Spring abounds with gardens and flowers, so for this pre-heat, the nine bakers must 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.
Four entrepreneurial bakers battle it out with innovative spins on muffins, cupcakes, doughnuts and bagels to win the ultimate prize. It all comes down to two signature dishes that are groundbreaking hybrids, leaving Buddy Valastro to decide between a more marketable mashup and something that's literally outside of the box.
Four bakers go back in time as they create cookies, cupcakes and a showpiece cake straight out of the 1920s. When the party's over, Buddy Valastro, pastry artist Dan Langan and founder of DO Cookie Dough Confections Kristen Tomlan will send the best baker on an all-expenses-paid vacation.
Damaris introduces one of her favorite Southern sweetening ingredients, sorghum, to set off this sweets-filled episode featuring Greg, a young father-to-be. Her star dish, Chili Over Chai Grits, is deeply flavored and layered with seasoned vegetables. They also make Sorghum Candy Apples and Burnt Orange Marshmallow Cupcakes.
Surrounded by the music of spring, host Jesse Palmer takes inspiration from a Southern California music festival to challenge the bakers with designing cupcake floral crowns featuring desert succulents. Then, the competitors get jazzy with judges Duff Goldman, Kardea Brown and Nancy Fuller as they craft entremets inspired by New Orleans snowball flavors.
Tension mounts as four bakers attempt to use savory foods in their cookies, cupcakes and showpiece cakes. After six hours of intense competition, Buddy Valastro, pastry chef Lorraine Pascale and Spring Baking Championship winner Nacho Aguirre decide which baker wins an all-expenses-paid vacation to a place where time finally stands still.
To celebrate the release of her second book, Molly Yeh is serving her guests a few of her favs. She'll be cooking Rotisserie Chicken Fattoush with Sumac Vinaigrette, Classic Beef Tot Hotdish and Honey Cupcakes with Salted Honey Frosting. Plus, she's giving her guests a special take-home gift of Rhubarb Rose Jam.