2011

   The finalists face crisp mille-feuille, a glossy Sachertorte, and three British-summertime petit fours based respectively on meringue, sweet pastry, and sponge.

   • Signature

     12 mille-feuille

     Produce 12 individual mille-feuille in two and a half hours.

   • Technical

     Sachertorte

     Bake and finish a Sachertorte in two hours and 40 minutes.

   • Showstopper

     Three British-summertime petits fours

     In four hours, make three kinds of petits fours on a British-summertime theme: one meringue-based, one sweet-pastry-based, and one sponge-based.

   Make our home version →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

Coffee and Walnut Battenberg

A compact checkerboard sponge flavoured with coffee and walnut, joined with apricot jam and wrapped in marzipan.

Time

1 hr 10 min

Makes

One loaf, serving 8

Level

Medium

▶View ingredients and method

Ingredients

• 175 g unsalted butter, softened
• 175 g caster sugar
• 3 large eggs
• 175 g self-raising flour
• 2 teaspoons instant espresso powder mixed with 1 tablespoon hot water
• 40 g walnuts, finely ground
• 100 g apricot jam
• 250 g natural marzipan

Method

1. Heat the oven to 180 C, or 160 C fan. Line a 20 cm square pan and divide it into two equal channels with a folded strip of baking paper.
2. Beat the butter and sugar until pale, then beat in the eggs one at a time. Fold in the flour and divide the batter equally.
3. Mix the coffee into one half and the walnuts into the other. Spread each batter into a separate channel and bake for 22 to 25 minutes.
4. Cool completely, then trim each sponge into two even bars. Warm the jam and use it to join the bars in a checkerboard pattern.
5. Roll the marzipan into a rectangle, brush it with jam, and wrap it snugly around the cake with the seam underneath. Trim the ends before serving.

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

A ruler and a serrated knife make the four sponge bars easier to match.

Open the full recipe →

Inspired by Episode 2

Bright Lemon Tart

A crisp sweet pastry case filled with a smooth, sharp lemon custard for a manageable version of the tart technical.

Time

1 hr 17 min

Makes

One 23 cm tart, serving 8

Level

Medium

▶View ingredients and method

Ingredients

• 225 g plain flour
• 125 g cold unsalted butter, cubed
• 50 g icing sugar
• 1 large egg
• 4 large eggs
• 150 g caster sugar
• 150 ml double cream
• Finely grated zest and 120 ml juice of 3 lemons

Method

1. Rub the butter into the flour and icing sugar, then mix in the egg to form a dough. Flatten, wrap, and chill for 30 minutes.
2. Heat the oven to 190 C, or 170 C fan. Roll the pastry into a 23 cm tart pan, prick the base, and chill for 15 minutes.
3. Line with paper and baking beans, bake for 15 minutes, remove the beans, and bake for 8 minutes more. Reduce the oven to 150 C, or 130 C fan.
4. Whisk the eggs, sugar, cream, lemon zest, and juice without creating excessive foam. Pour into the warm case.
5. Bake for 17 to 19 minutes, until the edge is set and the center still trembles. Cool before slicing.

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

Strain the filling for the smoothest surface.

Open the full recipe →

Inspired by Episode 3

Rosemary and Sea Salt Focaccia

An olive-oil-rich loaf with a springy open crumb, crisp base, rosemary, and flaky salt.

Time

49 min

Makes

One 23 x 33 cm loaf, serving 10

Level

Medium

▶View ingredients and method

Ingredients

• 500 g strong white bread flour
• 7 g instant yeast
• 10 g fine salt
• 400 ml lukewarm water
• 50 ml olive oil, plus extra for the pan
• 2 rosemary sprigs
• 1 teaspoon flaky sea salt

Method

1. Mix the flour, yeast, salt, water, and 30 ml oil into a wet dough. Stretch and fold it in the bowl for 5 minutes.
2. Cover and leave for 60 to 90 minutes, until doubled and bubbly.
3. Oil a 23 x 33 cm pan generously. Ease the dough into the pan without pressing out all the gas and rest for 30 minutes.
4. Heat the oven to 220 C, or 200 C fan. Oil your fingertips and press deep dimples across the dough, then add rosemary, flaky salt, and the remaining oil.
5. Bake for 22 to 24 minutes until deeply golden. Lift from the pan and cool on a rack.

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

Wet or oiled hands prevent the high-hydration dough from sticking.

Open the full recipe →

Inspired by Episode 4

Ginger Cream Brandy Snaps

Thin, lacy ginger biscuits rolled while hot and filled with lightly sweetened cream just before serving.

Time

48 min

Makes

12 filled snaps

Level

Medium

▶View ingredients and method

Ingredients

• 50 g unsalted butter
• 50 g light brown sugar
• 50 g golden syrup
• 50 g plain flour
• 1 teaspoon ground ginger
• 1 teaspoon lemon juice
• 200 ml double cream
• 1 tablespoon icing sugar

Method

1. Heat the oven to 180 C, or 160 C fan, and line two sheets with baking paper.
2. Melt the butter, sugar, and syrup gently. Cool for 2 minutes, then stir in the flour, ginger, and lemon juice.
3. Drop six level teaspoons well apart on each sheet. Bake one sheet at a time for 7 to 9 minutes, until bubbling and amber.
4. Wait 30 seconds, then lift each round and wrap it around an oiled wooden spoon handle. Slide off once firm and repeat.
5. Whip the cream with icing sugar to soft peaks and pipe it into the cooled snaps immediately before serving.

