The Great British Baking Show: How did the contestants fare during Desserts Week? Highlights explored 

Desserts Week hit the Great British Baking Show tent like a sugar rush gone wild: five bakers, three brutal challenges, and enough stress to melt a cheesecake. This time, they tackled burnt Basque cheesecakes, gluten-free steamed puddings, and towering trifles that looked more like engineering projects than desserts. Jasmine baked her way to glory again, snagging her fourth Star Baker title and inching toward the record like it’s just another bake sale.

The Great British Baking Show judges couldn’t stop gushing over her skills, while poor Iain got sent home after a rough week, and Tom’s flavors missed the mark, proving once again that even the sweetest show can turn sour fast. Aaron and Toby delivered mixed results, showing both creativity and execution problems. The Signature Challenge featured burnt Basque cheesecakes, the Technical required precision with unusual steamed desserts, and the Showstopper demanded gravity-defying free-standing trifles. Each round pushed the bakers to demonstrate not only their baking abilities but also their understanding of flavor profiles and structural engineering.

What happened this week on The Great British Baking Show?

The burnt Basque cheesecake round produced varied outcomes on The Great British Baking Show. Jasmine impressed the judges with a mango rose centerpiece and passionfruit curd filling. Prue described it as properly burnt, meeting the challenge requirements.

Aaron received positive feedback for his orange cheesecake topped with plum and sake gel. The flavor combination worked well according to both judges. Iain's cardamom-and-orange version looked appealing but contained excessive zest that created bitterness. Tom presented an all-black creation using black sesame, blackberries, and lemon curd. The visual impact was strong, but the sesame flavor didn't come through adequately. Toby struggled with his white chocolate and passion fruit combination. While the bake succeeded, the judges found the flavors underwhelming and overly rich.

The gluten-free orange upside-down puddings required careful steaming techniques. The bakers had to prepare individual desserts in tins covered with foil and partially submerged in water during baking. Aaron placed first, followed by Jasmine, Toby, Iain, and Tom. The rankings reversed the Signature results for several contestants, demonstrating how quickly fortunes can shift.

The free-standing trifle presented architectural challenges. Jasmine created a limoncello sponge base with strawberry jelly and vanilla bavarois. The classic approach earned high marks from Paul and Prue. Aaron constructed a chocolate-collared design with Champagne jelly, though only the boozy jelly impressed. Toby's Christmas-themed attempt featured a failed jelly dome and an overly hard sponge. Tom's Greek-inspired tower looked magazine-worthy but suffered from overpowering almond extract.

Ian’s elimination explored

Iain’s elimination from The Great British Baking Show came as a bittersweet surprise; his trifle looked like something straight out of an Italian villa, with layers so pretty they could’ve doubled as wallpaper. But beauty only gets you so far in the Baking Show tent.

Beneath the glossy jelly dome and perfectly neat sponge, the flavors just weren’t there, not even a hint of sweetness to match the stunning presentation. The judges admired the artistry but couldn’t ignore the bland taste, sealing Iain’s fate. Meanwhile, Tom barely scraped through another tense week, his bakes once again teetering between “creative risk” and “culinary chaos.”

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The Great British Baking Show is streaming now on Netflix.

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