S6 E1 • Cakes

12 new bakers tackle Cakes the first week. For the first challenge, the bakers are given two hours to make a Madeira Cake, which was chosen as an "easy" challenge for the bakers. The cake should have a dome and a crack on top, though Mary states the cake should not differ too far from the original. For the technical challenge, the bakers have one and three quarter hours to make Mary's recipe for a Frosted Walnut Cake, which should have three layers and a meringue coating, along with caramelised walnuts. A Black Forest Gâteau is set as the final challenge. In three and a half hours, the bakers are tasked with making a cake that should be extravagant, and should "impress" Mary and Paul.

Première diffusion : 5 août 2015

S6 E2 • Biscuits

For the signature challenge, the bakers are given two hours to bake 24 identical biscotti of any shape, flavor or size. In the technical challenge, they are required to make eight arlettes, which are high-end light delicate cinnamon-flavored biscuits, in two and a half hours. For the showstopper, they are set the challenge of making 36 biscuits, to be presented in a biscuit box made of a different kind of biscuit mix. They are given four hours in this challenge.

Première diffusion : 12 août 2015

S6 E3 • Bread

The 10 remaining bakers face quick breads, baguettes and bread sculptures. In the first task, the bakers are given one and a half hour to make two quick breads to be made free-form (i.e. not in a tin). For the second task, Paul sets the bakers the challenge of baking four identical crusty baguettes in two and a half hours. For the final showstopper, the bakers need to make a 3D bread sculpture in five hours, using three types of dough, and one of them should be filled.

Première diffusion : 19 août 2015

S6 E4 • Desserts

For the nine bakers left, it's time to tackle the sweet ending to every meal - desserts. For the signature challenge, the bakers have to make twelve crème brûlées. They have two and a half hours, with the rule being given that the custard must be set and that the bakers aren't allowed to use a blowtorch to caramelize the top. For the technical challenge, the bakers have four hours to make a Spanische Windtorte. This dessert has two types of meringue, Swiss and French, designed into a circular box and filled with cream and fruit. Three tiers of cheesecakes are set as the showstopper. The structure must be self-standing and must have unique flavors.

Première diffusion : 26 août 2015

S6 E5 • Alternative Ingredients

Cake without sugar. Bread without gluten. Ice cream without dairy. This episode has a theme of using alternatives for ingredients usually used in baking. For the signature bake, the bakers are given the challenge of baking a cake, but without using sugar. They are given two and a half hour for the bake. For the technical bake, the challenge is to make twelve identical gluten-free pitta breads in two hours. In the showstopper, the bakers need to make an ice-cream roll using dairy-free ice-cream. They are given four and a half hours for the bake.

Première diffusion : 2 septembre 2015

S6 E6 • Pastry

For this week's signature challenge, the bakers have to make a Frangipane tart in two hours, the object being that it must be open-topped and use shortcrust pastry. In the technical, the bakers have to make 12 Flauones - a cheese filled pastry made in Cyprus. They have two hours. Vol-au-vents are set as the Showstopper - the bakers have to make two types, all using their own puff pastry - in three hours and forty five minutes.

Première diffusion : 9 septembre 2015

S6 E7 • Victorian

Watch a full episode devoted to the Victorian age, which gave birth to modern baking. The Signature test is game pie, a stalwart of the era. The bakers have three hours to make a Raised Game Pie. The pie must have thin pastry, and must be very ornate, as most Game Pies from the era were. The Technical challenge, fruitcake, dates to the late 1800s. A Tennis fruit cake is set for the bakers. The bakers are given three hours to make a fruit cake, along with royal icing and sugar paste, with much gelatin being used. The much-loved Charlotte Russe is set as the Showstopper. To be done in five and a half hours, the bake usually has ladyfingers around jelly and a sponge - with flavor and decoration being key.

Première diffusion : 16 septembre 2015

S6 E8 • Patisserie

In the first quarter-final challenge, the bakers have to make twenty-four cream horns in three and a half hours. They are asked to make twenty four cream horns - twelve of each flavor, using either puff, ruff puff or flaky pastry. Mary's recipe for nine Mokatines is set as the technical challenge. These are small, delicate genoise sponges, filled with a coffee buttercream meant to be attractive, as if "in a patisserie window". They will only have two hours. Religieuse à l'ancienne are set as the Showstopper challenge. These are to be large éclairs, stood upright with no dowelling, and decorated with buttercream. They are given four hours, though the towers are left to stand for two hours afterwards, as traditional religieuse would have been left for such time.

Première diffusion : 23 septembre 2015

S6 E9 • Chocolate

Follow the semi-finalists as they come to grips with chocolate, a temperamental ingredient. For the Signature challenge, the bakers have three hours to make a chocolate tart. The tart has to be ornate, intricate, and full of flavor. For the technical challenge, the bakers face a staggered start, and are each given one hour and fifteen minutes to make a chocolate soufflé - with Flora starting first, followed by Ian, Nadiya, then Tamal. A chocolate centerpiece is set as the Showstopper. In four hours, the bakers have to create an ornate centerpiece using white chocolate in some form - the centerpiece having to be free-standing and attractive.

Première diffusion : 30 septembre 2015

S6 E10 • The Final

Three bakers compete in the season 6 finale. In the final Signature challenge, the bakers have to make 16 iced filled buns, of which there must be two kinds, in three hours. In the technical, the judges use one of Paul's recipes; the bakers have to bake raspberry-flavored mille-feuille in two hours. The recipe involves pastry - something all of the bakers have struggled with. In the final Showstopper, the bakers are given four hours to make classic British cakes in a multi-layered presentation. That is a single flavor with multiple levels, i.e. a Battenberg cake.

Première diffusion : 7 octobre 2015