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Eight of America's best amateur bakers enter the tent for Cookie Week, where their creativity and technical ability are put to the test by judges Paul Hollywood and Prue Leith. The
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Eight of America's best amateur bakers enter the tent for Cookie Week, where their creativity and technical ability are put to the test by judges Paul Hollywood and Prue Leith. The bakers start with filled tuiles in the Signature challenge, then take on a classic British biscuit for the Technical challenge. Finally, the Showstopper pushes the bakers to create a sweet depiction of a day in their life.
Cake Week brings a fresh set of challenges for the seven remaining bakers. In the Signature, they must present a fruit-forward bundt cake. Next, the Technical introduces a decadent
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Cake Week brings a fresh set of challenges for the seven remaining bakers. In the Signature, they must present a fruit-forward bundt cake. Next, the Technical introduces a decadent Brooklyn favorite, challenging the bakers' ability to perfectly replicate this rich treat without a recipe. For the Showstopper, the bakers must create illusion cakes that reflect their ultimate cravings.
It's Bread Week, and the six remaining bakers will knead, proof, shape and hopefully rise above the competition. The Signature challenge starts with a duo of soda breads, testing the
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It's Bread Week, and the six remaining bakers will knead, proof, shape and hopefully rise above the competition. The Signature challenge starts with a duo of soda breads, testing the bakers' ability to juggle flavors. Then, in the Technical, they face a tricky custard-filled treat that demands precision in frying and filling. For the Showstopper, the bakers create a four-legged bread sculpture, whose design and structure must hold firm.
The bakers are one step closer to the final, but Pastry Week will test their skills like never before. In the Signature, they tackle a tarte Tatin, a caramelized French classic. Then,
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The bakers are one step closer to the final, but Pastry Week will test their skills like never before. In the Signature, they tackle a tarte Tatin, a caramelized French classic. Then, they face a Technical that demands finesse with a fancy French pastry. Finally, the Showstopper asks for a decorative vertical pie whose layers tell a story through design and flavor. Only the bakers who master these pastry challenges will earn a place in the all-important semifinal.
It's the Semifinal, and the pressure is on as the remaining bakers tackle three difficult challenges. First up is a Signature crème caramel, where achieving the perfect wobble is
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It's the Semifinal, and the pressure is on as the remaining bakers tackle three difficult challenges. First up is a Signature crème caramel, where achieving the perfect wobble is essential. Then, the Technical introduces an Eastern European bake that's as complex as it is mysterious. For the Showstopper, the bakers must create a stunning jelly art masterpiece, combining beauty and flavor in one visually captivating creation.
In the grand finale, the top three bakers face their toughest challenges yet. It begins with a rich chocolate tart for the Signature challenge, followed by a Technical that has the
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In the grand finale, the top three bakers face their toughest challenges yet. It begins with a rich chocolate tart for the Signature challenge, followed by a Technical that has the bakers in knots with a braided Swedish bake. For the Showstopper, they must create a breathtaking spring landscape, blending beauty, texture, and flavor into a masterpiece. Only one baker will rise above the rest to earn the coveted cake stand and be crowned America's best amateur baker.
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