Original subtitles

I am delighted to announce that the winner of the Great Australian Bake Off

2026 is... Tom, you can't skip right to the end. Oh, but

Natalie, I really love this beer. No, Tom, the best bakes take time.

How crazy is this weather?

Come on! Ten weeks ago... Good luck, guys. Bake a leg.

..we heard the pitter-patter of 12 talented bakers entering the shed. Are

you ready?

Good luck.

Their bait raced into our hearts.

Captivated our imaginations.

What a magical boat.

You nailed it. And tantalised our taste buds.

Oh my goodness, that combination, it was delicious.

Matt, that's a banger.

But when the cracks started to appear, the bakers

began to crumble. I've broken it.

And one by one, we watched them leave the shed.

Now, our three finalists. So proud of the two of you here with me. This is

amazing. Matt, Pamela and Brandon stand on the brink of baking glory.

This is the finale.

And I'm here, baby.

Right from the start.

Pamela's energy.

This is the biggest ball I could find.

Enthusiasm. He's captured happiness in this cake.

And flair for flavour.

The fruit just cuts through.

Proved she had all the right moves.

I'll do my liver dance.

Oh, my God. Thinking back as me as a kid, he would be so proud of me.

Oh, just over the moon. For Brandon.

Oh. What may have started with mess. Whoopsie.

was soon replaced this is a perfect crust with finesse you really shine when

it comes to your presentation and as he blazed through the competition you

nearly singed my eyebrows mate we crowned him king oh wow of the technical

this is the fourth time you've come first in technical yes baking

really is so much more than putting food on the table i love using my baking to

be able to tell a story with big muscles get the guns out

And even bigger ideas.

Cherry coulis, it's kind of the big bloody surprise inside.

Emergency nurse mats.

Very expressive.

Heartfelt bakes. Father's Day cupcakes.

I love being a dad. Set the judges' pulses soaring. Computer says delicious.

Now these three bakers have just three more bakes to see who will

win the Great Australian Bake Off.

No matter what, we're dancing tonight, okay?

Oh my goodness.

Let's go do a finale.

This is so exciting.

Let's cuddle it out.

Good luck, everyone. Have fun.

It's so wonderful in here.

I'm honestly so proud of myself to make it this far. And I just can't wait to

give it a crack and go.

Who's ready to make some magic?

The best part of this experience has been just meeting people who love baking

as much as me. So I am so privileged to be baking here today.

The shed is ours, baby.

Yeah. All our... I've just had such an incredible time.

I've learnt so many things.

And today's another day where I get to bake in the shed.

It's really exciting.

Good morning, Brandon, Pamela, Matt.

Congratulations for being the Great Australian Bake Off finalists.

Your passion and creativity have blown us away and your bakes have genuinely

been some of the most delicious we've ever eaten.

Your bribes have also been some of the most delicious we've ever eaten but that

has nothing to do with the final results.

Soon one of you will be crowned Australia's best amateur baker and

you'll also win the ultimate baker's kitchen from Smeg.

For your finale signature bake, Rachel and Darren would like you to make...

Patisserie tacos are typically made from pastry or biscuit with an array of

delicious fillings, such as curd, custard and cream.

Weird coincidence, but pastry, curd, custard and cream were the names my wife

and I picked out for our kids.

Rachel and Darren, any tips?

Think intricate decoration.

I want something worthy of a French patisserie.

The shell must be thin and crisp, but also strong enough to hold the filling.

Bakers, you have two hours and 15 minutes to make your signature

patisserie tacos.

On your marks... Get set... Bake!

It's the finale, signature bake.

Oh my God.

I'm so excited to be here.

Can't believe it. We're getting right to the end. Very exciting, very technical,

really complex. Lots to do in very little time. In the oven I go.

Two of my favorite things, tacos and patisserie. They're having a love child.

I cannot wait to see what the bakers come up with.

Finale, here we go.

I'm making my strawberry and lemon tacos.

Sorry, I've got a time-critical element here. My lemon curd could be scrambled

eggs if I'm not careful.

Patisserie is all about refinement.

I'll be looking for creativity in flavours and elegance in presentation.

I'm currently making my sable biscuit, which will be the outside of my taco.

Yes, there's huge pressure, but Matt, Brandon and Pamela need to really enjoy

this day as well.

So my three ingredients will be lemon and blackberry.

These are the flavors that I will go for when I want to buy something in a

patisserie shop.

These are our final three, and they certainly have done some amazing bakes

so far, so I really hope they pull all the stops out for the finale.

The black cocoa is a really nice dark color. So I pop in. I'm now onto my

apricot jelly.

Then I have to make my cognac mousse.

Also, the Chantilly cream, so many elements.

Hi, Brandon.

Hello. Is that chocolate mousse? It is. My cognac-flavoured chocolate mousse.

Just mixing some of that warm milk with the chocolate there. If you're having

trouble getting it smooth, you can use a hand blender.

Yeah. And then you're going to fold in your cream when that's cooled down.

Yeah.

Encased inside the dark cocoa sable biscuits, Brandon's cognac mousse will

be complemented with an apricot jelly and hazelnut dacquoise.

topped with Chantilly cream and his personal seal of approval.

