The fourth series of The Great British Bake Off began airing on 20 August 2013. Mel Giedroyc and Sue Perkins again presented the show and Mary Berry and Paul Hollywood returned as judges. As with series three, the competition was held at Harptree Court in East Harptree, Somerset.

13,000 amateur bakers applied to appear on the programme, and 100 were selected for screen test, with the best 60 advancing to a three-day audition. From these, 13 contestants were chosen this year so the judges could eliminate two people whenever they wanted.

The winner of the Great British Bake Off 2013 was Frances Quinn.

The fourth series was broadcast as the second season on PBS in the United States.

Bakers

BakerAgeOccupationHometownLinks Ali Imdad 25 Charity worker Saltley, Birmingham Beca Lyne-Pirkis 31 Military Wives' Choir Singer Aldershot, Hampshire Christine Wallace 66 Director of an engraving company Didcot, Oxfordshire Deborah Manger 51 Dentist Peterborough Frances Quinn 31 Children's Clothes Designer Market Harborough, Leicestershire Glenn Cosby 37 English Teacher Teignmouth, Devon Howard Middleton 51 Council Worker Sheffield Kimberley Wilson 30 Psychologist London Lucy Bellamy 38 Horticulturist Grimsby, Lincolnshire Mark Onley 37 Carpenter and Kitchen Fitter Milton Keynes Robert Smart 54 Space Satellite Designer Melbourn, Cambridgeshire Ruby Tandoh 20 History of Art and Philosophy Student Southend, Essex Toby Waterworth 30 Web Programmer Reading, Berkshire

Results summary

+Elimination chartBaker12345678910Frances SAFE SAFE SAFE SB LOW WINNERKimberley SAFE SAFE SB LOW SAFE SAFE SB Ruby LOW SB LOW SB SAFE SB LOW Beca SAFE LOW SAFE SAFE SAFE SAFE LOW OUT Christine SAFE SAFE SB SAFE SB SAFE LOW OUT Glenn SAFE SAFE SAFE LOW LOW OUT Howard SAFE LOW SAFE SAFE OUT RobertSB LOW SAFE LOW OUT Ali LOW SAFE SAFE OUT Deborah SAFE SAFE OUT Mark SAFE LOW OUT Lucy SAFE OUT TobyOUT

Colour key:

Episodes Colour key:

Episode 1: Cakes The bakers were given 2 hours to make a sandwich cake with filling of their choice for the signature challenge. For their first technical challenge, the bakers were required to bake an angel food cake using Mary Berry's recipe in hours. For the showstopper, the challenge was to make a chocolate cake using at least two types of chocolate to decorate the cake. They were given 4 hours for this bake.

BakerSignature(Sandwich Cake)Technical(Angel Food Cake)Showstopper(Chocolate Cake)Result Ali Rose and Pistachio Cake 11th Chocolate, Raspberry and Passion Fruit Engagement Cake Beca Grapefruit Sandwich Cake 8thChocolate Cherry Indulgence Christine Strawberry, Vanilla and Rosewater Summer Basket 3rd Chocolate and Orange 'Fripperous' Hat Cake Deborah Pineapple Cake 9th 'Coffee Time' Frances Giant Jam Sandwich 7th Secret Squirrel Cake Glenn Strawberries and Cream Cake 4th Almond and Espresso Chocolate Cake Howard Passion Fruit and Coconut Cake 6th Black Forest Revisited Kimberley Blood Orange Cake 10th Chocolate, Raspberry & Basil Layer Cake Lucy Timperley Early Cake 2ndThyme 'Wildwood' Cake Mark Lemon and Poppy Seed Cake 5thChocolate Monster Robert Pecan and Apple Cake 1st Raspberry Chocolate Cake Ruby Rhubarb and Custard Sandwich Cake 12th Chocolate and Ginger Night Sky Cake Toby Spiced and Iced Carrot Cake 13th Two Tiered Chocolate Cake

Episode 2: Bread The bakers were asked to make, in 2 hours, 36 breadsticks, all made using yeast, of at least in length, and the breadsticks should be crisp and produce a good snap. For the technical challenge, the bakers have to make 8 English muffins using Paul's recipe in hours. For the final bake, an elaborately decorated loaf was set as the showstopper challenge to be completed in 4 hours.

