The Great British Bake Off (series 3)
The third series of The Great British Bake Off began airing on Tuesday 14 August 2012. The series was filmed at Harptree Court in East Harptree, Somerset.
Seven thousand applied for the competition and twelve contestants were chosen. The competition was won by John Whaite.
Bakers
| Baker | Age | Occupation | Hometown | Links |
| Brendan Lynch | 63 | Recruitment consultant | Sutton Coldfield | |
| Cathryn Dresser | 27 | Shop assistant | Pease Pottage, West Sussex | |
| Danny Bryden | 45 | Intensive care consultant | Sheffield | |
| James Morton | 21 | Medical student | Hillswick, Shetland Islands | |
| John Whaite | 22 | Law student | Wigan | |
| Manisha Parmar | 27 | Nursery nurse | Leicester | |
| Natasha Stringer | 36 | Midwife | Tamworth, Staffordshire | |
| Peter Maloney | 43 | Sales manager | Windsor, Berkshire | |
| Ryan Chong | 38 | Photographer | Bristol | |
| Sarah-Jane Willis | 28 | Vicar's wife | Bewbush, West Sussex | |
| Stuart Marston-Smith | 26 | PE teacher | Lichfield, Staffordshire | |
| Victoria Chester | 50 | CEO of the charity Plantlife | Somerset |
Results summary
There was no elimination the sixth week after John sustained a major injury to his finger and could not complete the last bake. The judges determined it would be unfair to eliminate anyone and instead, two bakers were eliminated the next week.Colour key:
Episodes
Episode 1: Cakes
The contestants were required to make an Upside Down Cake for their signature bake. The bakers were given two hours to make a sponge topped with fruits of their choice. For the technical bake, Paul set the bakers the challenge of making four Rum Babas with cream in the middle and sliced fruits on top, to be completed in three hours. For the showstopper, the bakers were given the task of making a cake in five hours, and the cake baked should reveal a hidden design when cut.| Baker | Signature | Technical | Showstopper |
| Brendan | Plum, Sour Cherry & Walnut Upside Down Cake | 10th | St. Patrick's Day Cake with Hidden Irish Flag |
| Cathryn | Apple, Hazelnut and Calvados Upside Down Cake | 5th | Hidden Cupcake Cake |
| Danny | Plum, Ginger & Orange Upside Down Cake | 7th | Nectar Cake with Hidden Beehive |
| James | Parsnip, Pear, and Pecan Upside Down Cake | 2nd | "Simmer Dim" Sunset Cake |
| John | Toffee Apple, Orange & Cranberry Upside Down Cake | 11th | Hidden Pink Hearts Cake |
| Manisha | Vanilla, Peach and Raspberry Upside Down Cake | 6th | White Chocolate Cake with a Red Velvet and White Chocolate Mousse Heart |
| Natasha | Pineapple & Passion Fruit Upside Down Cake | 12th | Mother's Day Layered Rose Cake |
| Peter | Pear, Muscat & Chocolate Upside Down Cake | 3rd | Jubilee Cake |
| Ryan | Kumquat and Orange Polenta Upside Down Cake | 8th | Hidden Flowerbed Mousse Cake |
| Sarah-Jane | Pear, Chocolate and Hazelnut Upside Down Cake | 1st | Hidden Crown Cake |
| Stuart | Tomato and Ginger Upside Down Cake | 9th | Lemon and Pistachio Union Flag Cake |
| Victoria | Pear and Pecan Upside Down Cake | 4th | Blackbird Pie Cake |
Episode 2: Bread
For the signature bake, the bakers were required to make twelve Flatbreads; six with yeast, six without. They were given two and a half hours to complete the task. For the technical challenge, they had to make an eight-strand plaited loaf in two hours using a recipe from Paul. For the showstopper bake, the bakers were given four hours to make 24 bagels: 12 sweet, and 12 savoury.| Baker | Signature 12 Flatbreads | Technical | Showstopper 24 Bagels |
| Brendan | Middle Eastern Taboon Bread Indian Roti | 4th | Chocolate and Vanilla Bagels; Cumin and Gruyere Bagels |
| Cathryn | Spiced Mango Naan Lime, Coriander and Chilli Tortillas | 8th | Cranberry and Orange Bagels; Chipotle, Chilli, and Smoked Cheddar Bagels |
