Watch "The Great British Bake Off: Season 9" on Netflix New Zealand

Twelve amateur bakers begin the competition with the challenge of creating a Swiss roll, Mary Berry's classic cherry cake and miniature British cakes.

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The eleven remaining bakers must create biscuits to complement a cheese course, make Mary's Florentines and design a three-dimensional "showstopper."

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In the contest's third week, the remaining bakers must produce perfect rye rolls, follow Paul's ciabatta recipe and make a filled centerpiece loaf.

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The competition continues with a "saucy puds" bake-off, a tiramisu technical challenge and a heated Showstopper round featuring baked Alaska.

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The remaining bakers try to conquer custard tarts, mini pear pies and the Showstopper's tall challenge: Create three-tiered pies in only four hours.

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The six remaining bakers have two hours to bake a 24-step Swedish Princess torte and must make a modern version of a Hungarian Dobos torte.

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From pasties to samosas, this week's baking battles includes both savory and sweet, plus an elusive multilayered pastry puzzle known as kouign amann.

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The five remaining bakers show off their sweet skills in the quarterfinals with fruit loaves, three dozen doughnuts and a tasty technical challenge.

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The heat is on during the semifinals when the bakers must create baklava, a 20-layer German schichttorte and entremet, a complex mousse-based cake.

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A trophy awaits the finalist who masters a classic technique that typically takes days, and can deliver several perfect pastries -- with no recipe.

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In the season opener, 13 bakers compete in three cake challenges, making simple sandwich cakes, angel food cakes and showstopper chocolate cakes.

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For the bread competition, the bakers must create European-style bread sticks, technically challenging English muffins and memorable bread loaves.

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Eleven bakers test their dessert bona fides by making layered biscuit, cake, jelly or custard trifles, Floating Islands and stunning petits fours.

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To demonstrate their pies and tarts skills, the bakers make double-crusted fruit pies, English custard tarts and from-scratch phyllo centerpieces.

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Eight bakers vie for the biscuits and traybakes crown, first producing their favorite traybake, then super-thin tuilles and finally biscuit towers.

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The bakers create tea loaves for the Signature sweet dough challenge, then make Paul's apricot couronne recipe and two types of European sweet bun.

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For the pastry challenges, the bakers must reinvent outdated suet pudding, create cream-filled religieuses and make three types of puffed pastries.

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Quarter-finalists compete in three specialty challenges, making wheat-free loaves, layered, gluten-free Dacquoises and dairy-free vegetable cakes.

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For the French-themed semi-final, four bakers create three varieties of savory canapé, a complex Charlotte Royal and a multi-layered Opera cake.

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Mary and Paul challenge the final three bakers to produce a complex, creative picnic pie, two types of pretzels and a three-tiered wedding cake.

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Twelve amateur bakers enter the tent for week one of competition for Signature, Technical and Showstopper cakes that go from ordinary to spectacular.

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The bakers face taking the biscuit as they turn out Signature biscotti, Paul's puff pastry arlettes and a Showstopper edible box holding 36 biscuits.

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The 10 remaining bakers need firm hands to make quick breads, tackle the Technical baguette challenge and create a Showstopper 3D bread sculpture.

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Bakers tackle French favorite crème brulée for a Signature challenge, then a Technical Spanish torte and three perfect cheesecakes for a Showstopper.

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Baking's a challenge with ordinary ingredients, but this week, bakers have to make sugar-free cakes, gluten-free pitas and dairy-free ice cream cakes.

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Bakers work almonds into frangipane tarts, face an obscure Cyprian flaouna for the Technical and turn out puff pastry vol-au-vents for a Showstopper.

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A trip back to Victorian times is in store for the bakers, who must create a raised game pie, a fruitcake and a charlotte russe for the Showstopper.

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With five bakers left, the competition gets tougher as they attempt tricky cream horns, Mary's mokatine cakes and a two-tiered choux pastry tower.

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Four semifinalists face death by chocolate, that beloved but temperamental ingredient, in tarts, soufflés and a showstopping chocolate centerpiece.

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In the last competition, three finalists tackle filled iced buns, Paul’s classic raspberry millefeuille and a multi-tiered Showstopper layer cake.

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A fresh batch of contestants face their first challenges in the tent, including Mary's recipe for Jaffa cakes, which require tricky chocolate work.

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The 11 remaining bakers are tasked with creating two dozen iced biscuits, 12 perfectly piped Viennese whirls and a showstopping gingerbread scene.

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Bread expert Paul challenges the contestants to make loaves with a sweet twist, rolls without an oven and a centerpiece with three different flours.

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For the first-ever Batter Week, the nine bakers left must make a uniformly baked batch of Yorkshire puddings, lace pancakes and Spanish churros.

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The eight remaining contestants are tested on how well they handle three types of pastry, including a notoriously difficult bite-size variation.

