Spring Baking Championship

The series begins with back-to-back challenges: flower-inspired cupcakes and upside-down cakes using fresh fruit.

The seven remaining bakers take sweet and tart to a whole new level. In the first challenge, they must create a honey dessert, while for their main heat challenge, they have to pucker up to lemons and limes and bake a 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 five bakers left in the Spring Baking Championship are challenged to bake for a birthday bash. They kick it off with desserts on a stick followed by an amazing birthday cake paired with homemade ice cream.

The final four bakers must tap into their basic training to create memorable Memorial Day desserts to make it to the finale. They'll have the freedom to create the dessert of their choosing as long as it's red, white and blue.

In the epic finale, one of the three remaining bakers must create a wedding cake that truly deserves to be the centrepiece of the big day, in order to become the Spring Baking Champion and take home $50,000.

Spring means it's time to get fruity, so for the preheat challenge, eight of America's best bakers undertake a shortcake makeover using any fruit but berries. To stay in the competition, the bakers will have to create berry naked cakes.

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.

In the pre-heat, the six remaining bakers must make yummy dippers and create a sweet fondue; for the main heat, bakers must produce glorious rainbow desserts to stay in the game.

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 the pre-heat, the four remaining bakers take inspiration from typical Mother's Day gifts for their stunning desserts. Then the bakers take on chocolate, the most appreciated Mother's Day gift of all.

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.

Nine of the best bakers in America embrace the spirit of the Spring Baking season by creating Easter egg desserts and bunny cakes.

For the eight remaining bakers, spring vacations inspire tropical desserts and destination doughnuts based on locations such as a poolside resort, a spring cruise and a Vegas getaway.

Big colorful hats, stunning racehorses, roses and bourbon! The seven remaining bakers celebrate the Kentucky Derby with their takes on mint julep desserts and cookie garlands.

When the weather gets nice, it’s time for some remodeling. Included: The six remaining bakers attempt to lighten up a dense, dark brownie and give a classic Napoleon a springtime twist.

It’s baking to celebrate mom! To kick off, the five remaining bakers create fruit tarts from the heart in a kaleidoscope of colors and flavors. Next, they give vintage dessert makeovers to “mom classics” like peach cobbler, bread pudding, chocolate cream pie and pineapple upside-down cake.

Spring showers are in the forecast! Since rain makes gardens grow, the four remaining bakers must make whoopie pie critters you’d find in a garden. Next, to capture the drips and drops of rainfall, the bakers create colorful drip cakes while eyeing a spot in the finale

The competition kicks off in the pre-heat, when the 10 bakers celebrate the bountiful fruits and bright colors of the season by making fruity, tie-dye mini cheesecakes. In the main heat, the theme -- and the competition -- intensifies when the bakers are asked to 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.

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.

In the spirit of spring romance, the eight bakers are paired up in teams to create harmonious mashups of two different desserts.

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. Then the competitors find themselves in a forest grove filled with wild berries, which they must use to flavor an enchanted forest cake with edible moss.

Eleven bakers celebrate the natural beauty of spring by making perfectly patterned spring fruit geometric tarts. Then they show off their skills by making trendy fault line cakes that feature spring transformations such as caterpillar to butterfly, rain showers into sunshine and bare trees bursting into bloom.

The ten competing bakers celebrate the spring equinox by first making colorful and delicious doughnuts themed to either sunrise or sunset. Then the theme is stargazing at night, and each baker is assigned a celestial event to bring to life in dessert form. There are shooting stars, the Milky Way, the Northern Lights, meteor showers and more.

It's raining cats and dogs as the nine competing bakers make "kittyclairs" -- eclairs with an orange kitty theme. Then they play puppy games, making desserts with sporty themes like a kayaking poodle and a tennis-loving Labrador.

It's team challenge week, and the eight bakers grab a buddy to spring into the outdoors. First, they bake tasty hand-held treats for a hike. Then it's time for a bike ride as each baker must make a Paris-Brest wheel and work with their teammate to create a complete two-wheeled dessert, decorated for a ride through a vineyard, canyon, city park or country lane.

In celebration of the upcoming movie, the seven remaining bakers join the Trolls World Tour and are challenged to make colorful tiny Troll treats. Then the competitors have VIP all-access passes to a Troll rock concert and must create cakes with a musical Troll tribe theme.

