The Great British Baking Show

A unique year, an uncommon competition: The new baking bubble abounds with bold Battenbergs, pert pineapple upside-down cakes and heroic cake busts.

Make it snappy. Make it mango. The bakers devise novel chocolate Florentines, stress over filled macaroons, and sculpt memorable meals in biscuit.

Just what you knead. Free-form soda breads, vivid rainbow-colored bagels and mighty, meaningful harvest plaques see the cooks rising to the occasion.

The chefs hope to score points with gooey brownies, get twisted over chocolate babkas and beat the heat with white chocolate tiered celebration cakes.

Tasty pasties packed with fresh flavors, refined éclairs, and appetizing yet architectural caged tarts push the competitors toward pastry's pinnacle.

Konnichiwa, bakers! Cuteness reigns supreme as Japanese Week brings winsome steamed buns, cunning matcha crepe cakes and kicky kawaii showstoppers.

The cooks feel the heat of '80s eats, including buttery quiches, fried finger doughnuts and supercool ice cream cakes. But rising temps tempt fate.

It's cheesy, not easy. Star finalists rise — and fall, like failed mini cheesecakes — while Sussex pond puddings and jelly art cakes shake the bakers.

Syrup-draped savarins, almondy Danish cornucopias and dainty cube cakes test the chefs. Who'll land that exquisite finish or fall short of the finals?

Custard slices send the chefs scrambling, walnut whirls have them in a twirl, then dessert towers push them to new heights. Whose bakes take the cake?