The Great British Baking Show | Season 3
Email share

Watch Saturdays at noon through November 12, 2016 on WMHT-TV

Follow 12 amateur bakers as they don aprons and head for the tent in the British countryside, hoping to be named Britain’s best. Judges Mary Berry and Paul Hollywood have created new challenges to test their baking prowess, creativity and skill.


Cake | Saturday, September 10 at noon

Join 12 amateur bakers in the tent for their first competition. Madeira cake is the Signature challenge. For the Technical, they must duplicate Mary Berry’s frosted walnut cake. Finally, they tackle black forest gateau for the Showstopper.

Biscuits | Saturday, September 17 at noon

Watch the remaining 11 bakers tackle biscuits. Biscotti are the Signature challenge, while the Technical demands puff pastry arlettes. The Showstopper task is to create and build an edible biscuit box filled with 36 biscuits of a different flavor.

Bread | Saturday, September 24 at noon

See how the remaining 10 bakers prepare to brave bread, including quick breads in the Signature challenge. The Technical calls for baguettes. For the Showstopper, the bakers must create edible 3D bread sculptures. Who will rise to the occasion?

Desserts | Saturday, October 1 at noon

View the stiff competition among nine remaining bakers. The Signature challenge is a French classic: crème brulée. In the Technical, bakers take on spanische windtorte. In the Showstopper, they must bake three faultless cheesecakes, then layer them.

Alternative Ingredients | Saturday, October 8 at noon

See how the remaining contestants bake without sugar, gluten or dairy. In the Signature challenge, they create a variety of sugar-free cakes. Gluten-free pitas are in store for the Technical, and the Showstopper features dairy-free ice cream rolls.

Pastry | Saturday, October 15 at noon

Enter the competition tent to see the bakers prove their pastry skills, first with frangipane tarts in the Signature. The Technical throws them into uncharted territory with a mystery pastry: flaouna. The Showstopper demands bite-sized vol-au-vents.

Victorian | Saturday, October 22 at noon

Watch a full episode devoted to the Victorian age, which gave birth to modern baking. The Signature test is game pie, a stalwart of the era. The Technical recipe, fruitcake, dates to the late 1800s. And much-loved charlotte russe is the Showstopper.

Patisserie | Saturday, October 29 at noon

Watch the five remaining bakers work their way through patisserie. In the Signature, they’re challenged to make cream horns. Then Mary sets a fiddly Technical task: mokatines. The Showstopper is a test of time and gravity: religieuse à l’ancienne.

Chocolate | Saturday, November 5 at noon

Follow the semi-finalists as they come to grips with chocolate, a temperamental ingredient. The Signature task is chocolate tart, followed by chocolate soufflé in the Technical challenge. For the Showstopper, the bakers create chocolate centerpieces.

The Final | Saturday, November 12 at noon

Learn which of the three finalists will ace the Signature challenge — filled iced buns; conquer the Technical — pastry they’ve all struggled with; and master the Showstopper — a classic British cake in a multi-layered presentation.


Part 1 | Monday, October 17 at 10pm

Learn from Mary how to make classic Madeira cake and frosted walnut cake. Paul makes hazelnut and orange biscotti and technically tricky arlettes. Mary closes the show with the retro classic Black Forest gateau.

Part 2 | Monday, October 24 at 10pm

Back in the Bake Off tent Mary and Paul roll up their sleeves, baking the challenges that they set the bakers in Bread and Desserts weeks of the Great British Bake Off. 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.

Part 3 | Monday, October 31 at 10pm

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.

Part 4 | TBA

 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.