Aaron Hawton

The bakers show off their sweet tooth in Dessert Week. First up, a baked custard for their signature. In the technical, they create a delicate raspberry tart. And for the showstopper, they take on the Instagram trend of a dessert charcuterie board.

It's the semifinal and to progress to the final the bakers must prove they can master the tricky patisserie world. They must bake two different kinds of breakfast pastries, a gateau St Honore, and a biscuit piñata.

It's Nostalgia Week, and the bakers create their own layered pavlovas, tackle a classic Maggie Beer steamed pudding, and for the showstopper, rustle up a mashup of nostalgic Aussie flavours to invent something entirely new.

The final bakers battle it out to be crowned Australia's best amateur baker. First they must create signature fondant fancies, then they tackle a chocolate, pear and hazelnut torte. For their grand final showstopper, they must bake their dream homes.

The remaining bakers jump into lots of classic French pastry. They bake a mille-feuille for the signature, then they're faced with a brioche a tete. And for the showstopper, they must create a traditional choux pastry tower in the shape of a nun.

The bakers make the most of fruit and vegetables. For a signature, they rustle up two kinds of savoury tartlets. For the technical, they take on erbazzone pie. Finally, for the showstopper, they create a spectacular basket weave cake.