You've got cognac and you've got chocolate.

Are you going to be able to balance that sweetness?

Yes, certainly.

The apricot jelly adds a bit of contrast to that as well as crunchy sablé on the

outside. Brandon, I really loved seeing you grow in confidence and I've seen it

in your bakes. It's so amazing coming in each week into the shed and just being

in my zone.

Well, we've been inspired by you throughout as well and we really hope

you have a fantastic day today.

Yeah, it's been great seeing you come out of your shell, Brandon. Now I'm

excited to see what you put into it.

See you later. Thank you so much. Good luck, mate. Thank you.

So this is my lemon sponge.

So this is going to go straight in the oven.

Timer.

Oh, hi there.

Hi, Nat. Sorry, I'm being brand finalist.

Pamela. We are.

Matching today.

The hair, the outfit.

Yeah.

Tweeting. This is my lemon and almond pastry.

There's three of these, right?

Three and one for you. I always make one for you. Okay, all right, just checking,

just checking. Yes.

I'm famous for making big portions.

I'm just cutting these tiny little heart shapes for my sublay biscuits that I'm

going to fill with isomalt.

All right, this is going in the oven.

So in the bowl is my hazelnut dacquoise.

It's not a biscuit. It's not a sponge. It's somewhere in between. So you've got

a bit of crunch, but it's got a soft bite to it.

There we go. Beautiful.

My sponge is out.

While that cools, I need to make blackberry mousse. I don't want to have

any of the seeds of the fruit.

And I also want to get rid of any air bubbles and make sure it's silky and

smooth.

Pamela will look to lay a lemon sponge, blackberry mousse, and a lemon gel

between her lemon and nicotine taco shells.

using vanilla mascarpone to top it all off.

This patisserie taco sounds absolutely incredible.

You've got blackberry and lemon.

And I'm interested about that nougatine.

That is the trickiest part of my bake.

Are you going to roll it out?

Yes. Yeah. So what you could do is have a hot tray in the oven. And then when

you're rolling it out, if it gets a little bit too cold on the bench, you

could put it onto that tray and just let that tray melt that sugar again. Then

you can roll it out thin. That's a great tip.

Look, watching you and tasting all your amazing bakes in the shed has been such

a delight. I loved it. Every minute of it. So to have made it here, I feel

already like I've won.

Well, you have a beautiful touch with bakes. Thank you. I have all faith in

you. Thank you so much. Good luck.

Taco time waits for no man, bakers. You have

one hour left.

Oh, God. One hour.

Got to get a wiggle on.

Yeah, they're looking good.

Sponge has got a great colour. It's got a great smell to it. The strawberry pad

is incredible.

My subway spread out a bit more than I would like. However, what I'm going to

do is cut back out around perfect shape.

So this is my strawberry sponge. That's going to be the core of my taco.

It's cooked perfectly. It's super soft.

It's delicious.

The delicate flavour of Matt's strawberry sponge will sit under a lemon

curd and toasted Italian meringue with an almond sable shell holding it all

together.

Classic flavours.

You're not playing it safe, are you? Look, they're classics for a reason, I

think. Yeah, exactly.

Are you using fresh strawberry anywhere in this?

No, not in this dish, no.

Matt. With the curd, it's really important that it doesn't get absorbed

by the sponge.

You're going to use gelatin? Got gelatin. Going to cut it into shapes.

All right. We want it smooth and silky, not over-gelatinised.

Matt, I really love all the storytelling, all your delicious bakes,

so your place is well earned.

Thank you very much. Yeah, well done. Good luck, mate. Thank you.

Bakers, I'd hoped to see more cheese with the tacos, but... You have 30

minutes left to make my dreams come true.

Okay, we need to do the nougatine.

Most important part of this is to get this nice and thin.

So I've just checked my mousse and my jelly and both have set firm.

Got my syrup, I've got my sable, got my dacquoise.

Finals is going so quickly.

All right, it's coming together.

So there's going to be this piece of cake inside.

Then I'm going to have an arch of lemon curd sandwiched between the sublay

biscuits and then a meringue over the top of that.

This is definitely where I want to be precise.

Oh yes, they're nice and thin.

I've achieved many things in my life but this moment I will never forget.

Here we are Natalie, the finale.

Yes. All because of you and me and three bakers who are very, very good.

This is their 28th bake in the shed.

And look at that. They still have precision, flair.

The steady hand of a nurse who's found a vein in his time.

So I've got a custom chocolate stamp.

I'm using some freeze spray onto my stamp and some hot chocolate. Once it

goes on, it's got that beautiful letter B.

This will be my signature piece to go on each taco.

Ten minutes to go, bakers.

All right, so I need to start assembling now.

That's the base.

And now I'm going to put the nougatine.

Once everything's laid in the taco shell, I'll be able to close off the

other side, then they'll be able to stand up tall.

So it's coming together. I just need to make sure I bring it home.

This is my mascarpone cream.

Delicate, silky.

Beautiful.

This is my almond nougatine that's going to add a crunch element.

One minute remaining.

We are running out of time here.

This is where my heart stops.

I'm happy with how it's toasting.

Each taco will have two stems, one on either side.

making sure everything is perfect.

Now, do I want the fruits?

