The first trials arrived for twelve bakers, demanding they demonstrate the full extent of their cake-crafting abilities.

Bread week presents a demanding test for the bakers, challenging them to master both rye and beetroot loaves, and to infuse their signature pretzel creations with inventive flair.

The challenge requires contestants to bake a batch of chocolate biscuits, prepare French arlettes, and assemble biscuit boxes filled with unexpected treats.

The bakers face the task of adapting cherished recipes, finding suitable replacements for butter, eggs, and dairy, alongside a demanding technical challenge.

The final seven bakers will draw upon their individual approaches to baking, honed through years of practice, and apply those fundamental skills to classic recipes.

During Patisserie Week, bakers are called upon to demonstrate their artistry, employing both skill and creativity in the decoration of their pastries.

During Spice Week, the bakers must exercise particular care in their flavor choices, as they prepare delicate ma'amoul biscuits and an elaborate baklava tower.

The bakers playfully blend familiar elements, crafting unexpected delights: croissants shaped like muffins, doughnuts with surprising fillings, and cakes constructed from unconventional ingredients.

Matt and Maggie devised a series of challenges centered around celebrations, designed to determine which bakers would advance to the final round.

The final three contestants face a daunting challenge: three bakes separate them from the coveted title of Australia's premier amateur baker.