must be uniform in appearance, finished to the very highest professional standards and will only have three hours to make all 108 pastries. Each miniature is marked out of 30 with a total of 90 points available.:Other challenges may replace the miniature challenge. For example, there may be a secret recipe challenge for one of the heat rounds where the contestants are not given information beforehand on the bakes they have to do, and only given a recipe on the day before they start baking. Showpiece Challenge In this challenge each team are asked to reinvent a popular British dessert and present it as a fine-dining showpiece display. Each judge has 50 points they can award with a total of 150 points available. The format changed from the first series to the third. The first series started with 15 teams, three teams in each of the five heats, with the winning team each episode guaranteed a place in the semifinals, with one additional wild card from the heats. Three teams were selected from the two semifinals to compete in the final. The second series started with ten teams separated into two groups of five, with one team eliminated each episode over two sets of three heats before the semifinal. The two winners from the two semifinal then compete in the final. From the third series onward, the competition started with twelve teams, in two groups of six, again with one team eliminated in three sets of heats. The remaining six teams, three from each group, then competed for a place in the quarterfinal, followed by the semifinal, leaving three teams in the final. Series overview Series 1 The first series of the competition was filmed at Welbeck Abbey in Nottinghamshire, It was presented by Tom Kerridge, and the competition was judged by Benoit Blin, Cherish Finden and Claire Clark. There were fifteen teams of pastry chefs in the first round. The team from Marks & Spencer, British Armed Forces, London's Boulangerie Jade, London Hilton on Park Lane, and Leed's Lauden Chocolate winning their respective heats to reach the semifinal, while Squires Kitchen Cookery School from Surrey also went through as the best scoring runners-up. The Squires Kitchen and Hilton teams won their semifinals, with Boulangerie Jade chosen for the third spot in the final. The competition was won by the team from Squires Kitchen led by Mark Tilling with his