Ten, nine, eight, seven, six, five, four,

three, two, one.

Step away from your tacos.

Well done, bakers! Yeah!

Your patisserie tacos belong in a pastry shop somewhere. They do really look very

special. And you've done some beautiful piping on the top with the meringue.

I do notice a slight smudge with the pink there on the side. You want those

sharp lines.

That lemon curd is super tangy and it lifts up the whole thing.

just a touch too much gelatine in there it kind of looks a little bit like jelly

rather than a smooth curd but it wasn't unpleasant and strawberry sponge is

lovely but would have liked it all the way through so that every time you take

a bite you get that experience matt all the elements are delicious the taco had

a nice buttery crumbliness to it The strawberry sponge is very delicate in

flavour, and maybe you could have just chopped in a little bit of fresh

strawberries, especially with the lemon, because the lemon has that delicious

tang. I thought that was beautiful. Thank you.

Well done, mate.

Thanks.

Brandon, wow, these look amazing.

Very elegant, but I wouldn't expect anything less.

Brandon, that addition of cognac is such a delicious combination with the

chocolate and the hazelnut, and I really love the cognac. But because the

chocolate layer is quite thick, the apricot is very hard to taste.

Yeah, very mature flavour you've got going on there, but wanted more of that

apricot, certainly on the inside because it's quite rich. However, your sablé is

amazing in terms of crispiness, and the dacquoise was extremely well made.

Just wanted more apricot, please.

Thank you. Well done, mate. Well done.

Pamela, these look so elegant. The little feather really sets it off, makes

it look very inviting.

Very sophisticated with that white chocolate on the top. And I love the way

you decorated it with the Chantilly cream.

Enjoy.

Pamela, that... Lemon is amazing. Very refreshing, super zesty, and that

beautiful blackberry mousse with that mascarpone cream works really well.

I think you could have had a bit more consistency in the baking of your sable

on the outside. Some are darker than others. However, it's a wonderful

combination. The flavour's so fresh, so clean.

The nougatine, you got it nice and thin, but I think you could have taken it a

little bit darker.

just to bring out the caramel notes. Otherwise, you've really put together a

well-thought-out patisserie taco.

Well done. Well done, Pamela.

I am feeling really happy about the comments from the judges. They love the

flavours and the textures and the look of my little taco.

So, yeah, now looking forward to the tech bake.

There was a lot of pressure because it is the finale, but I was really happy

with what I put up.

Darren said it would look right at home in a patisserie window, which was

incredible.

That's my last stitch of bake done.

Stepping into the final technical bake, this is something right up my alley. So

wish me luck, who knows what it could be.

Bakers, it's time for your final technical bake.

This is the last time the judges will tease you with a tricky recipe that's

had some steps removed.

Don't worry though, I will keep sending you recipes with some parts removed.

long after the show finishes.

I've already got all the letters cut out of the newspaper.

Today's Technical Bake has been brought to you by Mum. Sorry, I mean Rachel.

Rachel Mum.

Nope.

Rachel Coo. Sorry.

Ma... Ma... Rachel.

Any advice for our bakers?

Slow climb.

And strong pick.

Thank you, Rachel.

The technical bank is judge-blind, so it's now time for you to leave the shed.

And please take Darren with you or he starts crying.

Good luck. Good luck. Thank you.

Now that they've gone, I can share that Rachel would like you to make her Mont

Blanc, a take on the classic Alps-inspired Mont Blanc created to look

like the snow-capped mountains of the Alps region.

Rachel's version is inspired by the Australian Blue Mountains.

Rachel's Mont Bleu will have a bunionut frangipane that sits on a chocolate

shortcrust pastry with a blackberry gel set in a bunionut bavois mousse

decorated with a berry Italian meringue buttercream and a gold leaf.

Bakers, you have two and a half hours to make Rachel's Mont Bleu. On your

marks... Get set... Bake!

Let's go.

So many elements.

Goodness gracious.

Have I ever made a Mont Blanc?

No.

I have no clue what a Mont Blanc is.

Well, Rachel's version, I can see that there's the blackberry gel, the mousse,

the shortcrust pastry and bunion nut as a key ingredient.

This is the finale. I was expecting something complicated and complicated we

got.

Darren, these are my Mont Blanc. Wow, they look beautiful.

And look at the piping.

It's so delicate.

Well, they're inspired by the French patisserie classic, the Mont Blanc, the

White Mountain. So it's traditionally made with a chestnut cream, but here

we're going for a bunion nut cream. A little Australian twist on the French

patisserie classic.

I am dying to try this. It looks fantastic.

Australia has so many amazing ingredients. So I'm making...

Bunyanut fragiapane, and then a light bunyanut bavois mousse, playing on the

nuttiness in the bunyanut.

And the crunchiness of the chocolate shell, and then you've got that creamy

bunyanut bavois on top, and then of course that berry jelly through the

middle. What a contrast in textures.

There's so much technique in here. What do you think is going to be the

trickiest part for our bakers? So these are all elements they're familiar with,

but they might get a little bit flustered in putting it all together.

And the bakers need to make sure they have a good consistency in the

buttercream. And then they need to keep a steady, slow hand. It's not something

you can rush. You know, like winding up a mountain.