BakerSignature(36 Bread Sticks)Technical(8 English Muffins)Showstopper(Decorative Loaf)Result Ali Italian Grissini 9th Sweet and Savoury Yin Yang Bread Beca Fennel and Chilli Breadsticks 11th Five Strand Christmas Wreath Christine Mediterranean Breadsticks with Oregano 4th Double Plaited Loaf Deborah Fennel and Chili Breadsticks 8th Walnut Fleur Loaf Frances Giant Matchsticks 2nd Sailor's Knot Glenn Rosemary and Parmesan Grissini 7th Harvest Crown Howard Moroccan Breadsticks 10th Picasso Sun Bread Kimberley Nigella Seed and Parmesan Breadsticks 1st Peace Bread Lucy Grissini with Salt 12th Roasted Tomato Bread Mark Rosemary & Raisin Breadsticks 6th Sage & Garlic Plait Robert Twisty Rye Bread Sticks 5th Tribute Loaf Ruby Mexican Breadsticks 3rd White Chocolate and Orange Peacock Bread

Episode 3: Desserts For their signature challenge, the bakers were asked to make a trifle of their own choice, using ladyfingers, sponge or biscuit for the base and either jam or custard for the middle layer, to be done in 3 hours. For their technical challenge, the bakers were required to prepare, in hours, 6 floating islands using Mary Berry's recipe. For the show-stopper, the bakers were set the task of making 24 petit fours, 12 biscuit based, and 12 sponge based, to be finished in 3 hours.

BakerSignature(Trifle)Technical(6 Floating Islands)Showstopper(24 Petit Fours: 12 Biscuit-based, 12 Sponge-based)Result Ali Coconut, Raspberry and Lemon Meringue Trifle 5th Vanilla Latte Mini CakesLime & Mint Shortbread Pops Beca Orange and Ginger Trifle 10th Limoncello and Blueberry BurstsMillionaire Shortbread Christine Caribbean Pina Colada Trifle 4th Ninety NinersSachertorte Parcels Deborah Tropical Trifle 9th Canelé Cherry and Chocolate CakesRose Cookies Frances Apple and Blackberry Crumble Trifle 8th 'Ballet Bites' Ginger NutcrackersSugar Plum Fairy Cakes Glenn Raspberry and Almond Trifle 1st Billionaire BouchéesOrange Financiers Howard Caramel and Apple Trifle 7th Black Coffee and Cardamom CakesWhite Stilton and Pear Biscuits Kimberley Peach, Almond and Ginger Trifle 6th Chocolate Pistachio FinanciersLemon Bergamot Biscuits Mark Ginger, Mango and Passion Fruit Trifle 11th Rose and Pistachio MacaronsChocolate and Raspberry Bites Robert Rhubarb and Orange Trifle 2nd Almond FriandsTurón Macarons Ruby Desert Island Trifle 3rd Lemon Shortbread and White Chocolate SeashellsBlackberry and Chocolate Layer Cakes In this challenge, Deborah accidentally used Howard's custard. As a result, Howard used Deborah's custard in his trifle. This switch was revealed to Paul and Mary, who appropriately judged their custards separately in their respective trifles. The incident was dubbed Custardgate by the press.

Episode 4: Pies and Tarts For the signature challenge the bakers are asked to bake a double-crusted fruit pie with a filling of their choice to be done in 2 hours. For their technical challenge, the bakers were required to bake a tart that has almost a 700-year history; the egg custard tart, that needs to be done in 2 hours. For the showstopper, the challenge was to make a filo pie centerpiece using the filo pastry that they had made from scratch to be done in 4 hours. BakerSignature(Double-Crusted Fruit Pie)Technical(12 Egg Custard Tarts)Showstopper(Filo Pie)Result Ali Apple and Ginger Pie with a Pecan and Walnut Shortcrust Pastry 8th Orange, Cardamom and Date M'Hanncha Beca Mamgu's Cherry-Apple Tart 2nd Moroccan Vegetable Filo Feast Christine Granny Rogers' Apple, Plum & Cinnamon Country Pie 7th Roasted Vegetable Filo Pie with Feta Cheese Frances Peach Pie In the Sky 1st Cherry Tree Baklava Filo Pie Glenn Apple & Maple Syrup Pie 9th Spanakopita Howard Apple Pie with Sage Pastry 5th Fresh Fig and Feta Filo Flan Kimberley Pecan and Rosemary Caramel Apple Pie 4th Chicken, Bacon and Butternut Squash Pie Robert Apple and Pear Pie with Thyme 3rd Spanakopita with St George's Mushrooms Ruby Apple and Marzipan Pie 6th Rose, Almond and Raspberry Filo Pie