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The contestants take inspiration from the garden in this week's challenges: a citrus-flavored Signature, a leafy Technical and a floral Showstopper.

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In this season's quarterfinal, the six remaining bakers must prove their skills in the creation of an unusual and complex multilayered French dessert.

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The five contestants are given challenges inspired by the time of Henry VIII: a shaped savory pie, knotted jumbles and a Tudor-themed marzipan cake.

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This season's semifinal sees the four bakers left attempting to make perfectly laminated palmiers, a fruit-topped Savarin and 36 mini fondant cakes.

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To crown a winner, the three finalists must tackle Signature meringues, a classic recipe without measurements and a five-hour Showstopper.

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A dozen new hopefuls tackle their first bakes of the season with a family-sized fruity cake, chocolate mini rolls and a showstopping edible illusion.

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Paul and Prue test the bakers' skills and precision with signature sandwich cookies, homemade fortune cookies and a functioning biscuit board game.

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The bakers' stress levels are on the rise with a menu of tea cakes, a two-level cottage loaf and a bread sculpture colored with natural dyes.

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It's a caramel lover's dream with luxurious layered shortbread, a daunting Dutch treat and the tent's stickiest showstopper to date.

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A week of puddings hands the bakers a steamy signature, a twisty technical with staggered start times, and a multilayered trifle terrine.

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The remaining bakers test their pastry prowess on savory shortcrust pies, Paul's pasteis de nata and a hand-raised pie with a hot water crust.

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With just six bakers left in the competition, it's time for a series of Italian-themed challenges -- and the sweltering temperatures to match.

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The remaining bakers must revive recipes of the past with Bedfordshire clangers, a traditional rum Nicky, and the Savoy cake, a Victorian favorite.

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In a technically demanding semifinal, the bakers make choux buns, layered Les Misérables cake slices and a sculptural centerpiece out of meringue.

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The pressure's on to perform in a grueling final round of bakes that includes three types of bread, iced ginger biscuits and an elaborate entremet.

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Jittery hopefuls rally to impress the judges with a regionally specific signature, a chocolatey technical and a brilliant biscuit selfie.

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Temperatures rise as the bakers attempt a traditional traybake, make a Monet-inspired cake and build a showpiece in sweltering heat.

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Bread Week hands the bakers a classic Chelsea bun challenge, a takeaway-themed technical and a towering showstopper with multiple tiers.

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It's a sweet week for the remaining contestants, with rolled meringue, jiggly gelatin and a mesmerizing chocolate masterpiece that melts away.

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Big flavors fill the tent when the bakers make ginger cake, two batches of a finicky Middle Eastern pastry and a hanging spiced-biscuit chandelier.

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With just seven contestants left, it's time to fry, fire and form pastry into sweet and savory samosas, French puit d'amour and perfectly shaped pies.

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For the first time ever, it's Vegan Week, which calls for a no-butter shortcrust, an eggless meringue and a plant-based celebration cake.

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In a high-stakes quarterfinal, the five remaining bakers must make savory open sandwiches, sweet spherical snacks and a figure from assorted pastries.

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A tense semifinal serves up a trio of high-end patisserie challenges: one that's deceptively simple and two more that are astonishingly complex.

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With everything on the line, the remaining competitors rush to deliver iced doughnuts, fire-baked pita bread and an incredible edible landscape.

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Meet the new baker’s dozen of contenders. Juicy fruitcakes, heavenly genoise and fantasy birthday cakes are whipped up beneath the big white tent.

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Careful to bake, not burn, their biscuits, the bakers get figgy with rolls, flaunt their personalities in chocolate, and stun with sculpted dough.

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Inviting tear & shares, veggie burger baps and artfully scored loaves give the bakers a chance to prove themselves to a cutting bread critic: Paul.

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That’s the way the unmolded cake crumbles for one tearful baker. Maids of Honour tax the contestants, while Indian milk sweets delight the senses.

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The contestants get a jump on Jazz Age favorites, concocting ornate custard pies, tricky beignets soufflés, and heady cakes inspired by cocktails.

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Pretty meringue cakes tempt the bakers to overreach, while delicate verrines threaten to shatter nerves. Will the squad’s bombes blow away the judges?

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The contenders face the music -- and vie for a Hollywood handshake -- with light, not tight, buns; fun-filled party pastries; and kaleidoscopic cakes.

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The heat is on and the fear of a soggy bottom looms for hopefuls handling savory tarte tatins, flaky Moroccan pies and challenging vertical sweets.

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Perfection expected, but can it be achieved? Domed tartlets, gâteaux St-Honoré and sugar-glassed beauties take the bakers to new levels of stress.

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Chocolaty decadence, dainty Stilton soufflés and scrumptious illusions push the finalists further. Who will crack -- and who will rise above the pack?

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

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

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

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

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

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

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

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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.

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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?

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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?

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