Jesse Palmer asks the 13 bakers to craft a flower-themed dessert that reflects their unique personalities; inspired by the magic of bees making honey, the bakers make honey pies for judges Duff Goldman, Kardea Brown and Nancy Fuller.
The 12 remaining bakers make square fruit entremets and then team up to create Minecraft-inspired landscape cakes.
The 11 bakers create impressive, whimsical madeleine towers and colorful rainbow cheesecakes featuring a unique fruit flavor.
Jesse Palmer greets the bakers with an April Fools' Day surprise before they make chocolate eggs with a twist that keep the judges guessing; the bakers transform dinner party fare into culinary illusions.
Jesse Palmer asks the eight bakers to create a dessert that features an edible candle that actually lights; the bakers go head-to-head in a lemon meringue pie and carrot cake challenge to impress judges.
Jesse Palmer challenges the seven remaining bakers to make ethereal roll cakes with enchanting forest accents; the competitors make tiered macaron cakes featuring an assigned garden vegetable for judges Duff Goldman, Kardea Brown and Nancy Fuller.
Jesse Palmer asks the six bakers to team up to make butterfly-shaped napoleons; the teams create cakes that bring the beauty and serenity of a garden to life for judges Duff Goldman, Kardea Brown and Nancy Fuller.
Jesse Palmer asks the five bakers to make floating tropical fruit desserts; the competitors cook for judges Duff Goldman, Kardea Brown and Nancy Fuller when they make an ice cream-filled cake bombe that's decorated to glow in the dark.
Palmer asks the final four bakers to make strawberry fraisier cakes; the bottom two bakers must make one item with a significant personal story for judges Duff Goldman, Kardea Brown and Nancy Fuller to decide who will move on to the finale.
Palmer challenges the final three bakers to make layered sky-high Marie Antoinette cakes decorated with an elaborate floral headdress theme; Duff Goldman, Kardea Brown and Nancy Fuller decide who wins $25,000 and the title of Spring Baking Champion.
Jesse Palmer gets the celebration started by tasking 12 bakers to make desserts inspired by a tropical spring break; the bakers take Duff Goldman, Kardea Brown and Nancy Fuller on an adventure with cakes showcasing a favorite spring experience.
Jesse Palmer kicks off the spring equinox by challenging the bakers with a trendy ingredient -- ube; the competitors surprise judges Duff Goldman, Kardea Brown and Nancy Fuller with flower-covered dome cakes that feature floral flavors.
It's awards season, so the bakers are asked to whip up "And the winner is" berry-filled pie envelopes; the bakers team up to present the judges with a social media phenomenon: two-tiered "bubble" cakes inspired by an awards night cocktail.
Jesse Palmer pays homage to Earth's creatures by asking the bakers to create a plated dessert inspired by an insect; the bakers celebrate Earth Day with Duff Goldman, Kardea Brown and Nancy Fuller by making a geographically inspired baked Alaska.
Jesse Palmer prepares for the Indian festival of Holi by challenging the bakers to make colorful doughnuts; the bakers design elephant cakes that transport the judges to Thailand's Songkran Water Festival.
Jesse Palmer is throwing a spring prom, and he tasks the bakers with making macaron corsages; the bakers blend fashion with baking to create tsunami prom dress cakes in hopes that Duff Goldman, Kardea Brown and Nancy Fuller name them prom royalty.
When April showers come, it's time to head indoors for Jesse Palmer's spring tea party, where the bakers make petit fours; the competitors join judges Duff Goldman, Kardea Brown and Nancy Fuller around the maypole with May Day shortcake wreaths.
Jesse Palmer challenges the bakers to create Kentucky Derby cocktail-flavored eclairs.
Surrounded by spring music, Jesse Palmer asks the bakers to make music festival cupcake crowns featuring succulents; the bakers get jazzy with judges Duff Goldman, Kardea Brown and Nancy Fuller as they craft entremets with NOLA snowball flavors.