Slow and steady gets you to the top.

Well, that certainly is a finale dish, Rachel.

Again, you've turned the classic on its head, given it that coup twist with the

bunion nut. This is proper patisserie.

It's finale.

I do think they can bake a tart.

Well, they've certainly got a mountain to climb.

Step one, make the blackberry gel.

I have made blackberry gel and I have made also chocolate shortcrust.

There's so much pressure.

being in the grand final, but it's awesome because we get to do amazing new

things.

Well, that's off now.

Okay, we're going to mix this.

I have to get all the pips out and then I've just got to add the gelatine and

vanilla. Vanilla, great stuff.

Smells delicious.

Place in the fridge to chill.

Well, that's an easy first step.

Hopefully they're all easy like that.

Oh, what's that?

What the hell? I need something to dry this.

Exciting. All right, moving on.

So I'm creating my chocolate shortcrust pastry.

30 grams.

To make a good shortcrust pastry, you want to be working quickly with the cold

butter, blending that through to a nice breadcrumb texture because otherwise it

just turns into a wet kind of dough.

Short crust pastry also uses a higher ratio of flour to butter, which helps to

give it a crumbly texture once baked.

Let's just roll it out.

The recipe is not telling me how thick I should roll out my pastry, but these are

very tiny little tart things.

I have a little suspicion that in this, she wants something very thin, very well

cooked. The bakers don't want to go too thin, though.

Otherwise, they risk the tart falling apart.

What I usually do with the tart, I roughly roll it to about 4mm thickness.

I think that's the ideal thickness.

Pastry's just very soft, but it's OK. I'm not making hard cookies. I need it

to be a bit soft.

So I've got my pastry lined in the tart.

I'm about to blind bake them in the oven with some beans at 180.

Rachel's done it again with no time.

So we have to rely on our knowledge to get it right.

Oh, my goodness.

Please bake properly. Please, please, please.

I've previously baked shortcrust for about 12 to 14 minutes, so I'm going to

roughly do the same today.

There we go.

90 minutes to go, bakers.

Moose next.

Pan with egg yolks and sugar in a bowl.

All right.

Milk, vanilla and the bunyip puree.

I've got my bunya nut puree and I'm warming up my milk.

Oh, that smells good actually.

Rachel's bavois mousse relies on a cooked custard for the base and constant

whisking and temperature control is critical or else the mixture will

curdle. I'm looking for 83 degrees.

Still far from it.

Maybe this is the slow climb that Rachel was talking about.

Whisking for the win.

There you go. Oven check.

Oh, it's looking pretty good actually.

Smells amazing.

They're smelling lovely.

Nice and baked now.

We don't want no soggy bottoms.

We got my tartlets.

And now I'm going to wait for them to cool down.

Okay, now frangipane.

This will be the filling that I pour into the tartlet shell.

If you've ever had an almond croissant, frangipane is a buttery, nutmealy, sweet

filling.

There's certainly no time to rest.

Bakers, I hope that bunya nut hasn't done your nut in. You have one hour

left.

Spoon frangipane into the tart shells.

So Rachel hasn't told us how much to fill the tarts. I have worked with this

type of filling and there's not much rice to it.

This. baking time is also not included.

But she's given the temperature and I think that's honestly going above and

beyond.

As the bottom layer for the Mont Bleu, bakers will need to cook the frangipane

enough for it to support the Beauvoir mousse placed on top.

Setting my timer for 10 minutes.

All right, a bit more baking to do.

12 minutes and then I'll check.

Bake properly, please.

We are going to start with seven minutes.

I've just taken the banya mousse off the ice bath.

Now I'm incorporating some whipped cream into it. When you fold, you want to do a

J through your mixture and then lift it over so you get the mixture from the

bottom. Obviously, I'm a lefty, so I'm doing a backwards J.

Cut four centimetres from the blackberry gel. All right, so this is going to go

in the centre of the mousse.

Precision is key here.

If the gel is not placed exactly, it cannot be fixed later.

I've got my jelly. I'm hiding it in the gunya nut mousse.

All right, that's going to go back in the fridge.

And now we're going to even this out a bit.

And now the fun part.

To set the domes, we have to place it over dry ice. I've never worked with dry

ice before, but I've seen it in theory. So this is pretty exciting.

Look how fancy.

All right, safety first.

Hello, Matt.

Hello.

You're looking awfully science-y my friend. I'm doing science.

Wow, this is really cool. So excited to use this for the first time.

Not only will dry ice rapidly chill and set the mousse, it will also give it a

much firmer texture.

And then this one goes on the top.

Done.

In the ice.

Bakers, only 30 minutes until you can put all these technical bakes behind

you.

I'm pondering how to know when these frangipane tart things are cooked.

They're coming out.

Nice brown colour.

That's done. Let's get these in the freezer.

All right, buttercream, then assembly.

Slowly, slowly is the key.

So I'm adding blackberry and blueberry and a bit of vanilla.

The colour is quite purpley though, isn't it?

What's French for purple?

Something fascinating about meringue, sometimes it looks like it's going to

curdle and it's that right point before in the right direction.

So if you beat it a little bit more, you're right there.

While that's whipping, I'm going to pull out my mousse.