Spring is the time to clean and streamline, so the six remaining competitors make minimalist creations that are both flourless and flower-less. Then the bakers choose a crafted item from a funky yard sale and use it as inspiration for a gorgeous dessert

Eleven bakers begin the competition by making farm stand breakfast treats, and then they try to impress the judges with a cake and dessert tribute to happy, dancing cows; a look back at seasons past and sneak peeks of spring bakes to come.

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 pairs up the bakers to create a proposal dessert plate for a spring couple. Then it's all about baking a spring wedding cake, but each baker makes half the cake without seeing their teammate's work because love is blind!

It's a spring baby bonanza for the bakers when host Ali Khan challenges them to make desserts that look like gorgeous baby gifts and have spring flavor pairings like lemon and thyme, rhubarb and ginger, and kumquat and mint. After the gifts are baked, it's time for the party! The bakers must create baby shower dessert towers to impress judges Kardea Brown, Nancy Fuller and Duff Goldman.

Spring bursts into bloom as host Ali Khan challenges the bakers to use pressed and dried flowers in their party desserts. Then they get to pull out all the spring stops in a flower fantasy cake that features a flower flavor such as hibiscus, rose, jasmine and elderflower. Judges Kardea Brown, Nancy Fuller and Duff Goldman choose the winner.

Twelve bakers enter the Spring Baking Barn to create delicious desserts featuring the freshest fruit and flowers the farm has to offer! In the first round, host Molly Yeh challenges the bakers to make fruit tarts that showcase their distinct personalities. Then, the bakers must fight to remain in the game with a floral bonanza cake that wows judges Kardea Brown, Nancy Fuller and Duff Goldman.

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. Then, judges Kardea Brown, Nancy Fuller and Duff Goldman ask them to step up their game with 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! Then, it's tea for two as the bakers must team up and work together to win over judges Kardea Brown, Nancy Fuller and Duff Goldman with a delicious dessert platter.

Spring on the farm brings many beautiful surprises, so 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. Judges Kardea Brown, Nancy Fuller and Duff Goldman marvel at the beauty of the season and the beauty of the bakers' creations.

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, and judges Kardea Brown, Nancy Fuller and Duff Goldman decide which bakers have what it takes to knock the challenge out of the park.

Host Jesse Palmer welcomes 12 bakers to the Spring Baking kitchen, where they are challenged to prove their passion by using their unique skills to recreate the dessert that sparked their initial love for baking. Then, the bakers must impress judges Duff Goldman, Kardea Brown and Nancy Fuller with "berry" good cakes that illustrate everything they love to do in spring with a special loved one.

Things get heated when host Jesse Palmer challenges the bakers to spice up bento box cakes using ingredients that are also aphrodisiacs. To avoid elimination, they use passionfruit and chiles to perfectly balance passion and heat for judges Duff Goldman, Kardea Brown and Nancy Fuller.

The ten 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 break-up cakes that help judges Duff Goldman, Kardea Brown and Nancy Fuller get over the one that got away.

It's April Fool's Day in the kitchen! Host 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.

Host Jesse Palmer instructs the bakers to look to the stars and create celestial mousse cakes. Then, the bakers pair up in a team challenge to make romantic croquembouche arbors and floral macarons that are fit for judges Duff Goldman, Kardea Brown and Nancy Fuller's spring garden party.

The Spring Baking kitchen looks soooo groovy with its retro makeover! Host Jesse Palmer celebrates the '50s and '60s as he challenges the bakers to make soda shop cupcakes and extra shaggy cakes that are dedicated to those groovy judges, Duff Goldman, Kardea Brown and Nancy Fuller.

In the premiere, 12 bakers enter the Spring Baking kitchen to get the celebration started with some fun in the sun as they are tasked with creating sweet treats inspired by a tropical spring break. With two hours on the clock, the bakers must create a dessert that takes the judges on a spring break adventure using ingredients and flowers found on a tropical trip. Over the course of the competition, the bakers face themed challenges including, floral dome cakes for the Spring equinox, ice cream filled baked Alaska desserts decorated to resemble different geographical locations and cocktail flavored eclairs inspired by the Kentucky Derby.

Jesse Palmer is ready to kick off the spring equinox by challenging the bakers with one of the trendiest ingredients around -- ube! The competitors continue the equinox party by surprising judges Duff Goldman, Kardea Brown and Nancy Fuller with flower-covered dome cakes that feature floral flavors.