Things get heated when host Jesse Palmer challenges the bakers to spice up bento box cakes using ingredients that are also aphrodisiacs; they make desserts featuring passionfruit and chiles that perfectly balance passion and heat.
The 10 remaining bakers face the darker side of love with challenges dedicated to ill-fated romances; host Jesse Palmer requests they create flaky Spring Fling Napoleons and pair up in their first team challenge to create breakup cakes.
It's April Fool's Day in the kitchen; Jesse Palmer tasks the remaining bakers with creating fool for love tarts and embracing the holiday of pranks by serving judges Duff Goldman, Kardea Brown and Nancy Fuller cakes that look like pies.
The bakers to look to the stars and create celestial mousse cakes; the bakers pair up in a team challenge to make romantic croquembouche arbors and floral macarons that are fit for the judges' spring garden party.
Jesse Palmer challenges the bakers to make soda shop cupcakes and extra shaggy cakes.
Jesse Palmer has the bakers pull out all the stops to create breakfast-in-bed muffin towers and decadent chocolate pies.
Jesse Palmer tasks the bakers with celebrating their love for the flavors of the world; they create blind date mashup desserts and cheesecakes that feature exotic and international flavors.
Host Jesse Palmer springs into the season with a Mother's Day celebration; for the bakers to show Mom how much she means to them, they create bouquets of tulips and rosé-infused desserts before the judges decide who moves on to the finale.
Jesse Palmer is throwing a spring baking wedding; the bottom two bakers create doughnut wedding shower favors before the final three create proposal desserts and dream wedding cakes to win the judges' hearts, the championship title, and $25,000.
Sunny Anderson challenges eight Easter-obsessed bakers to create a crack-able dessert that represents themselves in one sweet bite. Then, the bakers send judges Stephanie Boswell and Zac Young on an egg hunt with their immersive Easter egg hunt cakes.
The bakers turn nail art into tarts and model their edible Easter hats.
The bakers pair up to create time machines for an adventurous Easter Bunny.
Wedding bells are ringing as Sunny Anderson challenges the bakers to tackle some of the biggest wedding trends. Theyll create monochromatic plated desserts for the big day before making over-the-top Easter wedding cakes that taste as good as they look.
Sunny Anderson asks the bakers to celebrate the Easter Bunnys most memorable day off with a gigantic Easter sundae! Then to earn a spot in the finale, the bakers send the judges into a wonderland of flavor with a whimsical Easter tea party to remember.
Sunny Anderson tasks the final three with putting on an Easter party that no-bunny will ever forget! The bakers create a showstopping display of chocolate, cake and a cocktail-inspired dessert in hopes of taking home the Golden Easter Egg and $25,000.
Host Molly Yeh brings a taste of New Orleans to the farm with challenges inspired by Mardi Gras; the party starts as the competing bakers put their own spin on the classic king cake; they're tasked with making a fantastic Mardi Gras parade float.
Host Molly Yeh brings her love of coffee and tea to the competition with oversized stuffed coffee cookies in the preheat; it's tea for two as the bakers must team up and work together to win over the judges with a delicious dessert platter.
Host Molly Yeh challenges the bakers to bring the unexpected to their upside-down citrus cakes; in the main heat, judges Kardea Brown, Nancy Fuller and Duff Goldman are impressed with the bakers' out-of-the-box thinking and unique takes on pies.
Cherry blossom festivals are an iconic celebration of spring, so host Molly Yeh asks the bakers to take the beauty of the blooms and turn them into inspired cherry blossom desserts.
Spring is the perfect time to get outside, and whether it's a baseball game or a potluck picnic, delicious food is never far away; host Molly Yeh asks the bakers to make desserts that evoke outdoor spring traditions.
Host Molly Yeh tasks the remaining bakers with using a few of her farm favorites to make delightful breakfast treats that wake up the judges' palates; the bakers must make a cake that looks like a painting.
The judges surprise the competitors by giving an eliminated baker a second chance; Molly Yeh challenges the bakers to make desserts that feature candy.
Molly Yeh challenges the bakers to make desserts that feature cocktails, wine and cheese.