Bakers, you have 10 minutes left.

Time to get my science on.

This is the moment of the truth.

Oh, yes, it worked.

Leave them there for a second.

For the final step, the bakers just need to carefully assemble each of the

elements together.

This goes on top.

Oh, and then pipe a continuous line of buttercream around it all.

Alrighty.

Strong peaks, slow climb.

So the judge's clue definitely implies when piping, you want to make sure that

there's a nice tall peak at the end.

So I'm going to do a spiral.

Slow climb, steady hands.

And this is so cold.

All right, it's quite tricky to make sure this is completely covered.

I have to do very slow so I don't break the buttercream, so it's very

continuous.

Bakers, two minutes remain.

Okay, happy with that one.

Let's just put the gold leaf on the top.

The slightest little crumb can send you home.

Finishing touches, bakers.

Ten, nine, eight, seven, six, five,

four, three, two, one.

Step away from your Mont Blancs, bakers. Well done!

We did it!

There you go.

Bakers, please bring your final technical bakes to the table.

Okay. And now,

for the last time...

Darren and Rachel will blind taste the baker's technical creations.

Magnifique! I am so delighted.

Oh, my goodness, all these beautiful Mont Bleu. Let's try the first one.

I love the proportions of this.

It's very neat.

The shortcrust pastry here looks well rolled.

These look very professional.

The buttercream on top, it's been applied nice and neatly all the way

around, so very steady hand.

Let's try it.

The thing I noticed immediately was that the Beauvoir mousse was perfectly set

and so was the jelly. The blackberry really shone through and the buttercream

had a nice, smooth consistency.

I think this is so close to being absolutely perfect, but you can see a

little dip in the frangipane.

Let's try number two.

They certainly do look more generous shall we say than yours Rachel.

The piping is more defined than the first one but it hasn't been applied

super neatly.

Let's try this.

Love the frangipane on this.

get the flavour of banyan nut it's nicely aerated but not too much the

chocolate shell had a nice crispness a nice crunch to it but because there's so

much of the buttercream it just sets everything a little bit off balance but

all in all it's a well put together mon bleu let's try the last one there's some

clearly defined buttercream piping here but there are a few gaps You know the

differences in the buttercream here is very minimal and it comes down to two

things. The temperature of your buttercream and also the speed when

you're piping it. This one here in particular, perhaps a little bit on the

colder side which is why some of those gaps haven't been filled.

The shortcrust pastry is perfectly baked.

The consistency of the buttercream is really smooth and delicious, but the

frangipane is slightly underfilled, and you can notice that the way the

buttercream starts a little bit lower. However, all the flavours there, so all

in all, a really beautiful Mont Bleu.

Overall, I think you guys were absolutely amazing today. This was

excellently done and to a superior standard.

The judges will now decide which baker is at the bottom of the mountain and

who's on top.

In third position, who's this?

Brandon. A bit too generous with the buttercream, but very crisp pastry.

In second place, who's this?

Matt. Great definition on that buttercream. A bit more frangipane, that

would have been perfect.

Which means, in first place... Me!

Pamela, beautifully set jelly, clearly defined buttercream and a very light

bavois. Well, look, you all did exceptionally well. These are absolutely

amazing, so really give yourself a pat on the back.

Technicals are definitely my favourite. They're so fun. And today was my day.

We did it!

The final technical was definitely a climb up the mountain.

However, I've got one last thing and I'm going to absolutely bring everything

into it.

Look, tomorrow's the showstopper. It's the finale of the finale.

I'm excited. I'm going to show the judges what I can do.

It's showstopper time.

The last, last bake.

Stepping into the shed today for one final bake with Pam and Brandon. I'm

just so proud of the work that I've put in, no matter what happens.

Today is just going to be incredible.

So proud of the two of you here with me.

This is it. Probably the most important bake of the whole series. I just keep

pinching myself that I'm here. A little bit sad that it's ending, but so

thrilled overall.

This is incredible.

Final bake. Oh, my God. It's the most incredible feeling.

Come on!

Let's do it. Yay!

It's something that you definitely can't get anywhere else. As I know, I'm never

going to get this opportunity again.

I'm ready.

You ready?

I am ready.

One bath bake.

Good morning, bakers. This is your final showstopper and your final bake in the

shed. This is the culmination of weeks of dedication and hard work.

And later tonight, one of you will be crowned Australia's best amateur baker.

Today, Rachel and Darren would like you to create a show-stopping tessellate

cake. Tom and I would like you to create a cool secret handshake with us that we

can do after the show, but work on the cake first.

So that's just a start.

A tessellate cake uses repeated geometric shapes to create a design.

Your tessellate cake can be any flavour you like, but it should be at least 30

centimetres tall and show off your best baking and decorating skills.

Judges, anything you'd like to say to the bakers?

You're all incredibly talented, so bake from the heart because we'll taste it in

your food.

Now's the time to back yourself.

Trust the skills you've learnt in the shed.

and let them shine.

Bakers, you have five hours to create your show-stopping tessellate cake.

On your marks. Get set.

Bake!

Can you believe it? It's the finale.

There's a lot of emotions going on right now. A lot to get through today, but

we're going to have fun.

All right.

