Ella Rossanis

Twelve of Australia's best amateur bakers head to the shed to tackle three cake challenges, a signature sponge, cotton cheesecake and a miniature world cake.

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.

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 Biscuit Week, and the bakers take on three biscuit challenges. A signature slice-and-bake, an alfajores technical, and for the showstopper, they create a splendid biscuit chandelier.

In Bread Week, the bakers must create 12 identical flavoured bread rolls, undertake a tricky Swedish cinnamon and cardamom bread, and for the showstopper create luscious gardenscape focaccias.

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.