The final four bakers are part of the Spring Baking Championship family, so host Molly Yeh challenges them to make a cherished family recipe: an heirloom wedding cake; the judges crown one baker the champion and award the $25,000 prize.
Eleven bakers whip up tasty farm stand breakfast treats; bakers must show off their skills and impress judges Kardea Brown, Nancy Fuller and Duff Goldman with a cake and dessert creation featuring happy, dancing cows.
The bakers celebrate the vibrant colors of spring as host Ali Khan challenges them to make colorful, spicy sweets for Holi, a Hindu spring festival; then they use a spring green ingredient to create a leaping leprechaun dessert for St. Patrick's Day.
Host Ali Khan challenges the bakers to create beautiful, edible eggs with a surprise flavor and decorative spring chick; then the bakers try to impress judges Kardea Brown, Nancy Fuller and Duff Goldman with their spectacular hot cross bunnies.
Host Ali Khan challenges the bakers to make desserts that look like baby gifts and have spring flavor pairings, like lemon and thyme or kumquat and mint; then, they must create baby shower dessert towers to impress the judges.
Host Ali Khan challenges the bakers to use pressed and dried flowers in their spring party desserts; then they must make a flower fantasy cake that features a flower flavor such as hibiscus, jasmine and elderflower.
Host Ali Khan challenges the bakers to invent their own spring delight featuring cookies, ice cream and fruit; they're assigned classic cookies to turn into spring desserts.
Host Ali Khan challenges the remaining bakers to make a fruity spring dessert in a skillet to enjoy around the campfire; each baker is assigned a wintry craft and tasked with creating a look-alike, spring-themed cake.
Host Ali Khan challenges the remaining bakers to combine destination desserts with classic snacks; the bakers create a two-dessert landscape resembling a vacation in a national forest, amusement park, city or tropical beach.
Host Ali Khan challenges the final bakers to create spring songbird-themed desserts; to win the title and $25,000 prize, bakers must make a spring garden cake with a surprise design element inside.
Eleven bakers celebrate the natural beauty of spring by creating perfectly patterned spring fruit geometric tarts.
It's raining cats and dogs as the bakers make kittyclairs: eclairs with an orange kitty theme.
It's team challenge week, and the eight bakers grab a buddy to spring into the outdoors; tasty hand-held treats for a hike; a complete two-wheeled dessert, decorated for a ride through a vineyard, canyon, city park or country lane.
The seven remaining bakers join the Trolls World Tour and are dared to make colorful tiny Troll treats and then the competitors have VIP passes to a Troll rock concert and have to create cakes with a musical Troll tribe theme.
Spring is the season to clean and streamline, so the remaining competitors make minimalist creations that are flourless and flower-less.
The five remaining bakers are assigned cherries, cherry blossom decor and a crumble dessert to blend into a floral fusion.
Inspired by Mom's favorite cocktail, the remaining bakers make sweet, spicy margarita madness desserts; the competitors create look-alike baked goods based on Mom's pool float, choosing between flamingo, swan, seahorse or peacock.
The three remaining bakers celebrate graduation day by making an honor roll dessert and a diploma dessert with a dipping sauce; the competitors create prom-night cakes themed to the '50s, '60s or '80s.
Ten bakers celebrate spring by combining all things cute and delicious in their spring animal-themed doughnuts in round one; in the main heat, the bakers create watercolor cakes featuring iconic spring fruits and vegetables.
The remaining nine bakers compete to make blue-ribbon worthy rhubarb pies with decorative crusts; the competition gets wild and wacky in the main heat when the bakers have to make larger-than-life versions of favorite fairground treats.
The seven bakers put a spring spin on Southern classics, starting with the challenge of turning a can of biscuits into a spring dessert flavored with lemonade, bourbon or sweet tea.
Easter is a time for colorful desserts and marshmallow treats, so the six remaining bakers have to create an ooey-gooey marshmallow dessert in a bright Easter color.
For Earth Day, the five bakers are celebrating the bounty of Mother Nature, starting with wondrous walnut desserts featuring an assortment of flower honeys.
