The Great British Bake Off series 13

^[a] Abdul and Rebs were ill and unable to compete in episode 3; at the end of the episode, the judges decided it was unfair to eliminate anyone in their absence.

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For the first signature challenge, the bakers were required to bake 12 identical mini sandwich cakes in 2 hours. For the technical challenge, set by Paul, the bakers were tasked with making a six-layered red velvet cake in 2 hours, each layer sandwiched with cream cheese frosting and sprinkled with red crumbs. A 3D cake replica of a home that the bakers once lived in was set as the showstopper; the bakers were given 4 hours, the judges expecting the bake to be full of detail.

The signature bake was 18 Decorative macarons with a twist – they must be made to appear like something else. Two hours was given for the challenge. For the technical challenge, set by Prue, the bakers were given 1 hour and 45 minutes to bake 12 Garibaldi biscuits with feathered chocolate on top. A 3D biscuit mask to be completed in 4 hours was the showstopper challenge.

The bakers were set the task of making two sharing-size pizzas in 2 hours for the signature challenge. The technical challenge, set by Paul, was the baking of 12 pain aux raisins, to be completed in 2 hours and 45 minutes. Finally, for their 4½-hour showstopper, the bakers were asked to create their own interpretation of a Swedish celebration 'cake', the Smörgåstårta, topped with exquisite decorations.

^1 Both Abdul and Rebs did not compete due to falling ill. Consequently, no one was eliminated this week but the following week would be a double elimination.

For their signature challenge, the bakers were asked to make 12 individual Pan dulce ("sweet bread" pastries) in 2¹⁄₂ hours. Paul's technical challenge required them to make 8 Mexican hand-pressed corn tacos and their fillings, in 2 hours. The showstopper gave them 4 hours to make their own four-layer version of a Tres Leches Cake ('three-milk cake' -- a sponge cake soaked in three kinds of milk).

For the signature the bakers had 2 hours to make 8 individual steamed puddings, with an accompaniment of their choice. Prue's technical challenge gave them 2 hours to bake her favorite classic lemon meringue pie. The showstopper challenge required the bakers to produce a three-element mousse-based dessert with a surprise inside, and including three other dessert elements, in 4 hours 30 minutes.

In the program's first-ever Halloween Week, the signature bake was a decorated Apple Cake, to be produced in 2 hours. The technical challenge set by Paul gave them 2 hours to produce 8 toasted marshmallow and chocolate campfire snack S'mores. The 4 hour showstopper challenge asked them to make a Halloween piñata hanging lantern filled with sweet treats.

The signature challenge gave the bakers 90 minutes to produce 8 Floating Islands. Prue set a technical challenge giving 2 hours 45 minutes to make 6 cones filled with pistachio and praline ice cream. The time-sensitive nature of the technical challenge required that the bakers' starting times be staggered (in order - Sandro, Janusz, Syabira, Maxy, Kevin, Abdul) and the judges taste each ice cream cone right after it was completed by the bakers. The showstopper challenge required them to bake a multi-layered gateau featuring a set custard, in 4 hours.

The bakers produced a dozen vol-au-vents with a sweet (not the more common savory) filling in the 2 hour signature challenge, The technical challenge set by Paul required them to make eight crispy deep-fried spring rolls with a dipping sauce, in 1 hour 20 minutes. For the showstopper they were asked to create a spectacular 3D pie scene inspired by favorite childhood story or nursery rhyme, consisteing of at least eight pies, all in 4 hours,

In the Patisserie Week signature challenge, the semi-finalist bakers were asked to make six Mini Charlottes in 2½ hours. Prue's technical challenge required they bake four precisely assembled shortcrust pastry vertical tarts in 2 hours. The showstopper challenge was to make their own version of the Swedish Krokan multi-tiered almond biscuit dough creation in 4 hours.

Viewers were in uproar over Janusz's elimination with TV regulator OFCOM receiving 157 complaints following the airing of the semi-final.^{[citation needed]}

The signature challenge asked the finalists to produce a perfect picnic, using seasonal British ingredients to make six mini-cakes, six individual vegetarian pies, and six finger sandwiches (first making a classic white bread loaf), in 3 hours. Paul set the technical challenge, allowing 2 hours to make a Summer pudding bombe. For the outer shell of their bombe, the bakers were given the unused white bread loaf they baked from their signature challenge. For the 4½ hour showstopper, they needed to make a large edible sculpture on the theme of "Our Beautiful Planet" that consisted of a large cake base and demonstrating three additional baking skills.

Two specials were commissioned for the festive season:

The Great Christmas Bake Off featured Channel 4 legends Miquita Oliver, Terry Christian, Tony Robinson, Gaby Roslin and Claire Sweeney.

The signature challenge was for the bakers to bake 8 individual cakes shaped like baubles, which had to include a filling or an icing, in 2 hours. The technical challenge, set by Paul, asked the bakers to make a tear and share, with Camembert, in the shape of a Christmas tree, with rough-puff pastry, in 1 hour and 45 minutes. The showstopper challenge tasked the bakers to make an edible wreath, made of choux pastry and/or meringue, which had to have a festive filling in 3 hours.

The Great New Year Bake Off featured Antony Amourdoux and Manon Lagrève (Series 9), Lottie Bedlow (Series 11) and Chigs Parmar (Series 12).

The signature challenge tasked the bakers with making a savoury Wellington in 2 and a half hours. The technical challenge, set by Prue, was a vegan Baked Alaska in 2 hours and 45 minutes. The showstopper challenge was for the bakers to make a bûche entremet in 4 hours.

Fans on social media criticised the thirteenth series, including the following aspects of the final week: time limit as too short, tasks as heavily complex within time allowed, bakes as short on quality, and judges' perceived overly negative comments.^[21]

Besides what fans noted, Nicola Austin of Digital Spy further criticised the series's Technical challenges as the production's intentions for amateur bakers "to fail", highlight one-step instruction, "Make a lemon meringue pie", for week five's (Dessert) "Lemon Meringue Pie"; and lack of instructions to properly use vegetarian gelatin for the finale's "Summer Pudding Bombe". Austin further stated, "[M]uch of the judges' precise specifications, timings and presentation requirements now lean more towards professional standards," different from what Bake Off initially intended to be. She further criticised the series's "stereotypical presentation of Mexican culture" in episode five and other "faux pas on display", like Halloween-themed bakes in episode six and spring rolls as a Technical challenge.^[22]

In response to the fan backlash, especially toward the Mexican Week, the producers' decision not to produce nationality-themed challenges for the following fourteenth series was made although this was met with further backlash from TV chef Antony Worrall Thompson.^[23]