| Danny | Lime Coriander and Coconut Tortillas Zaatar Naan with Dukkah | 3rd | |
| James | Tomato, Garlic, and Parmesan Flatbreads Tattie Scones | 2nd | Orange, Mint and Chocolate Bagels; 'Millers' Sourdough Bagels |
| John | Coriander and Chilli Rotis Garlic, Pomegranate and Potato Pitas | 1st | Fig, Walnut and Gruyere Bagels; Blueberry and White Chocolate Bagels |
| Manisha | Indian Flatbreads Italian Flatbreads | 6th | |
| Peter | Fennel and Nigella Seed Naan Bannock Bread | 11th | Rosemary and Sea Salt Bagels; Apple and Cinnamon Bagels |
| Ryan | Shanghai Spring Onion Flatbreads Garlic and Coriander Naan | 5th | Cinnamon and Date Bagels; Tarragon and Rosemary Bagels |
| Sarah-Jane | Coconut Roti Oatcakes | 10th | |
| Stuart | Bombay Bread Chorizo and Spring Onion Naan | 9th | Cinnamon and Cranberry Bagels; Tomato and Thyme Bagels |
| Victoria | Coriander and Lemon Naan Garlic and Parsnip Chapatis | 7th | Saffron and Golden Raisin Bagels; Porcini Bagels |
Episode 3: Tarts
The classic Tarte Tatin was set as the signature challenge. The Tarte Tatin could be sweet or savoury, and had to be finished in two and half hours. Baking a Treacle Tart was set as the technical challenge by Mary, with the requirement that the pastry lattice on top be woven. The bakers were given two hours for the challenge. For the showstopper, the bakers were required to make a large designer Fruit Tart, fit for a window display, in less than three hours.| Baker | Signature | Technical | Showstopper |
| Brendan | Apple and Ginger Tarte Tatin | 9th | Blackberry, Nectarine and Dragon Fruit Tart |
| Cathryn | Plum, Cherry and Five Spice Tarte Tatin | 3rd | Raspberry, Pistachio and Lemon Tart |
| Danny | Savoury Pear and Roquefort Tarte Tatin | 2nd | Pineapple, Coconut and Frangipane Tart |
| James | Apple and Lavender Tarte Tatin | 1st | Rose, Lychee and Raspberry Fruit Tart |
| John | Apple and Vanilla Tarte Tatin with Walnut Praline | 6th | Berries, Grapes, Pomegranate, and Dragon Fruit Tart |
| Manisha | Cinnamon, Apple and Pear Tarte Tatin | 10th | Rum and Tropical Fruit Tart |
| Ryan | Spiced Pear Tarte Tatin | 5th | UNKNOWN |
| Sarah-Jane | Caramelised Banana Tarte Tatin | 8th | French Apple Tart with Blackberry and Cassis Jam |
| Stuart | Pear and Almond Tarte Tatin | 7th | Raspberry Triple Chocolate Layered Tart |
| Victoria | Fig, Walnut and Pink Peppercorn Tarte Tatin | 4th | Tropical Fruit Tart with Black Pepper Crust |
Episode 4: Desserts
The bakers were given three hours to make a Torte Cake as the signature bake. The torte should be more than 20 cm in diameter. Mary set Crème Caramel as the technical challenge, to be finished in two and three-quarter hours. A four-layered meringue dessert was the showstopper challenge.| Baker | Signature | Technical | Showstopper |
| Brendan | Clementine and Chestnut Torte | 1st | Pear, Chocolate and Hazelnut Dacquoise |
| Cathryn | White Chocolate, Macadamia and Coffee Torte | 3rd | Gooseberry, Almond and Honey Meringue |
| Danny | Blackberry, White Chocolate, Lemon and Elderflower Torte | 2nd | 'Monte Bianco' Chestnut, Chocolate and Coffee Dacquoise |
| James | Hazelnut, Chocolate and Passionfruit Torte | 5th | Fig, Chestnut, Cherry and Chocolate Layered Meringue |
| John | 'Torte Noir' Black Forest Torte with Boozy Cream | 6th | Elderflower and Bramble Berry Pavlova |
| Manisha | Almond, Chocolate and Cherry Torte | 9th | Tiramisu Layered Meringue Dessert |
| Ryan | Green Tea Opera Torte | 7th | Strawberry, Rose and Pistachio Meringue |
| Sarah-Jane | Chocolate and Almond Truffle Torte | 4th | Hazelnut Tiramisu Layered Meringue |
| Stuart | Black Forest Torte | 8th | Choca Blocka Mocha Meringue |
Episode 5: Pies