The four bakers make desserts with rose wine and pink ingredients.
Remaining bakers celebrate Mother's Day; competitors make baked items inspired by mai tais, mojitos or mimosas; they then use flavors inspired by Mom's favorite coffee drinks to create cakes featuring their Mother's Day gifts; the winner is chosen.
The competition kicks off as the 10 bakers celebrate the bountiful fruits and bright colors of the season by making fruity, tie-dye mini cheesecakes; the bakers incorporate fresh herbs and produce color gradients in their naked ombre cakes.
The nine bakers create cupcake flower arrangements and amp up the flower power with flower essences; in the main heat, the competitors are challenged to make and decorate mirror-glazed gazing balls and plate them in edible gardens.
The eight bakers work in teams to create springtime mini pies perfect for an outdoor gathering; the competitors make desserts using three items from a picnic basket, but are not allowed to make the same thing as their picnic partners.
The seven bakers take on springtime eclairs in the pre-heat challenge; host Ali Khan asks the bakers to create edible spring goodie baskets filled with two types of baked treats, one of which must use a hard-boiled egg.
The six bakers have to create berry tiny desserts that pack a big punch; the main heat features an explosion of color and design as the bakers take on spring-patterned roll cakes.
The five bakers must use only agave as the sweetener in an assigned dessert: a tart, a flourless cake, an ice cream sandwich, a doughnut or a cupcake; for the main heat, the bakers make succulent cakes that rival the real thing.
In the pre-heat, the four bakers must pair avocado with chocolate, lime, orange or ginger in a dessert; in the main heat, the bakers add a spring feel to a winter dessert such as pumpkin pie, pecan pie, bread pudding or peppermint bark.
Nine of the best bakers in America create Easter egg desserts and bunny cakes.
The eight remaining bakers must make tropical desserts and destination doughnuts based on locations such as a poolside resort, a spring cruise and a Vegas getaway.
The seven remaining bakers celebrate the Kentucky Derby with their takes on mint julep desserts and cookie garlands.
The six remaining bakers attempt to lighten up a dense, dark brownie and give a classic Napoleon a springtime twist.
The five bakers create fruit tarts from the heart in a kaleidoscope of colors and flavors; vintage dessert and mom classics like peach cobbler, bread pudding, chocolate cream pie and pineapple upside down cake get a makeover.
The three finalists must create red, white and blue American flag cakes; one of the bakers will win $50,000.
In the pre-heat challenge, eight of America's best bakers undertake a shortcake makeover using any fruit but berries; the main heat is berry, berry challenging as the bakers create berry naked cakes to stay in the competition.
The remaining bakers take on outdoor activities with a pre-heat ballpark snack dessert made from classic ballpark treats like popcorn and soft pretzels; the bakers attempt to create barbecue imposter desserts.
The five remaining bakers are tasked with transforming farm-fresh vegetables into delectable desserts; in the main-heat, the bakers pay homage to a traditional farmhouse breakfast with bacon and egg-themed confections.
In this pre-heat, the bakers must make Mother's Day gift desserts inspired by classic Mother's Day gifts; in the main-heat they take on the most classic Mother's Day Gift of all, chocolate.
The three remaining bakers create an array of snacks for the welcome baskets for a destination wedding; in the final main-heat, they must bake a wedding cake inspired by popular wedding destinations Mexico, Hawaii, and Italy.
Eight of America's best bakers set out to prove their culinary skills in a series of challenges including flower-inspired cupcakes and an upside-down cake.
In the first challenge, the remaining chefs must create a honey dessert; lemons and limes must be incorporated into a springtime citrus treat.
The bakers take on a special treat, transforming coffee and cream into a delectable dessert; whipping up a festive mom-worthy brunch.
The bakers must make memorable Memorial Day desserts to make it to the finale; in the first challenge the bakers must create a pie for a spring picnic; red, white and blue desserts.
The three remaining bakers take on a wedding dessert bar challenge; creating a wedding cake that deserves to be the centerpiece of the big day.