S4 E1 • Cake

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

Première diffusion : 16 juin 2017

S4 E2 • Bread

The bakers are asked to make 36 breadsticks in two hours, 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 eight English muffins using Paul's recipe in two and three quarter hours. For the final bake, an elaborately decorated loaf is set as the showstopper challenge to be completed in four hours.

Première diffusion : 16 juin 2017

S4 E3 • Desserts

For the first challenge of the episode the bakers are 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. For their second challenge, the bakers are required to bake, in an hour and a half, Floating Islands using a recipe of Mary Berry. For the show-stopper, the bakers are set the task of making 24 petit fours, twelve biscuit based, twelve sponge based, to be finished in three hours.

Première diffusion : 23 juin 2017

S4 E4 • Pies and Tarts

For the signature challenge the bakers are asked to bake a Double-crusted Fruit Pie with a filling of their choice. For their fourth Technical challenge, the bakers are required to bake a Tart that has almost a 700-year history; the Egg Custard Tart. For the showstopper, the challenge is to make a Filo Pie centrepiece using the Filo pastry that they have made from scratch.

Première diffusion : 30 juin 2017

S4 E5 • Biscuits and Traybakes

For the signature challenge, the bakers are asked to make their favorite traybake in two hours and cut into identical pieces. Everything made as part of the traybake, however, needs to be made from scratch. In the technical challenge, the bakers need to make 18 tuiles using Mary's recipe in one and a half hours. Half of the tuiles need to be shaped in the traditional manner and piped in concentric circles, and the other rolled up and dipped in chocolate. In the last challenge, the bakers have to make a biscuit tower of at least 30 cm high, to be finished in four hours.

Première diffusion : 7 juillet 2017

S4 E6 • Sweet Dough

In the first challenge, the bakers are required to make a sweet tea loaf using yeast, either in a tin or free form. They are given 3 hours for the task. For the technical challenge, the bakers bake an apricot couronne using Paul's recipe in two and three-quarter hours. For the showstopper, the bakers need to make two different varieties of European sweet buns, 12 of each. The bakers are given 30 minutes to start in the first day so that dough may be proofed overnight, to be finished the second day in four hours.

Première diffusion : 14 juillet 2017

S4 E7 • Pastry

The bakers are challenged to bring the old fashioned suet pudding back up to date for the signature challenge. In the technical bake, the bakers are challenged to create eight perfect religieuse; these are choux buns that are topped with ganache and filled with crème patissiere then carefully balanced one on top of the other. In the Showstopper Challenge, the bakers have 4 hours to make three different types of puffed pastries; one must be filled, another has to be iced and the final one is of their choice.

Première diffusion : 21 juillet 2017

S4 E8 • Quarter Final

This week in the quarter final, the theme for this week is bakes that were free of something (e.g. gluten free, dairy). 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. 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. For the showstopper, the bakers are pushed out of their comfort zones and asked to create novelty vegetable cakes which must be dairy free.

Première diffusion : 28 juillet 2017

S4 E9 • French Week

This week's theme was French pastry. In the Signature Challenge, the bakers are challenged to make three different types of savoury canapé; one must be Choux, another must be Shortcrust or Rough Puff and the third can be anything of their choice. For the Technical bake, the bakers are challenged to make a Charlotte Royal; made of Swiss roll surrounding a bavarois, it is set with gelatin to form a dome when turned out. In the Showstopper Challenge, the bakers are challenged to bake an iconic French Patisserie, the Opera cake.

Première diffusion : 4 août 2017

S4 E10 • The Final

In the Signature Challenge, the final three are challenged to create a Picnic Pie. The pie must be savory, 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; 6 savory with rock salt and 6 sweet, flavored with poppy seeds and topped with sweet orange zest and glaze. For the final Showstopper Challenge of the series, the bakers are asked to bake the ultimate showpiece - a three tiered wedding cake.

Première diffusion : 4 août 2017