The Great British Bake Off series 12

The twelfth series of The Great British Bake Off began airing on 21 September 2021. It is presented by Noel Fielding and Matt Lucas, and judged by returning judges Paul Hollywood and Prue Leith. The bakers were announced on 14 September 2021.

The series was won by Giuseppe Dell'Anno, with Chigs Parmar and Crystelle Pereira finishing as the runners-up. Dell'Anno is the first Italian winner of the programme.

Results summary
Colour key: {{legend|Plum|outline=darkgray|Baker was one of the judges' least favourite bakers that week, but was not eliminated.}} {{legend|CornflowerBlue|outline=darkgray|Baker was one of the judges' favourite bakers that week, but was not the Star Baker.}} {{legend|Lightblue|outline=darkgray|Baker got through to the next round.}} {{legend|OrangeRed|outline=darkgray|Baker was eliminated.}} {{legend|LemonChiffon|outline=darkgray|Baker was the Star Baker.}} {{legend|LimeGreen|outline=darkgray|Baker was a series runner-up.}} {{legend|Yellow|outline=darkgray|Baker was the series winner.}}

Episode 1: Cake
For the signature challenge, the bakers were tasked with making 12 decorative mini rolls, in 2 hours. The technical challenge, set by Prue, required the bakers to make a malt loaf served with homemade butter, in 2 hours. In the showstopper challenge, the bakers were given 4 hours to create an anti-gravity illusion cake, representing a precious memory.

Episode 2: Biscuits
For the signature challenge, the bakers were tasked with making 24 identical Brandy snaps in 2 hours. The technical challenge, set by Paul, required the bakers to make 12 sandwiched jammy biscuits, consisting of two baked biscuits, jam, and buttercream, in 1 hour and 45 minutes. For the showstopper challenge, the bakers needed to create a 3D biscuit replica of a favorite childhood toy in 4 hours. The replica needed to have an interactive element.

Episode 3: Bread
The signature challenge tasked the bakers with making a focaccia in 2 hours 45 minutes. The technical challenge, set by Paul, tasked the bakers with making 15 olive and cheese ciabatta breadsticks, served with a tzatziki dip, in 2 hours. For the showstopper challenge, the bakers were asked to create a 3D themed display using milk bread, in 41⁄2 hours.

Episode 4: Desserts
The signature challenge tasked the bakers with making a beautifully decorated Pavlova, in 2 hours 45 minutes. For the technical challenge, set by Prue, asked the bakers to make 4 individual sticky toffee puddings, served with sticky toffee sauce, 2 Tuile triangles, and a creme anglaise. The bakers had 90 minutes. For the showstopper challenge, the bakers were given the enormous task of making a celebratory joconde imprimé dessert, composed of a highly decorated joconde sponge wrapped around at least two elements, in 41⁄2 hours.

Episode 5: German
The signature challenge tasked the bakers with making two types of 12 German biscuits, which needed to be dipped, coated, or decorated, in 2 hours 15 minutes. For the technical challenge, Prue asked the bakers to make a Prinzregententorte, consisting of 8 thin layers of genoises sponge sandwiched with chocolate cream, coated with a shiny chocolate ganache, decorated with rosettes and tempered chocolate crowns, in 2 hours 45 minutes. The showstopper gave the bakers 41⁄2 hours to produce a yeast-leavened cake. The cakes must be at least two-tiered and inspired by the yeasted cakes popular in Germany.

Episode 6: Pastry
For the signature, the bakers were tasked with making two batches of glazed or iced chouxnuts: 6 filled, 6 not filled, to be done in 2 hours. For the technical challenge, Paul required the bakers to make a large baklava. They were asked to layer Filo pastry with a pistachio and walnut filling, cut into a star design, in 2 hours and 45 minutes. For the showstopper, the bakers were given the intricate task of making a Terrine pie, in 41⁄2 hours. The pies needed to have an ornated pastry decoration on the outside and a neat pattern or design when cut open.

Episode 7: Caramel
For the first signature challenge, the bakers were required to produce a sharing-sized decorative caramel tart in 21⁄2 hours. The technical challenge was set by Paul where the bakers were tasked to make 10 caramel biscuit bars in 11⁄2 hour. For the showstopper challenge, the bakers were required to make a caramel-flavored dessert with a sugar-work dome or sphere in 41⁄2 hours.

Episode 8: Free-from (Quarterfinals)
For the signature bake, the bakers were given the challenge of baking 8 dairy-free ice cream sandwiches in 3 hours For the technical challenge was to make 8 identical vegan sausage rolls accompanied by a sticky red onion chutney, in 2 hours. In the showstopper, the bakers needed to make a gluten-free celebration cake with at least two tiers. They were given 4 hours for the bake.

Episode 9: Pâtisserie (Semifinals)
In the semifinal signature challenge, the bakers were tasked to make 8 pâtisserie-style layered slices in 3 hours. For the technical bake, set by Prue, the bakers are tasked in making a Sablé Breton Tart, consisting of a sablé breton pastry base, topped with raspberry confiture, piped with pistachio crème mousseline, filled with fresh berries and topped with glided meringue kisses and chocolate curls, all in 2 hours and 45 minutes. A themed banquet display consisting of a crafted edible centrepiece surrounded by least 12 individual entremets desserts was set as the showstopper. The bakers are given 5 hours.

Jurgen's elimination received public backlash following the episode's airing with OFCOM receiving 115 complaints.

Episode 10: Final
The finalists were set the task of making a carrot cake in 2 hours and 15 minutes for the signature challenge. For the final technical challenge, set by Paul, the bakers were given 2 hours and 30 minutes to create 12 Belgian buns filled with sultanas and lemon curd, with only 2 instructions given. For the ultimate showstopper challenge, the bakers were tasked to make a Mad Hatter tea party display with sweet and savory afternoon tea treats, showcasing at least 4 different baking disciplines in 4 1/2 hours. The judges expect to see the madness feel of Alice in Wonderland in the bakes.

Specials
Two specials were commissioned for the festive season:

The Great Christmas Bake Off
The Great Christmas Bake Off featured It's a Sin's Olly Alexander, Nathaniel Curtis, Lydia West and Shaun Dooley.

The signature challenge required the bakers to make a Christmas Dinner's leftovers pie, in 2 hours, it can be made with any type of pastry, but the fillings must be made with leftovers from the baker's favorite Christmas Dinner. Prue's technical challenge tasked the bakers with making a chocolate Yule Log, in 1 hours and 15 minutes. The bakers were given 3 hours to make a Christmas Tree out of biscuit or meringue for the showstopper challenge.

The Great New Year Bake Off
The Great New Year Bake Off features Jon Jenkins and Kim-Joy Hewlett from Series 9, along with Rowan Williams and Hermine Dossou from Series 11.

For the signature challenge, the bakers were asked to create 12 buns, suitable for a New Year's day Breakfast, the buns can be any flavor or shape, but must be yeasted and feature a topping of the baker's choice, 3 hours are given. Paul's technical challenge required the bakers to make a New Years Eve cake inspired by the traditional Greek Vasilopita, consisting of a perfectly baked lemon mahleb and mastika sponge and decorated with water icing, lemon curd and crystallized citrus peel in 1 hour and 30 minutes. A shadow box winter scene with a frame, to all be created with at least 3 different biscuits in 4 hours is the showstopper.

Ratings
Bake Off launched with 5.7 million viewers and a 30.8% share – its lowest overnight rating since its move to Channel 4 in 2017 – down 1.3 million on 2020. However, it was the show's biggest ever launch episode on Channel 4 in terms of younger viewers, securing 61.9% of all young viewers watching TV at the time of broadcast.