The 12 new bakers don their aprons and head for the iconic tent for cake week.
With cake week over, the remaining bakers must prove themselves with biscuits.
The ten remaining bakers tackle quick breads, baguettes and 3D bread sculptures.
For the nine bakers left, it's time to tackle the sweet ending to every meal - desserts.
The remaining bakers have to try and bake without sugar, gluten or dairy this week. The signature challenge sees the bakers having to create a variety of sugar-free cakes, from an upside-down pineapple cake to carrot cakes. The technical challenge features gluten-free pittas. For their showstopper, the bakers have to make dairy-free ice cream rolls.
The remaining bakers have to prove their skill with pastry. They have to make frangipane tarts for their signature challenge and the technical challenge sees them having to make a traditional cheese-filled pastry from Cyprus called the flaouna. The showstopper is the classic 70's canape, vol-au-vents. Bitesize puff pastry.
In a Bake Off first, the entire episode is devoted to the period of history that gave birth to modern baking - the Victorian era.
No series of Bake Off would be complete without testing the bakers on patisserie, and what better time to do it than the quarter finals? The five remaining bakers must work their way through childhood favourites and delicate french fancies to a mountainous choux pastry masterpiece.
The pressure is on, as the remaining bakers must get to grips with one of the most difficult ingredients, chocolate.
Bake Off 2014 was compulsive viewing and caught the imagination of the country. This programme looks back over the incredible bakes of the last series, from Luis's amazing 3D biscuit scene, via the technically challenging schichttorte to Ian's binning of his baked alaska. We hear what the bakers from 2014 really thought about their time in the tent, share their memories and catch up with what they have been doing since.
Only three of the original twelve bakers remain. They've made it to the final. Over 27 challenges, they've worked their way through every baking discipline Mary and Paul have thrown at them - from cakes to bread, pastry to puddings, and biscuits to chocolate. Along the way they have tackled recipes from the 70s and 80s, they've gone back to the Victorian era, they've made gluten-free bread, strange meringue concoctions, incredible constructions out of biscuits, bread and choux... They have all survived, and now they face their last three challenges.
After ten weeks of baking highs and lows, calm descends on the Bake Off tent as Mary and Paul take up the reins to make the signature, technical and showstopper challenges that they set the bakers in the first couple of weeks of the series. Step by step, they take us through the recipes, methods, tricks and tips to ensure that even the most amateur bakers can get it right at home every time.
Back in the Bake Off tent, Mary and Paul roll up their sleeves, baking the challenges that they set the bakers in Bread and Desserts weeks of the Great British Bake Off. Paul is in his element as he shows how to make soda bread in under an hour and then bakes baguettes, perhaps the most iconic of all French breads. Mary makes cappuccino creme brulees without a blow torch and creates the classic meringue cake which foxed the bakers in week 4 - the Spanische windtorte. Paul shows us how to decorate a pie and Mary reveals her tip for making a checkerboard cake before going on to bake a tiered white chocolate and raspberry cheesecake.