The Great British Bake Off series 16

The sixteenth series of The Great British Bake Off began on 2 September 2025, again presented by Alison Hammond and Noel Fielding and judged by Paul Hollywood and Prue Leith.^[1] The bakers competing in the series were announced on 19 August 2025.^[2][3] This series is the last to feature Prue Leith.

The series was won by Jasmine Mitchell, with Tom Arden and Aaron Mountford-Myles finishing as the runners-up.

^[a] With the exception of Jasmine, none of the bakers could be considered for Star Baker due to missteps in the showstopper round and were all considered for elimination.

Colour key:

  Baker was one of the judges' least favourite bakers that week, but was not eliminated.

  Baker was one of the judges' favourite bakers that week, but was not the Star Baker.

  Baker got through to the next round.

  Baker was eliminated.

  Baker was the Star Baker.

  Baker was a series runner-up.

  Baker was the series winner.

The first episode is Cake Week.^[18] For the first challenge, the bakers were given two hours to produce a decorative Swiss roll. For the technical challenge, set by Paul, the bakers were asked to create nine Fondant Fancies. The bakers were given five minutes to inspect and taste a mini Fondant Fancy cake with no additional recipe, and were then given two and a quarter hours to complete the challenge. For the showstopper challenge, the bakers were asked to make a landscape cake in four hours.

The second episode is Biscuit Week.^[19] For the first challenge, the bakers were given two hours to produce twelve Slice and Bake biscuits. For the technical challenge, set by Prue, the bakers were asked to bake in two hours a batch of Chocolate Hobnob biscuits, topped with a thin layer of caramel and contain two different feathered chocolate designs. For the showstopper challenge, the bakers were asked to make a biscuit time capsule filled with five edible mementos in four hours.

The third episode is Bread Week.^[20] For the first challenge, the bakers were given two hours to produce a savoury Monkey bread. For the technical challenge, set by Paul, the bakers were asked to bake in two hours a dozen glazed doughnuts, six of which containing a strawberry glazing. For the showstopper challenge, the bakers were given five hours to make their own celebratory tiered Sweet Bread.

The fourth episode is Back To School Week.^[21] For the first challenge, the bakers were given two hours to produce 12 flapjacks. For the technical challenge, set by Prue, the bakers were asked to bake in two hours a batch of school cake, made with vanilla sponge, white glacé icing, and covered in sprinkles, with a jug of custard to go with it. For the showstopper challenge, the bakers were given four and a half hours to make their own Summer Fête School Display containing one large bake, and two batches of twelve small bakes.

The fifth episode is Chocolate Week.^[22] For the first challenge, the bakers were given two and a half hours to produce some highly decorated chocolate mousse cups. For the technical challenge, set by Paul, the bakers were asked to bake in two and a half hours a white chocolate tart, featuring a buttery shortcrust pastry, and a silky smooth set white chocolate ganache, all while selecting their own ingredients with no recipe. For the showstopper challenge, the bakers were given four and a half hours to make their own Chocolate Fondue Display, including a highly decorated chocolate centrepiece with an edible dipping pot to hold their chocolate sauce.

The sixth episode is Pastry Week.^[23] For the signature challenge, the bakers were given two and a half hours to produce a savoury pastry plait with a savoury filling. For the technical challenge, set by Paul, the bakers were asked to bake in two and a half hours a gala pie with piccalilli. For the showstopper challenge, the bakers were given four hours to make their own visually stunning sculpted tart.

The seventh episode is Meringue Week.^[24] For the signature challenge, the bakers were given two hours to produce 12 Mini Meringue Pies with a Meringue topping. For the technical challenge, set by Paul, the bakers were asked to bake some perfectly risen raspberry soufflé's in a staggered start and finish time. For the showstopper challenge, the bakers were given four and a half hours to make their own beautifully decorated "Vacherin Glacé" with a Meringue shell and ice cream.

The eighth episode is Desserts Week.^[25] For the signature challenge, the bakers were asked to produce a Basque cheesecake. For the technical challenge, set by Prue, the bakers were asked to bake six orange and cardamom steamed puddings drizzled with golden syrup and served with crème anglaise. For the showstopper challenge, the bakers were given four and a half hours to make a celebratory free-standing trifle.

The ninth episode is Pâtisserie Week.^[26] For the signature challenge, the bakers were given two hours and forty-five minutes to bake twelve cream horns in two different flavors. For the technical challenge, set by Paul, the bakers were asked to bake a framboisier with a fondant rose and a sugar glass dome. For the showstopper challenge, the bakers were asked to make a macaron centerpiece depicting something meaningful to them, with an edible structure at least forty-five centimetres high and displaying a minimum of thirty filled macarons.

^1 With the exception of Jasmine, none of the bakers could be considered for Star Baker due to missteps in the showstopper round and were all considered for elimination.

Two specials were commissioned for the festive season:

The Great Christmas Bake Off featured Peep Show's David Mitchell, Isy Suttie, Matt King, Olivia Colman, and Sophie Winkleman.^[27]

The Great New Year Bake Off featured eight bakers from past series competing in pairs: Selasi Gbormittah and Val Stones from Series 7, Briony Williams from Series 9 and Tasha Stones from Series 14, Series 9 winner Rahul Mandal and Series 12 winner Giuseppe Dell'Anno, and Andy Ryan and Nelly Ghaffar from Series 15.^[28]