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

If a biscuit hardens before shaping, return it to the oven for about 30 seconds.

Open the full recipe →

Inspired by Episode 5

Mini Hot-Water-Crust Pork Pies

Six sturdy individual pies with seasoned pork filling and a crisp hot-water-crust shell.

Time

1 hr 35 min

Makes

6 small pies

Level

Medium

▶View ingredients and method

Ingredients

• 350 g pork shoulder, finely diced
• 150 g pork mince
• 1 teaspoon dried sage
• 1/2 teaspoon ground white pepper
• 350 g plain flour
• 130 g lard
• 150 ml water
• 1 teaspoon fine salt
• 1 egg, beaten

Method

1. Mix both forms of pork with sage, pepper, and half the salt. Chill while making the pastry.
2. Heat the oven to 190 C, or 170 C fan. Warm the lard and water just to a boil, then pour into the flour and remaining salt. Stir into a soft dough.
3. Working while warm, reserve one quarter for lids and press the rest into six deep muffin cups, bringing the pastry above the rims.
4. Pack in the filling. Add pastry lids, pinch firmly to seal, cut steam holes, and brush with egg.
5. Bake for 20 minutes, reduce to 170 C, or 150 C fan, and bake for 28 to 30 minutes more. Cool, then chill before serving.

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

Check that the center reaches 71 C before cooling.

Open the full recipe →

Inspired by Episode 6

Chocolate Cream Roulade

A flourless cocoa sponge rolled around vanilla cream, with a naturally rustic cracked surface.

Time

45 min

Makes

One roulade, serving 8

Level

Medium

▶View ingredients and method

Ingredients

• 5 large eggs, separated
• 150 g caster sugar
• 40 g cocoa powder
• 1 teaspoon vanilla extract
• 250 ml double cream
• 1 tablespoon icing sugar

Method

1. Heat the oven to 180 C, or 160 C fan. Line a 23 x 33 cm Swiss-roll pan.
2. Whisk the yolks with 100 g sugar until thick, then mix in the cocoa and vanilla.
3. Whisk the whites to soft peaks, add the remaining sugar, and whisk to glossy medium peaks. Fold into the cocoa base.
4. Spread in the pan and bake for 18 to 20 minutes. Cover with a clean damp towel and cool in the pan.
5. Whip the cream with icing sugar. Turn the sponge onto paper, remove the lining, spread with cream, and roll from a short end using the paper for support.

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

A few surface cracks are characteristic of this flourless style.

Open the full recipe →

Inspired by Episode 7

Jam and Cream Iced Fingers

Soft enriched buns topped with simple icing and split for raspberry jam and whipped cream.

Time

50 min

Makes

10 buns

Level

Medium

▶View ingredients and method

Ingredients

• 400 g strong white bread flour
• 7 g instant yeast
• 40 g caster sugar
• 6 g fine salt
• 40 g unsalted butter, softened
• 1 large egg
• 210 ml lukewarm milk
• 150 g icing sugar
• 150 ml double cream
• 100 g raspberry jam

Method

1. Mix the flour, yeast, sugar, salt, butter, egg, and milk into a soft dough. Knead for 8 to 10 minutes.
2. Cover and rise for about 75 minutes, until doubled. Divide into 10 pieces and shape into 12 cm fingers.
3. Arrange on a lined sheet with room to expand, cover, and proof for 35 to 45 minutes. Heat the oven to 200 C, or 180 C fan.
4. Bake for 13 to 15 minutes until golden, then cool completely.
5. Mix the icing sugar with enough water for a thick glaze and spread on top. Once set, split each bun and fill with jam and whipped cream.

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

Fill the buns shortly before serving so they remain soft rather than soggy.

Open the full recipe →

Inspired by Episode 8

Home-Kitchen Sachertorte

A dark chocolate cake layered with apricot preserve and finished with a smooth chocolate glaze.

Time

1 hr 18 min

Makes

One 20 cm cake, serving 10

Level

Medium

▶View ingredients and method

Ingredients

• 140 g dark chocolate
• 140 g unsalted butter, softened
• 120 g caster sugar
• 5 large eggs, separated
• 100 g plain flour
• 40 g ground almonds
• 180 g apricot jam
• 120 ml double cream
• 120 g dark chocolate, chopped

Method

1. Heat the oven to 170 C, or 150 C fan. Grease and line a 20 cm round pan.
2. Melt the first chocolate amount and cool slightly. Beat the butter with 80 g sugar, then beat in the yolks and melted chocolate. Fold in the flour and almonds.
3. Whisk the whites to soft peaks, add the remaining sugar, and whisk until glossy. Fold into the batter and bake for 35 to 38 minutes.
4. Cool, split the cake horizontally, and spread warm jam between the layers and over the top and sides.
5. Heat the cream until steaming, pour over the chopped chocolate, and stir smooth. Cool until slightly thickened, then pour over the cake and leave to set.

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

Serve thin slices with unsweetened whipped cream.

Open the full recipe →

Episode guide sources

Challenge details verified 2026-07-14. bbc.co.uk, 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 2, listed alphabetically without result spoilers.

Season fact sources

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