I'm so excited to be here today.

It's a beautiful day.

This shed looks stunning.

And I just can't wait to bake my little heart out.

Perfection is what I want today.

Sugar, salt, oranges.

I want geometric shapes, precision and exciting flavours.

Now's the time to really show off what they've learned in the shed so far.

It's been the 10 most wonderful weeks of my life and here I am still standing

proud of myself, super happy.

So today I am baking for my loved ones who have supported my dream. This one is

for them.

I still cannot believe I'm here, but this is our last bake. So I've got to

bring it today. This is our last chance to impress people.

The challenge here is to marry maths with baking.

The pattern needs to be accurate. But this cake also needs to taste

incredible. You can't sacrifice flavour for design.

I call this my last toast.

My champagne sponge is mixing away here. Whilst that's going, I'm going to make a

start on my dark chocolate sponge.

I hope the judges like champagne.

So this that I'm mixing right now is my pistachio cake and the brown butter will

be for my hazelnut cake.

So I'm heavily multitasking.

Well, I'm working on my coconut cake first. It's a massive cake. It's got to

cook and get cold.

Hey, Matt. Hello. Hi, Matt.

What are you making?

Flavors I'm going for in my Tesla cake today. The base tier is coconut cake and

the top tier is going to be a...

mango and lime cake. So fresh chocolate flavours and fun holiday vibes.

For his final bake, Matt's top tier will be a mango lime cake layered with white

chocolate and lime ganache, sitting atop a coconut cake with milk chocolate

ganache. Coconut flavoured fondant fish will swim around wafer paper waves,

sitting atop crystallised chocolate sand.

I love the sound of the flavours and the sea life being this tropical holiday.

It's wonderful.

Thank you.

This is your 30th bake in the shed.

Did you ever think you would get right to the end? Absolutely not.

We had a feeling you would get it because you've been absolutely amazing

all the way through. Thank you so much. I'm very excited about this tropical

holiday thing. Just make sure you get a lot of extra baggage because they pack

very heavy.

Good luck.

Good luck, Matt. Thank you.

So I'm making three cakes of three layers. So lots of cake.

Yeah, we're needing to make a lot of cake today. So this is all just the

bottom tier.

All right, they're in.

One, two, and three.

All right, cakes are in.

Curd time.

Mango puree, limes, sugar.

Rhubarb is a very special ingredient. My dad was a big, big fan.

And it's going to pair really, really well with my liqueur and my pistachio

cake. All right. I've got two ganaches to make. I've got a strawberry and cream

ganache to go with my champagne sponge. And I've got a cherry ganache to go with

my dark chocolate sponge.

Oh, it's going to be so good.

Brandon's champagne sponge with strawberry ganache will create his top

and bottom tier with a dark chocolate sponge and cherry ganache in the middle.

All three tiers will then be surrounded by a tempered dark chocolate triangular

design. Well, you're using flavours which I think are delicious together.

It's just key making sure we can taste them and they don't get lost.

Yeah. Well, look, every bake, you put your whole heart into it. So it's that

energy. I just hope you channel it into the finale.

Hey mate, so good to see you beaming today.

I bet you were rubbing your hands when you saw tessellate cakes.

It's right up your alley, all of that precision.

Absolutely. Thank you. Thank you.

This is my mango and lime curd.

How you doing, Matt? Good, so good to see you.

You have people visiting you today? I do. I've got my husband and my two kids.

What is more pressure, working in a hospital or baking in a finale?

Gosh, I mean, working in a hospital is life or death.

This is curd we're talking about, Tom. And that has to sit. I have it all on

the go here. This is my compote. I have my buttercream going and then I'm going

to be making 240 bonbons to cover my entire cake.

Pamela's pistachio cake filled with rhubarb and bitter orange compote will

rest on a hazelnut cake with hazelnut praline and dark chocolate ganache.

Decorating it all will be 240 handmade chocolate bonbons.

240 bonbons, Pamela. I know. You could open a chocolate shop. It's the finale

of the bake-out, right? So I'm pushing myself today. That sounds stunning.

It's just a dream come true. This moment is the moment that I wanted, and I'm so,

so, so thrilled and proud of myself.

Sorry, how many bonbons did you say?

241. One will be for you. Okay. Just checking.

See you.

Good luck. Good luck, Pamela. Bye. Thanks very much.

Yes.

These cakes, they're well-baked.

They have that golden colour. I just need to get them in the fridge nice and

quickly.

You reckon that's enough chocolate?

All my cakes are out of the oven. Hooray, I've got my curd done. I've just

about got my ganaches done.

I almost dropped my cake.

Talk about a heart-stopping moment there.

Like, I caught it with my hips.

Ooh, that was close.

Bakers, your tessellated cake recipe has two and a half hours left to fit

together perfectly.

We're halfway. I've got so much to do. Just got to keep pushing.

Push, push, push, push, push.

This will be the moulds that I'll be using to make my 240 chocolate bonbons.

I'm being ambitious today, very ambitious.

This is my white chocolate ganache. Each colour will be coated on each tier,

starting from pink down to the dark purple.

All right, let's go.

Gone from 12 bakers all crammed in this shed to...

Final three.

Oh, look at that moisture.

