Series 2

Our Great British Bake Off journey is progressing to Series 2. I again promise not to include any spoilers from the show anywhere in this blog so you can enjoy each series and all of our bakes here without fretting.

Here is what Series 2 has in store for us:

Episode 1: Cakes

For their very first challenge, the bakers were asked to bake 24 cupcakes in 2 hours. They are allowed to make 2 different types of cupcakes. For the technical challenge, the bakers were asked to bake a Coffee and Walnut Battenburg cake using Mary Berry's recipe in 2 hours. The cake needs to have the perfect sponge which holds its form (perfect symmetry), distinguish flavours, and a smooth exterior. For the showstopper, the bakers were asked to bake a chocolate tiered celebration cake with elaborate, multi-layer design in 5 hours.

Episode 2: Tarts

For the signature bake, the bakers were asked to bake a savory Quiche in 2 hours. For the technical challenge, the bakers were asked to bake a Tarte au Citron using Mary's recipe in 1 1/2 hours. For the showstopper, the bakers were asked to bake 24 miniature sweet tarts.

Episode 3: Bread

For their signature bake, the bakers were asked to bake a free formed flavored loaf (not using a tin) in 3 ¼ hours. For the technical challenge, the bakers were given 3 1/2 hours to bake a Focaccia, using Paul's recipe. For the showstopper, the bakers were asked to bake 2 displays. One display is to make a basket out of bread. The second display is to make 12 sweet and 12 savory rolls. They had 5 hours.

Episode 4: Biscuits

For the signature bake, the bakers were give 1 1/2 hours to make 12 biscuits. The biscuits should not be too hard or too crumbly. For the technical challenge, the bakers were given 1 1/2 hours to bake 24 brandy snaps. For the showstopper, the bakers were asked to bake a macaron display. They need 3 different flavors, bake 120 of them, and had 5 hours to complete it.

Episode 5: Pies

For the signature, the bakers were asked to bake a family pie with either a ruff puff pastry or flaky pastry in 2 1/2 hours. For the technical challenge, the bakers were asked to bake a batch of 6 miniature pork pies in 2 1/2 hours using Paul's recipe. The technical was a 2 day bake challenge, so the bakers were judged the next day. For the showstopper, the bakers were asked to bake a meringue pie—a fruit and/or custard pie topped with meringue, in 3 ½ hours.

Episode 6: Desserts

For the signature bake, the bakers were asked to bake a cheesecake in 2 1/2 hours. For the technical challenge, the bakers were asked to bake a chocolate roulade in 1 3/4 hours using Mary's recipe. For the showstopper, the bakers were asked to create a Croquembouche-inspired bake in 5 hours.

Episode 7: Pâtisserie (Semi-final)

For the signature bake, the semi finalists were asked to bake a layered mousse cake in 2 hours, with the judges seeking a light sponge and a rich mousse. For the technical challenge, the bakers were asked to bake 12 identical Iced Fingers. Using Paul's recipe, they were to be filled with cream and jam. For the showstopper, the bakers were asked to bake 3 types of pastries. The bakers had to use the same dough — which must be crisp on the outside and soft on the inside — for all three.

Episode 8: Final

For their final signature bake, the finalists were asked to bake 12 mille-feuille in 2 1/2 hours. For the technical challenge, the bakers were asked to bake a sachertorte in 2 hours and 40 minutes. For their final showstopper, the bakers were asked to bake 3 different types of petits fours: Meringue, Sweet Pastry, and Sponge Based, within 4 hours.