The Great American Baking Show

It's Cake Week, and the latest batch of bakers is challenged to make elevated loaf cakes for the signature bake, a British classic for the technical, and a celebratory sponge cake for the showstopper.

For Cookie Week, the bakers make chocolate-covered bars for the signature bake and an Italian favorite for the technical. Finally, they must create a showstopping 3D cookie box containing 24 cookies.

For Bread Week, the bakers get started with sweet buns in the signature challenge, followed by a slice of Italy in the technical. Finally, they must create an ornate Korovai for the showstopper.

The quarter final is tense for the remaining bakers, who are served a savory twist for the signature bake that pushes their pastry prowess. A timeless all-American technical challenge puts the bakers' expertise and time management to the test. The showstopper is the ultimate pastry challenge, as the bakers must incorporate intricate nature elements and fragile pâte à choux to create a botanically inspired masterpiece.

With a double elimination on the horizon in this stressful Semifinal, the pressure to impress judges Paul Hollywood and Prue Leith has never been greater. The remaining bakers must create a perfectly baked meringue roulade for their signature challenge. For the technical bake, they'll prove their proofing mastery as they tackle sweet and savory pretzels. Finally, the bakers take on creating a celebratory, multi-layered bombe glacée that's as showstopping on the inside as it is on the outside.

Everything is on the line for the top 3 bakers, who must impress judges Paul Hollywood and Prue Leith in a finale that challenges every aspect of their baking mastery. For the signature bake, the top 3 take on fruit tarts. The tropical slice technical bake is a test of precision and finesse. And finally, the bakers tell their story in a stunning three-tiered dessert tower for the showstopper. Who will rise to the very top, earn the coveted cake stand, and be crowned America's best amateur baker?

The bakers prepare Petit four glacé-style mini cakes, French crullers and mille-feuille.

The final two bakers face the three most difficult baking challenges; one will be named America's best amateur baker.