Buddy Valastro and Duff Goldman compete to see who can build a cake that best reflects the spirit of New York City. Buddy and his team tackle a Statue of Liberty cake, while Team Duff creates a replica of St. Patrick's Cathedral.
Miami’s sunny beaches and spicy cuisine has come-a-callin’ again. There is no getting enough of the taste of Key lime, and this time around Jamie and Bobby roll up on We Take the Cake for a Bundt cake with Key lime frosting that leaves the brothers begging for more. For seafood they stop into Laurenzo’s Italian Market to sample an authentic local delicacy – Stone Crab Bisque. The boys never get enough of chocolate so they pop into Romanico’s for Venezuelan "Art Chocolates" and truffles; every divine morsel is made from the world’s purest chocolate. Caribbean culture is big in Miami, and year after year Sonia’s Jamaican Patties are voted as the best by Miami locals and of course Jamie and Bobby now agree, hands down, Sonia’s patties are the best. To sample your own get a few shipped to your door.
Whether you're a newbie baker or a pro who wants to take it easy, Mary Berg has recipe hacks to raise your baking game. Mary's Chocolate Chip Cookie Cupcakes feature a sneaky surprise center thanks to a roll of cookie dough from the refrigerator aisle, and store-bought pie crust is the perfect texture for Blondie Pie with apricot jam filling. Hummingbird Cake is an impressive dessert that tastes as if carrot cake and banana bread had a baby. Mary jazzes it up with canned pineapple, cream cheese peanut butter frosting and crunchy Peanut Butter Feuilletine-like topping made from breakfast cereal.
Alex is making a special birthday dinner for a really good friend. She wants to food to be simple, but filled with flavor. So, she's taking something she eats all the time at home and dresses it up in an evening gown so that it can come to the party too. For her, that's a chicken. A tangy marinated chicken marsala, coasted in breadcrumbs and butter, then baked crispy in the oven. To go with the chicken, a beet pasta tossed with a bright vinaigrette and colorful scallions. So tasty and beautiful. For dessert, Alex bakes a bright lemon cake and coats it in gloppy chocolate frosting.