Season 6

Twelve of Australia's best amateur bakers are back in the shed where they must tackle three tricky cake challenges: a signature sponge, cotton cheesecake, and a miniature world cake.

In Biscuit Week, our remaining amateur bakers face off in three exciting biscuit challenges: a Signature slice-and-bake, an alfajores Technical, and for the Show Stopper, they create a magical biscuit chandelier

In Bread Week, our remaining amateur bakers must compete to make 12 identical flavoured bread rolls, a tricky Swedish cinnamon and cardamom bread, and finally a delicious gardenscape focaccia.

In Nostalgia Week, our remaining bakers take a stroll down memory lane, baking Aussie pavlovas, a classic Maggie Beer steamed pudding, and inventing a nostalgic mash-up of their favourite childhood flavours.

In Homegrown Week, our remaining amateur bakers celebrate traditional First Nations ingredients, baking open galettes, a layered trifle, and creating a bread sculpture based on Aussie nature.

In French Week, our remaining amateur bakers deep dive into classic French pastry, creating a mille-feuille, a brioche a tete, and a religieuse a l'ancienne, a traditional choux pastry tower in the shape of a nun.

Our remaining amateur bakers compete to show us their sweet tooth for Dessert Week. They must create silky baked custards, Matt Moran's gourmet raspberry tart, and finally, a dessert charcuterie board.

Our remaining bakers compete to showcase healthy baking. They must create two kinds of savoury vegetable tarts, Maggie's delicious erbazzone pie, and a spectacular basket-weave cake.

It's the semifinal, and our bakers must make patisserie creations worthy of a place in the finale: delicious breakfast pastries, a formidable gateau St Honore, and a gravity-defying biscuit chandelier.

In the grand finale, our amateur bakers face off to win the title of Australia's Best Amateur Baker, creating signature fondant fancies and a tricky technical torte, before baking and building their ultimate dream homes.