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.
Host Jesse Palmer is off to the races to celebrate one of the most famous horse races of all time, the Kentucky Derby. He challenges the bakers to use the jockeys' colorful jerseys as inspiration for cocktail-flavored eclairs. Then, the bakers take a victory lap with judges Duff Goldman, Kardea Brown and Nancy Fuller with carrot desserts that honor the real Derby stars -- the horses.
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.
In the first challenge, Jesse Palmer tasks the seven bakers with taking a beloved holiday appetizer to a whole new level with baked Brie and jam mini pies. The main heat is all about being prepared for greatness as the bakers take a prepared ingredient and use it to make a crowd-pleasing Thanksgiving dessert. In the end, judges Nancy Fuller, Duff Goldman and Lorraine Pascale send one competitor home.
In the first challenge, host Jesse Palmer asks the 10 bakers to introduce themselves with edible place cards and one-bite signature holiday desserts. The main heat is all about holiday wreath cakes, and the competitors must bake and decorate a Danish Kransekake featuring holiday ingredients like chestnuts, graham crackers or toffee. Judges Nancy Fuller, Duff Goldman and Lorraine Pascale have the final say in which baker goes home.
Jesse Palmer challenges the five bakers to create assigned desserts that are inspired by and look like Santa Claus. To secure their place in the final four, the bakers are tasked with creating impressive cakes made to look like another icy North Pole staple: an igloo. Judges Nancy Fuller, Duff Goldman and Lorraine Pascale decide which bakers move on to the next round and which one goes home.
The holidays are a season for indulgence, so some families splurge on their festive celebrations at a steakhouse. In the Preheat, host Jesse Palmer asks the bakers to transform classic steakhouse desserts into holiday treats. For the Main Heat, the competitors turn one of the most-iconic steakhouse desserts into a baked Alaska Christmas tree. In the end, judges Nancy Fuller, Duff Goldman and Carla Hall will send one baker home.
Host Jesse Palmer hits the streets of Austin, Texas, with two teams of food truck wannabes who duke it out for their very own food truck. On day one, one team wrestles with flavors and fryers while the other proves their concept promises more than it delivers. On day two the teams are tested hard, up against rain and parked alongside well loved, established food trucks at a popular venue.
Two bakers find out their fate as one baker advances to the last round. Then, host Jesse Palmer challenges the final three bakers to create sky-high Marie Antoinette spring hairdo cakes with floral flavors and at least three layers decorated with an elaborate floral headdress theme. Judges Duff Goldman, Kardea Brown and Nancy Fuller decide who will be crowned Spring Baking Champion and walk away with $25,000!
The best part of shopping at the holidays is seeing all the window decorations. Host Jesse Palmer tasks the baking teams with turning their favorite holiday window scene into a gingerbread display with an animated element. Many fine stores offer champagne to their shoppers during the holidays, so teams must also create a champagne dessert to go with their display. Judges Nacho Aguirre, Kardea Brown and Breegan Jane decide which team earns the win.