The signature bake was Wellington, which Paul specified should be at least 8 inches long and completely covered with pastry. The bakers were given three hours for the challenge. The technical challenge was to make a Hand-Raised Pie in two and a quarter hours. This was to be made with hot water crust and molded using a dolly. The pie was left to set overnight and judged the next day. For the showstopper challenge, the bakers were required to bake a family-sized sweet American-style pie in three and a half hours.| Baker | Signature | Technical | Showstopper |
| Brendan | Salmon Coulibiac in a Scandinavian Pastry | 3rd | All American Chiffon Pie |
| Cathryn | Full English Wellington | 1st | Chocolate and Peanut Butter Pumpkin Pie |
| Danny | Chickpea, Spinach & Mushroom Wellington | 7th | Trick or Treat Pumpkin Pie |
| James | Four Pig Wellington | 6th | Sweet Potato Pie |
| John | Venison and Haggis Wellington | 2nd | Star Spangled Pecan Pie |
| Manisha | Lamb Wellington with Rosemary and Mint | 5th | Banana Scotch Pie |
| Ryan | Curry Spiced Seabass Wellington | 8th | Key Lime Pie |
| Sarah-Jane | Beef Wellington with Parma Ham and Gorgonzola Cheese | 4th | Chocolate and Banana Cream Pie |
Episode 6: Puddings
The bakers were challenged to make, in two hours, two different flavoured sponge puddings with different accompaniments, six of each. Mary set the Queen of Puddings as the technical challenge. For the showstopper, the bakers were required to make in three and a half hours one large strudel, either with sweet or savoury fillings.| Baker | Signature | Technical | Showstopper |
| Brendan | Rhubarb, Strawberry and Ginger Puddings Sticky Toffee Puddings | 1st | Spinach, Cheese and Walnut Strudel |
| Cathryn | Chocolate Walnut Whip Puddings Elderflower Sponges | 3rd | Roasted Vegetable, Couscous and Sheep Cheese Strudel |
| Danny | Banoffee Puddings with Walnut Butterscotch Sauce Jubilee Chocolate Fondants | 2nd | Leek, Potato, Pistachio and Gruyère Strudel |
| James | Banana and Clove Puddings Clootie Dumplings | 7th | Strawberry, Rhubarb and Ginger Strudel |
| John | Spicy Toffee Puddings Raspberry and White Chocolate Puddings | 5th | Did not complete due to injury |
| Ryan | Chocolate Fondants Sticky Ginger and Date Puddings | 6th | Apple, Sour Cherry, Raisin and Mixed Nuts Strudel |
| Sarah-Jane | Sticky Toffee Puddings Granny's Saucy Lemon Puddings | 4th | Sweet Strudel with Sour Cherries |
John sustained a deep wound on his finger on the blade of the food processor and had to leave the tent to receive medical attention. He was unable to complete his Showstopper Challenge. As a result, the judges decided it would be unfair to eliminate a baker this week.
Episode 7: Sweet Dough
For the signature bake, the bakers were set to bake 24 buns made from an enriched dough with yeast in three hours. The buns should be all of the same size and evenly baked. For the technical bake, the bakers were challenged to make ten Jam Doughnuts, using Paul's recipe, in two and a half hours. The jam doughnuts should be consistent in size, shape, jam distribution, and colour. For the showstopper, the bakers each made a Celebratory enriched-dough Loaf. This challenge started straight after the technical bake, so that the dough could be proofed overnight if necessary.| Baker | Signature | Technical | Showstopper |
| Brendan | Chelsea Bunskis | 4th | Black Forest Christmas Stollen |
| Cathryn | Lady Arundel's manchet | 5th | Bonfire Night Tear 'N' Share Brioche |
| Danny | Bakewell Chelsea Buns | 2nd | European Christmas Wreath |
| James | Easter Chelsea Buns | 1st | Whisky Kugelhopf-Brioche Baba |
| John | Cherry and Almond Saffron Buns | 3rd | Marzipan Stollen |
| Ryan | Lardy Cakes | 6th | Char Siu Bao |
| Sarah-Jane | Orange, Nutmeg and Saffron Buns | 7th | Sour Cherry and Dark Chocolate Christmas Plait |
Two bakers were eliminated this week as there was no elimination the previous week following John's injury.
