Season 6 - Episode Guide

Twelve bakers take on their first signature challenge -- to make a Madeira cake; the classic black forest gateau.

Eleven bakers face the signature challenge of creating 24 biscotti; the technical challenge is arlettes; edible biscuit box of 36 biscuits of a different flavor.

The bakers create quick breads for the signature challenge; the technical challenge is baguettes; edible 3-D bread sculptures.

The nine bakers left make a French classic -- creme brulee; the technical challenge is a Spanische windtorte; a stack of tiered cheesecakes.

For alternative ingredients week, the bakers must bake without sugar, gluten or dairy; the signature challenge requires sugar free cakes; gluten free pitas; dairy free ice cream rolls.

It's pastry week and the bakers begin with frangipane tarts for the signature challenge; the technical challenge calls for flaouna, a traditional cheese-filled pastry; vol-au-vent.

The signature challenge features a stalwart of the Victorian dinner table -- game pie.

The five remaining bakers work their way through patisserie, including a mountainous choux pastry masterpiece.

The pressure is on as the remaining bakers get a grip on one of the most difficult ingredients -- chocolate.

Programme looking back over the bakes of the 2014 series and catching up with what the bakers have been doing since.

This program looks back over the last series from Luis's amazing 3-D biscuit scene via the technically challenging Schichttorte to Ian's binning of his baked Alaska.

Mary kicks off with a classic madeira cake followed by her frosted walnut cake. Paul makes hazelnut and orange biscotti and shows us the right way to make the technically tricky arlettes. He then demonstrates how to make a fool proof plait.

Paul is in his element as he shows us how to make soda bread in under an hour and then bakes baguettes, perhaps the most iconic of all French breads. Mary makes cappuccino crème brulees without a blow torch and creates the classic meringue cake which foxed the bakers in week 4 - The Spanische Windtorte.

This week Mary and Paul recreate the bakes from the second half of the series and show us the skills, secrets and tips to ensure perfect results every time.

Mary goes sugar free with her version of a sugar-free carrot cake, before making an apricot frangipane tart. Paul shows us the correct way to make the Cypriot flaounas which left the bakers bewildered in the technical challenge from pastry week. He then makes a game pie with hot water crust pastry followed by a show-stopping lime and passion fruit charlotte russe.

In the final masterclass of the series, Mary and Paul heat up the ovens and get out the mixing bowls one last time to create the signature, technical and showstopper challenges from the last part of the Great British Bake Off.

Mary makes a tennis cake based on the 19th century recipe that was the technical challenge from Victorian week. Paul makes two types of cream horns - the first filled with a mocha crème pat and the rest with a limoncello tutti frutti cream. Mary shows us how to be delicate, precise and perfect with her mokatines and Paul gets to grips with an epic construction in choux pastry - le religieuse a l'ancienne.

Mary and Paul bring Christmas cheer to the table with step by step recipes that all the family can help make.