The Great British Bake Off (series 4)

The bakers were given 2 hours to make a sandwich cake with filling of their choice for the signature challenge. For their first technical challenge, the bakers were required to bake an angel food cake using Mary Berry's recipe in 2¹⁄₂ hours. For the showstopper, the challenge was to make a chocolate cake using at least two types of chocolate to decorate the cake. They were given 4 hours for this bake.

The bakers were asked to make, in 2 hours, 36 breadsticks, all made using yeast, of at least 25 cm (10 inches) in length, and the breadsticks should be crisp and produce a good snap. For the technical challenge, the bakers have to make 8 English muffins using Paul's recipe in 2¾ hours. For the final bake, an elaborately decorated loaf was set as the showstopper challenge to be completed in 4 hours.

For their signature challenge, the bakers were asked to make a trifle of their own choice, using ladyfingers, sponge or biscuit for the base and either jam or custard for the middle layer, to be done in 3 hours. For their technical challenge, the bakers were required to prepare, in 1¹⁄₂ hours, 6 floating islands using Mary Berry's recipe. For the show-stopper, the bakers were set the task of making 24 petit fours, 12 biscuit based, 12 sponge based, to be finished in 3 hours.

^A In this challenge, Deborah accidentally used Howard's custard. As a result, Howard used Deborah's custard in his trifle. This switch was revealed to Paul and Mary, who appropriately judged their custards separately in their respective trifles. The incident was dubbed Custardgate by the press.

For the signature challenge the bakers are asked to bake a double-crusted fruit pie with a filling of their choice to be done in 2 hours. For their fourth technical challenge, the bakers were required to bake a tart that has almost a 700-year history; the egg custard tart, that needs to be done in 2 hours. For the showstopper, the challenge was to make a filo pie centerpiece using the filo pastry that they had made from scratch to be done in 4 hours.

For the signature challenge, the bakers were asked to make their favourite traybake in 2 hours and cut into identical pieces. Everything made as part of the traybake, however, needed to be made from scratch. In the technical challenge, the bakers needed to make 18 tuiles using Mary Berry's recipe in 1¹⁄₂ hours. Half of the tuiles needed to be shaped in the traditional manner and piped in a concentric circle, and the other half rolled up and dipped in chocolate. In the last challenge, the baker had to make a biscuit tower at least 30 cm high, to be finished in 4 hours.

In the first challenge, the bakers were required to make a sweet tea loaf using yeast, either in a tin or free form. They were given 3 hours for the task. For the technical challenge, the bakers baked an apricot couronne using Paul Hollywood's recipe in 2³⁄₄ hours. For the showstopper, the bakers needed to make two different varieties of European sweet buns, 12 of each. The bakers were given 30 minutes to start in the 1st day so that dough may be proofed overnight, to be finished the 2nd day in 4 hours.

The bakers are challenged to bring the old fashioned suet pudding back up to date in 3 hours for the signature challenge. In the technical bake, the bakers are challenged to create 8 perfect religieuse: choux buns topped with ganache and filled with crème patissiere then carefully balanced one on top of the other to be done in 2 hours. In the showstopper challenge, the bakers have 4 hours to make 3 different types of puff pastries: one must be filled, another has to be iced and the final one is of their choice.

This week, in the quarter final, the theme for this week were bakes that were free (e.g. gluten free, dairy free). In the signature challenge, the bakers are challenged to bake a loaf that does not use traditional wheat flours, instead they must use flours such as spelt, rye, potato or tapioca, all in 3 hours. The bakers are challenged in the technical bake to make a dacquoise which consists of 3 layers; coiled meringue, coffee custard and a hazelnut praline top, to be done in 2³⁄₄ hours. For the showstopper, the bakers are pushed out of their comfort zones and asked to create novelty vegetable cakes which must be dairy free, to be completed in 4 hours.

This week's theme was all things French.[17] In the signature challenge, the bakers are challenged to make three different types of savoury canapés; choux pastry, shortcrust or rough puff pastry, and a third pastry of their choice, to be done in 2¹⁄₂ hours. For the technical bake, the bakers are challenged to make a Charlotte Royale consisting of Swiss roll surrounding a bavarois in 2¹⁄₂ hours. It is set with gelatin to form a firm dome when turned out. In the showstopper challenge, the bakers are challenged to bake an iconic French patisserie, the opera cake, in 2¹⁄₂ hours.

In the signature challenge, the final three are challenged to create a picnic pie in 3 hours. The pie must be savoury, the fillings have to create a creative design and has to be strong enough to be served out of the tin. For the technical challenge, the bakers are challenged to make 12 perfectly shaped pretzels; six savoury with rock salt and six sweet, flavoured with poppy seeds and topped with sweet orange zest and glaze, all to be done in 2¹⁄₂ hours. For the final showstopper challenge of the series, the bakers are asked to bake the ultimate showpiece – a three-tiered wedding cake in 6 hours.

Mary and Paul take over the tent and take on the challenges that they set for the bakers, showing what they would have done had they been in the bakers shoes.