It's awards season, so host Jesse Palmer askes the bakers to whip up "And the winner is" berry-filled pie envelopes. Then, the bakers team up to present judges Duff Goldman, Kardea Brown and Nancy Fuller with a social media phenomenon: two-tiered "bubble" cakes inspired by an awards night cocktail.

Host Jesse Palmer wants to pay homage to planet Earth and all of its creatures, so he asks the bakers to create an elevated plated dessert inspired by an insect. Then, the bakers celebrate Earth Day with judges Duff Goldman, Kardea Brown and Nancy Fuller by making a baked Alaska that resembles different geographical locations and is filled with a globally inspired ice cream.

Host Jesse Palmer gets ready for the Indian festival of Holi, the most colorful celebration in the world, by challenging the bakers to make doughnuts featuring an explosion of color and Indian flavors. Then, the bakers design elephant cakes that transport judges Duff Goldman, Kardea Brown and Nancy Fuller to Thailand's Songkran Water Festival.

Host Jesse Palmer is throwing a Spring Baking Championship prom, and he tasks the bakers with making floral macaron corsages. Then, the bakers blend fashion with baking to create tsunami prom dress cakes in hopes that judges Duff Goldman, Kardea Brown and Nancy Fuller will name them prom king or queen!

Host Jesse Palmer welcomes 13 bakers to a whimsical kitchen filled with magical possibilities, where creativity knows no bounds. With just two hours on the clock, the competitors must craft a flower-themed dessert that reflects their unique personalities. From delicate petals to vibrant blooms, each baker uses flavor, texture and design to create a dessert that's as personal as it is beautiful. Then, inspired by the magic of bees making honey, the bakers make showstopping honey pies for judges Duff Goldman, Kardea Brown and Nancy Fuller using an assigned honey, infusing both the flavor and presentation with a touch of magic. Each pie must feature intricate bee-inspired decorations, from honeycomb candy to spun sugar and brittle, all showcasing the versatility of honey in both taste and décor.

Jesse Palmer challenges the 12 remaining bakers to make Minecraft-inspired square fruit entremets, each using an assigned fruit to create perfectly geometric, visually striking desserts. Then, the competitors team up to bring the blocky, adventurous world of "A Minecraft Movie" to life by designing landscape cakes, with one baker representing the Overworld and the other the Netherworld with unique flavors. To tie it all together for judges Duff Goldman, Kardea Brown and Nancy Fuller, the teams must connect their worlds with an edible portal that bridges the two realms in both design and taste.

Jesse Palmer surprises the 11 bakers with a towering, whimsical madeleine sculpture and asks them to create their own impressive madeleine tower infused with an assigned tea flavor. Then, the competitors unleash their creativity by crafting rainbow cheesecakes for judges Duff Goldman, Kardea Brown and Nancy Fuller, with each cheesecake featuring a unique fruit flavor and a rainbow inside.

In celebration of April Fools' Day, Jesse Palmer greets the 10 remaining bakers with a hilarious surprise. Then, they must make six chocolate eggs that look like real eggs but with a twist. The eggs must feature a baked element inside and hide a surprising "yolk" that will keep judges Duff Goldman, Kardea Brown and Nancy Fuller guessing. Next, the competitors create deliciously sweet deception as they transform classic dinner party fare, like gnocchi primavera or fish tacos with salsa, into mind-blowing culinary illusions, creating food that tastes as good as it deceives!

Host Jesse Palmer drinks from a mystical Fountain of Youth and magically transforms into his 10-year-old self before giving the nine remaining bakers their first challenge. They have 90 minutes to travel back in time and create an elevated version of their favorite childhood dessert, reimagined with a fresh, spring twist. Then, the competitors design cakes inspired by a clock of their choice for judges Duff Goldman, Kardea Brown and Nancy Fuller. The cakes will reflect spring's beauty and include a time that holds personal significance for each baker.

The eight remaining bakers are in for a magical surprise when host Jesse Palmer transforms into a magician, turning ordinary candles into delicious edible treats right before their eyes. For their first challenge, the bakers must draw inspiration from a scented candle and create a dessert that features an edible candle that actually lights and enhances the overall experience of the dish. Then, the competition heats up as the bakers go head-to-head in a challenge that combines two iconic spring favorites, lemon meringue pie and carrot cake. Judges Duff Goldman, Kardea Brown and Nancy Fuller decide who did each flavor the best.