Alison Hammond: "For your technical challenge the judges would love you to make nine elegant fondant fancies."

Noel Fielding: "Your fondant fancies should consist of a lemon and almond sponge topped with piped buttercream and coated in a smooth lemon fondant."

(Behind the scenes)

Paul Hollywood: "Lemon fondant fancies, Prue. That's a great challenge. It's called the fondant fancy because it's got the fondant icing on the outside, which is what it's all about. That's the key element for me, making it look like this."

Prue Leith: "What they've got to do is to balance their cake on a fork, scoop the icing up with a spoon, and cover it all over. And if the icing is too thin, it'll just run straight off. If it's too thick, it won't run at all. So getting the sides done is really difficult."

Paul Hollywood: "Such a great recipe. It's the lemon. It takes me back to when I was a kid, and it goes so well with a cup of tea. I'm not sure you know how many bakers are going to be able to create something as perfect as this, but I think they'll have a good go."