And everyone is just laser focused.

There's ice not happening. And I'm actually really enjoying the quiet.

No quiet.

Well, it's about to get noisier still, as it wouldn't be a finale without a

party.

And every party needs guests.

so nice to be back good to catch up with everyone again oh my gosh i wonder how

they're getting on my heart is so hot as well oh there's people here okay now it

feels very real brandon i'm so glad you guys are here

looking smooth mate

Sausage cake, yeah.

You've got this, Pam. You've got this. Mash it. Are you feeling good?

Very good. Yes.

Oh, look.

There's like a garden party.

That's so cute.

Hey, guys.

Hello.

It's so great to see you.

Okay, off I go to make more chocolate.

Natalie, we need to do a time call.

Oh, you've got to go do some work.

Bakers, you have an hour and a half left.

Bloody hell.

Matt. Hey, how are you doing? Great.

Congratulations on stacking four cakes on top of one another.

So this is my rhubarb and orange compote.

This is when the bake starts to take shape.

This is my dark chocolate sponge with cherry ganache and morelo cherries

dotted throughout.

I really want to get these stacked as quick as I can.

All right. Operation get cold.

I see family.

I see family, I see families.

Ready,

here we go.

Big step, big step.

Mummy.

Go.

My kiddo.

I love you.

I love you. Pamela's been a mum for the past eight years. She's a very good

baker. So we're really excited that she's here, but we're equally as excited

that she's going to be coming home really soon.

how's the cake going oh it's in the freezer over there everyone have a look

you don't cook it in the freezer yeah the fact that my dad is in the grand

final It's unbelievable, you know. We're very proud of you.

Congratulations for making the final. See you. I can't believe it. We miss him

so much. Our family is nearly pulled apart without him.

What? What am I?

See you. Bye.

All right. We've got a lot of takeaways since he's been gone.

Oh, my God.

It's been so long.

I'm honestly so proud of him. He's come so far and he's showing his passion, his

skill in his baking.

And so I, yeah, he's just got a heart of gold and yeah, I just love him.

I'm so glad you guys are here.

Love you guys.

Good luck.

Thank you.

Thanks guys.

Thanks for coming.

Bakers, you have the amount of time left that it takes me to spell tessellate

correctly. That's right. You have one hour.

I think I'm tracking pretty good for time at the moment.

The stacking is definitely the moment of truth.

Perfect. I think I've actually got a cake that's assembled.

So whatever time is left, I need to decorate it. I want to get some fish on

that cake.

And so it begins.

Look at this. I don't even have to bang it.

Oh, my God.

She's making 241 of these.

What? Yeah.

Have you ever made 241 of something before?

You moved them, Pam? I'm sorry, I'm sorry. Start again.

No, I think you were on 12.

I don't know what's after 12.

Oh, my God, I'm feeling the pressure.

My tempered chocolate design, I need to cut them to the millimetre, otherwise

they won't fit onto the cake.

I've got cake, I've got Tesla.

How many have I done? I should count.

I have to concentrate to make sure that I keep track and they all make sense in

the pattern that I'm creating.

Oh, wow.

Thank you so much.

Cheers to dad. Cheers to dad. Cheers.

Cheers. I'm really proud of her that she's self-taught. All right, watch out,

kiddos. All right.

Oh, beautiful.

Bakers, you have 30 minutes left.

Orange, gold, red.

No, wait.

I'm losing it now. Go Pam!

Top tier done.

Now onto my bottom tier.

So I'm just cutting out some wafer paper that I'm going to be making a pattern

with. But maths wasn't my favourite subject.

All right, here we go.

Come on, baby.

If you believe I can do it, then I can do it. You can!

What are you talking about?

I am going blind now. Do this for the girls.

And the boys.

And Glenn.

Bakers, you have 10 minutes left.

I've got sand to decorate and my ice and malt top up.

What else can I throw at this cake?

For the middle layer, I'm going with some gold leaf as I don't have time to

cover in chocolate.

Final touches, I'm adding an extra layer of chocolate.

10, 9, 8, 7, 6, 5, 4,

3, 2...

Bakers, congratulations on finishing your final showstopper in the shed.

Pamela, please bring us your tessellate cake.

Wow, Pamela, that is absolutely stunning.

The impact of all those chocolate bonbons is really impressive. That gold

touch really lifts it. A stunning showstopper. Thank you. OK, I'm dying to

see what this looks like inside.

This is your pistachio cake with orange liqueur and rhubarb.

Pamela. Beautiful flavour in your pistachio cake. It's super light and

lots of that rhubarb compote in the middle. I can taste as well that bitter

orange liqueur.

Absolutely amazing.

Pamela, such a wonderful combination of flavours. I think you really have nailed

that. Thank you.

So the second tier is hazelnut and... Dark chocolate and hazelnut praline.

That hazelnut praline. I thought you were going to chop it up.

but you've got some real whole hazelnuts in there and I just love the fact that

you've got so much texture and I've got this awesome crunch in my mouth combined

with that chocolate. Just a masterclass in symmetry and precision.

Thanks. There's a level of sophistication in your cake. Your layers

have been well balanced in proportion to your filling and the flavours are just

delicious.

Sorry, edges.