Episode 5: Biscuits and Traybakes For the signature challenge, the bakers were asked to make their favourite traybake in 2 hours and cut into identical pieces. Everything made as part of the traybake, however, needed to be made from scratch. In the technical challenge, the bakers needed to make 18 tuiles using Mary Berry's recipe in hours. Half of the tuiles needed to be shaped in the traditional manner and piped in a concentric circle, and the other half rolled up and dipped in chocolate. In the last challenge, the baker had to make a biscuit tower at least high, to be finished in 4 hours. BakerSignature(Traybake)Technical(18 Tuiles: 9 Original, 9 Dipped in Chocolate)Showstopper(Biscuit Tower)Result Beca Chocolate, Cherry and Hazelnut Brownies 5th Tiered Macaron and Sugar Dough Biscuit Centrepiece Christine Mixed Berry and Almond Crumble Traybake 1st Shortbread Bavarian Clock Tower Frances Millionaire Banoffee Bonus 3rd Biscuit Buttons and Beads Glenn Apricot and Pistachio Tiffin 2nd Shortbread and Macaron Helter-Skelter Howard Breakfast Traybake 8th Japanese Pagoda Tea Tower Kimberley Cherry and Almond Bakewell Florentine Slice 7th Black and White Viennese Biscuit Stack Robert Blueberry & Orange Traybake 4th Orange and Lemon Biscuit Dalek Ruby Blackberry and Lemon Bakewell Slice 6th 'Dropped Ice Cream' Biscuit Centrepiece

Episode 6: Sweet Dough In the first challenge, the bakers were required to make a sweet tea loaf using yeast, either in a tin or free form. They were given 3 hours for the task. For the technical challenge, the bakers baked an apricot couronne using Paul Hollywood's recipe in hours. For the showstopper, the bakers needed to make 2 different varieties of European sweet buns, 12 of each. The bakers were given 30 minutes to start in the first day, so a dough may be proofed overnight to be finished the following day in 4 hours.

BakerSignature(Tea Loaf)Technical(Apricot Couronne)Showstopper(24 Sweet European Buns)Result Beca Bara Brith 6th Chocolate and Rum-Soaked Prune BriochesCardamom Spiced Lemon Iced Buns Christine Oxford Nutty Fruit Loaf 4th Schnecken BunsVanilla Custard Skolebrød Frances Chai Tea Loaf 2nd Hot Cross BriochesRhubarb and Custard Kolaches Glenn Devonshire Panettone 5th Almond and Apricot BriochesSticky Caramel Kanelbullen Howard Date & Hemp Yorkshire Loaf 7th Peachy BunsGerman Baumschnecken Kimberley Chai Spiced Ginger and Date Tea Loaf 3rd Double Chocolate and Hazelnut BriochesDanish Kanelsnurrer Ruby Citrus Tea Loaf 1st Twisted Swedish KanelbullarSaffron St. Lucia Buns

Episode 7: Pastry The bakers are challenged to bring the old fashioned suet pudding back up to date in 3 hours for the signature challenge. In the technical bake, the bakers are challenged to create 8 perfect religieuse: choux buns topped with ganache and filled with crème patissiere then carefully balanced one on top of the other to be done in 2 hours. In the showstopper challenge, the bakers have 4 hours to make 3 different types of puff pastries: one filled, one iced and one of their choice. BakerSignature(Suet Pudding)Technical(8 Religieuses)Showstopper(36 sweet puff pastries: 12 Filled, 12 Iced, 12 of Their Own Choice)Result Beca Spring Lamb and Vegetable Suet Pudding with Redcurrant Gravy 1st Nectarine and Frangipane SquaresChocolate and Hazelnut Vol-au-ventsStrawberries and Cream Mille-feuille Christine Spotted Dick 'With a Kick' and Vanilla Custard Ice Cream 6th Eccles CakesFresh Fruit BasketsLemon Cream Eton Mess Mille-feuille Frances Figgy Roll-y Poly Pudding with Caramelised Walnut and Honey Ice-Cream 5th French Framboise Cream HornsSheet Music Mille-feuilleBass Clef Palmiers Glenn Prune and Armagnac Pudding with Boozy Butterscotch Sauce 3rd Caramelised Apple and Marzipan TartletsChocolate Elephant EarsPassion Fruit Mille-feuille Kimberley Barberry and Apple Spotted Dick with Maple Syrup and White Chocolate Custard 4th Pear, Malt and Butterscotch Mille-feuilleBlackberry and Lemon Verbena Crème Brûlee Custard TartsFig, Orange and Thyme Galette Ruby Plum Jam Roly Poly with Ginger Ice Cream 2nd Raspberry and Passion Fruit Mille-feuilleCaramelised Apple LatticePortuguese Custard Tarts

Episode 8: Alternative Ingredients (Quarterfinals)