Mark: "I'm going for dark green marzipan. So I'm doing a turkish bazaar inspired Battenberg. Me and my wife both love Istanbul. It's actually my wedding anniversary today, so I thought it's actually worked out quite a good time to do the battenberg."

Beneath Mark's green marzipan were Turkish flavors of orange, pistachio, cardamom and pomegranate. 

Judging

Prue Leith: "It's a nice, light sponge. I think it's a little thick, but I like marzipan."

Paul Hollywood: "Pomegranates don't do anything, flavour wise. It's pistachio in the green sponge and that brings a lovely texture to it. "

Marc: "I'm doing a sour cherry and chocolate and walnut battenberg. The sour cherries help with colour and give it flavour as well."

Marc's sour cherry, and chocolate and walnut, sponges were wrapped in a highly decorated rosewater marzipan."

Judging

Paul Hollywood: "Good. Strong sour cherry. "

Prue Leith: "Too much rose water."

Dave: "Today, I'm choosing to do espresso Martini."

One of Dave's sponges featured chocolate and coffee liqueur, and the other will be flavoured with vodka. 

Judging

Prue Leith: "Really nice square edges. The coffee overpowers the chocolate. It's delicious, actually."

Paul Hollywood: "You can't really get the booze but it's a beautiful hit of coffee and vanilla Battenberg."

In the marzipan for her chocolate orange Battenberg, orange liqueur wasn't the only surprising ingredient. There was also marmalade in it, in the place of eggs.

Judging 

Prue Leith: "That looks really pretty. 

Paul Hollywood: "I like the decoration. I like the fact that you've glazed it as well, because that, again, sets it off. All the flavors are there."

Prue Leith: "I think the texture is very good. It's very neat. I like the marzipan. Individual elements are good, including the buttercream. I think it's a lovely piece of cake. "

Linda: "My Battenberg is going to be shaped like an ambulance in honor of my cousin."

Judging

Paul Hollywood: "Oh, we have the St. George flag. It's over baked. It's bone dry."

Prue Leith: "I wish we could give you marks for your handsome cousing (to whom this dish was credited) because he's lovely. He's certainly striking."

Rowan: "Well, I'm making my night sky marzipan. My great hero in music, is Mozart and his opera, The Magic Flute. It's all about the forces of darkness and the forces of enlightenment. So the outside of the cake is the night sky, which represents the forces of darkness, and then inside is the temple of enlightenment, created with a lot of complicated cutting." 

Judging

Rowan: "I had to change the design at the very last minute. It's a deconstructed temple."

Paul Hollywood: "I think the night sky looks quite effective."

Prue Leith: "Yes. And actually, it's quite neat."

Paul Hollywood: "I can tell straight away by the way the knife goes through that. That's quite a heavy sponge. "

Prue Leith: "It's a bit hard work for cake."

Paul Hollywood: "It feels like there's moisture in there."

Sura battled with never-before-used baking tin and she had an overflow problem!

She transformed her overflowing sponges into a lemon and orange battenberg, complete with mini marzipan fruits. 

Judging

Judges: "The citrus flavours are lovely. Well balanced."

Peter's gluten free dark chocolate and orange sponges was wrapped in a polka dot marzipan. 

Peter: "John Whaite (winner of series three of The Great British Baking Show ™) said that his mum taught him to "listen" to it. If it's still wet, then it's going to sound like it's boiling away. But if it's just a nice, moist cake, it's just got a gentle sound to it. So that was a good tip from The Great British Bake Off ™. "

Judging

Prue Leith: "Nice, thin marzipan. The chocolate's got a lovely flavour to it. Decadent. And actually it's the same with the orange. Gluten free flour for sponges, really does work. That's a great battenberg. "

Paul Hollywood: "I love the polka dots, love the texture of the chocolate one. It's both crumbly and moist, which is quite difficult to make happen. "

Lottie: " I am doing rhubarb and custard Battenberg. So there's a custard sponge, and then the rhubarb jam will go between, which I'm hoping will be quite tart. I'm trying to get a bit of a funky star shaped pattern. " 

The hosts add: "For her take on the old fashioned suite, Lottie will attempt a striped marzipan to surround her star shaped sponge."

Judging

Paul Hollywood: "Well, I love your stripes for the star burst. It's a little bit messy. Was it warm when you were doing it and it was melting?"

Prue Leith: "The colors are really wonderful. I like the cake although it's hard to taste the difference between the flavors of the sponge."

Prue Leith: "They both taste delicious. And the same. "

Paul Hollywood: "The rhubarb jam that you've made is nice and strong and there's enough acidity in it to cut the sweetness." 

Prue Leith: "It's a really good effort. I'm struggling not to eat a bit more. "

Hosts: "A classic marzipan is a carefully needed mix of eggs, sugar and ground almonds, a traditional recipe that Mak decided to ignore."

Mak: " I think I'm the only baker doing pistachio. There's something I've never liked about almond marzipan. "

Mak's pistachio marzipan wrapped orange and spiced stem ginger sponges. 

Judging

Prue Leith: "It is very neat, isn't it? Good orange flavour. "

Paul Hollywood: "I just question the ginger with the orange and then on the outside, the pistachio, it's too complicated."

Prue Leith: "The almond marzipan would have been better than the pistachio. That looks very striking." 

Paul Hollywood: "But the decoration is very nice. La marmalade brings a real bitterness to the marzipan. It blends the orange and the chocolate together so it's never going to be too sweet. "

Prue Leith: "It really is a pleasure to eat it. That means a lot. "

Laura: "I'm doing a raspberry ripple Battenberg. One of the flavours is raspberry ripple and the other one is coconut."

Judging

Prue Leith: "The one thing I think you expect from Battenberg is incredible neatness."

Paul Hollywood: "You've got no real distinction in the colours of the sponge. But your flowers look quite straight. I'm getting a plain sponge and the raspberry but that's it. "

Loriea used food extracts for both the bubble gum flavor and the cream soda. She wrapped her battenberg in bright blue marzipan.

Judging

Paul Hollywood: "You can smell the bubblegum. That's bone dry. The flavors are intense. I love bubble gum. I like cream soda. It's just that you need it to be a little bit less heavy."

Prue Leith: "The marzipan is really thick."