Get to know Richard, one of the twelve bakers looking to be crowned best in the U.K.

This week, the bakers get their dessert as they face three challenges all designed for a sweet tooth.

Things are heating up in the Baking Show tent in Episode 3 as the remaining 10 bakers do their best to wow Paul and Mary with some unusual flavor combinations for their tartes tartin.

Eleven bakers attempt to make bread– flatbread, plaited loaves, and bagels. The revered technical challenge has the bakers in a twist as they attempt to Paul’s recipe for the notoriously difficult eight-strand plaited loaf.

The bakers tackle Paul’s recipe for a plaited loaf, having an even, golden bake. The braiding is sure to confuse some of the bakers.

Cathryn is a mum of two from West Sussex. Watch her compete on Season 5 of the Great British Baking Show.

The bakers tackle Paul’s recipe for Rum Babas, a hybrid of cake and enriched dough. It’s an unusual and unfamiliar recipe that baffles some of the bakers.

Danny is an intensive care doctor and transports her precision to her baking. Watch her compete on Season 5 of the Great British Baking Show.

Brendan is a company director for a board level recruitment firm who lives in West Midlands. Watch him compete on Season 5 of the Great British Baking Show.

James is a medical student and loves the relationship between baking and science. Watch him compete on Season 5 of the Great British Baking Show.

John is a law student originally from Wigan. Watch him compete on Season 5 of the Great British Baking Show.

This week, the bakers turn their attention to pies. With several bakers in the danger zone, everything rests on the Showstopper Challenge – American Pies.

This week, it’s all about puddings. The bakers go all out to impress Mary and Paul with two types of delicious sponge puddings.

Facing three sweet dough challenges, the bakers start their campaign with Signature buns. Who will make it through to the quarterfinals?

There are only four bakers left vying for a place in the much sought after final. It’s possible to hear a pin drop in the kitchen as the bakers pull out the stops for their showstopping choux gateaus.

For the final technical challenge, the bakers are asked to make 25 fondant fancies.

With limited instructions, the bakers are asked to make chocolate teacakes- a durable biscuit base, fluffy marshmallow atop covered by a chocolate glaze.

This cake consists of sponge layers and crème pâtissière which is tricky to achieve.

The bakers are challenged to make 10 consistent jam doughnuts with an even distribution of jam and a perfect golden color.

Layers of baked custard and jam topped with a chewy meringue.

Good pastry, well-done chicken and a good bit of jelly makes for Paul’s ideal hand-pie.

Mary challenges the bakers with a mainstay of French baking.

Mary’s technical challenge for Tarts Week is the classic treacle tart.

It’s the biscuit-based quarter final, and the challenges are on another level. A place in the semifinal will be hard earned, as the final challenge tests not only the quality of the bake, but how well it works as a building material.