Just a few snacks while you're enjoying the show, Nat.

Ashley, what do you think about this showstopper?

Well, it was really good.

Thank you so much. Well done.

I

love

the way you've created this dynamic movement with the isomalt on the top.

and the sand and the little chocolate seashells is a really beautiful touch.

Matt, it looks so striking.

It's very coastal and I can't wait to see what's inside.

This is your mango and lime cake.

Matt, I feel like I'm on holiday, mate. So tropical.

That curd is just absolutely sensational.

I would have liked a little bit more of that only because you've used quite a

dense cake. But I'm just being greedy, really, because this is just absolutely

fantastic. Well done.

The bottom tier is a coconut cake with a milk chocolate and coconut cream

ganache.

Wow, you definitely packed that coconut into this cake. You can taste it on

every level.

I love your ganache. It's not overly sweet, but because there's so much cake,

the layers and the filling could have been better proportioned. I think you

need another layer in there, something creamy or something light and bright.

However, it's absolutely delicious.

Well done, mate.

Brandon, incredible attention to detail and, of course, your trademark

precision.

I think this is your most striking creation yet.

I love the way you've added the black versus the lilac and pink.

Such precise work here.

This is your champagne sponge with strawberry ganache.

I love the subtlety of the champagne. I think you could have had more of it.

because the strawberry is really delicious.

The four layers of sponge, they're very well made, but they're a little bit on

the denser side. So I was hoping for a little bit more ganache. Having said

that, champagne and strawberry works an absolute treat. And the fresh strawberry

inside really does set off that cake.

This is your dark chocolate sponge with cherry ganache.

Brandon, that's absolutely sensational.

You've got dark, intense chocolate and you've got the burst of flavour from

those cherries. That's an absolute knockout, mate. That's probably the best

cake you've made in the shed.

Your first cake was lovely, but now you're talking business here.

Those layers, that chocolate, the cherries in there, it's just amazing.

Blowing my taste buds away.

Well done. Thank you.

Well done, mate.

Awesome. Here we go.

You happy with how it came out? So happy. Oh my gosh. What a day.

Who would like some cherry cake? Yes.

I'm proud of myself. You should be more than proud of yourself.

Cheers. Cheers.

Cheers.

What a finale. In fact, what a ten weeks it's been. They've done so well. From

the first day to the finale, what a change we've seen in... all three bakers

they have blossomed into confident bakers with so many new technical skills

agree those bakers left nothing in the shed they really did go above and beyond

not only the presentation but the workload that they put in all of those

little touches on the tesla cakes were outstanding it's been so nice to watch

the bakers grow with each other and as they push themselves they also cheer

each other on. Yeah, it's been great to see them bond over a shared life of

baking and also a shared fear of the judges.

And I'm really glad that we don't have to make the tough decisions because if

it was me we'd been leaving with three winners.

Yeah, Matt's mango and lime curd, that was so delicious, so full of sunshine, I

loved it.

You definitely got that tropical holiday vibe.

And then his patisserie taco with the lemon meringue. It was so delicious. He

really gets those bright, zesty flavours.

Pamela's showstopper, the sophistication in flavours. I absolutely love that

rhubarb. It paired so well with the pistachio and that bitter orange

liqueur. And she came first in technical. She really nailed that Mont

Bleu. Let's not forget Brandon. His champagne strawberry showstopper. Quite

subtle flavours, but I did get where he was going.

But he really went bold with the other cake. The chocolate with the morello

cherries was divine.

Yeah, it was like day and night. It really was an absolute cracker of a

cake. And what a beautiful patisserie taco he made.

Yeah, Brandon had some real sophistication with his flavours and the

presentation. I think it's going to be nearly impossible to pick someone

tonight. I mean, each baker, they bring their own experience, their own

storytelling, their personality to every bake. And that's what I've loved.

Yeah, I mean, there's hardly anything between them. They've all got great

talent, great technique, great skill and great passion for baking.

Well, here is to an incredible 10 weeks and a decision that Tom and I are glad

we don't have to make.

Cheers. Cheers. Cheers.

Congratulations on a magnificent finale week.

Each of you are fantastic bakers and wonderful people.

It's been such a pleasure to watch your skills grow over the past 10 weeks.

We are so proud of you. Your creativity, your ability and your ambition has been

present in every single bake.

I am delighted to announce that the winner of the Great Australian Bake Off

2026 is...

Pamela.

Today was such a special day.

Being in the shed has helped me grow as a person, as a baker. I've made friends

that are going to be friends for life.

And it has just pushed me upwards.

I can't wait to get home and just start baking for my family again.

Thank you.

Congratulations!

Pamela has been such a delight. She has really excelled and brought joy to every

bake. Well done!

Amazing.

What a brilliant season.

Those bakers have absolutely knocked my socks off. And right at the end, it was

so close. But ultimately, Pamela came out on top. Such a worthy winner. She's

been brilliant throughout the whole thing.

Pamela is such a deserving winner. She's an incredible person. And honestly, it's

been such an honour being in the finale with those two.

I'm just so thankful I've been chosen to be here and I've taken away so many

great things and that's everything to me. I had the time of my life. Thank

you, everybody.

I'm still bursting. I can't believe it. Yay!