Episode 8: Biscuits
The bakers are given two hours to make 48 crackers or crisp bread for their signature bake. They should be thin, evenly baked and crack when snapped in two. For the technical challenge, the bakers were asked to make six Chocolate Teacakes in two hours using Paul's recipe, a task made more difficult because the high temperature that day would not allow the chocolate to cool. For the showstopper bake, the bakers were challenged to make a Gingerbread structure, which should not be a gingerbread house, in four hours.| Baker | Signature | Technical | Showstopper |
| Brendan | Multi-Seed Savoury Crackers | 2nd | Fantasy Gingerbread Bird House |
| Cathryn | Cheese and Pickle Crackers | 5th | Gingerbread Buckingham Palace |
| Danny | Spiced Almond Drinks Crackers | 4th | Gingerbread Big Ben |
| James | Smoky Cayenne, Cumin and Chilli Crackers | 1st | Gingerbread Barn |
| John | Asian Spice Crackers | 3rd | Gingerbread Roman Coliseum |
Episode 9: Pâtisserie (Semi-final)
For the first pâtisserie test, the bakers were required to make three types of petits fours, twelve of each. These should be small, exquisite and perfect. Mary set the bakers to make a Fraisier cake for the technical challenge. Choux Pastry Gateau was set as the showstopper.| Baker | Signature | Technical | Showstopper |
| Brendan | Coffee Meringue and Hazelnut Creams Apricot and Pistachio Friands Lime Curd Choux Pastry Cygnets | 3rd | Gateau St. Honoré |
| Danny | Blackberry and Peppermint Macarons Miniature Raspberry and Basil Financiers Orange and White Chocolate Langues de Chat | 4th | Rosewater and Lychee St. Honoré |
| James | Lemon and Rhubarb Tartlets Chocolate Indulgence Petits Fours Chilli, Lime and Raspberry Macarons | 1st | Coffee, Caramel and Hazelnut Paris–Brest |
| John | Lemon Madeleines White Chocolate and Raspberry Tartlets Dark Chocolate and Cherry Macarons | 2nd | Gateau St. Honoré a la Passion |
Episode 10: Final
The finalists were set the task of making savoury Pithivier in two and a half hours. Paul and Mary's technical challenge required 25 Fondant Fancies. For the final showstopper, the finalists were required to make in four hours a chiffon cake based on the theme of their personal highlights of 2012. All the bakes were served at a special summer fête held on the ground of Harptree Court.| Baker | Signature | Technical | Showstopper |
| Brendan | Potato and Pepper Pithivier | 2nd | Family Reunion Chiffon Cake |
| James | Spanish Pithivier with Chorizo and Red Pepper | 1st | United Chiffon Cakes |
| John | Italian Sausage and Roasted Vegetable Pithivier | 2nd | Heaven and Hell Chiffon Cake |
Extras and special episodes
Four additional episodes were broadcast after the final. Episode 11 was a masterclass by Paul and Mary where they demonstrated how to make the technical challenges they set - treacle tarts, rum babas, creme caramels, the hand-raised pie, and the eight-strand plaited loaf. Episode 12 revisited the bakers from series 2 to catch up on what these contestants had been doing after the show ended. Another masterclass was shown in episode 13 where Paul and Mary showed how to make queen of puddings, jam doughnuts, tempered chocolate teacakes, fraisier cakes and fondant fancies. In episode 14, Paul and Mary showed which signature bakes they would have chosen if they were in the bakers' shoes. A further episode of Masterclass was shown before Easter.Post-show career
gained a first-class degree from the University of Manchester after sitting his law exams while filming Bake Off, but he rejected a career in law and opted to take classes at Le Cordon Bleu and pursue a career in baking. His book John Whaite Bakes: Recipes for Every Day and Every Mood was published on 25 April 2013. His second book, John Whaite Bakes At Home, was published on 27 March 2014. He first set up a chocolate shop The Hungry Dog Artisan Chocolates, and opened a cookery school on his family's dairy farm in Lancashire. He also appeared as a resident chef on the ITV show Lorraine, and wrote a column on food for The Daily Telegraph. In 2016, Whaite presented with Rosemary Shrager a daytime cookery competitive show Chopping Block on ITV. In 2018, after six years of directing his attention on writing cookbooks, leading baking classes, and making television appearances, Whaite decided to refocus on law.James Morton aimed for a career in medicine but has written a book on bread, titled Brilliant Bread, published on 29 August 2013. He writes a baking column for the Scottish newspaper Sunday Mail. His second book, How Baking Works:...And what to do if it doesn't, was published on 12 March 2015.
Brendan Lynch is teaching cookery classes.
Cathryn Dresser and Sarah-Jane Willis teamed up to open a stall at Horsham Market. Dresser wrote a baking book for children and parents titled Let's Bake, published on 22 May 2014. and ran The Little Handcross Bakery in Handcross, West Sussex between September 2014 and May 2015.
Ratings
The final of this series had a record overnight figure of 6.5 million viewers, beating every other programme in other channels in its time slot.Official episode viewing figures are from BARB.
| Episode no. | Airdate | Viewers | BBC Two weekly ranking |
| 1 | 3.85 | 1 | |
| 2 | 4.60 | 1 | |
| 3 | 4.53 | 1 | |
| 4 | 4.71 | 1 | |
| 5 | 4.61 | 1 | |
| 6 | 4.82 | 1 | |
| 7 | 5.10 | 1 | |
| 8 | 5.35 | 1 | |
| 9 | 5.70 | 1 | |
| 10 | 6.74 | 1 |