The Best Creations from Halloween Baking Championship, Season 6

From creepy-crawly desserts to towering confections of terror, take a look back at some of this season's spookiest and most irresistible treats.

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Photo By: Rob Pryce

Photo By: Rob Pryce

Photo By: Rob Pryce

Photo By: Rob Pryce

Photo By: Rob Pryce

Photo By: Rob Pryce

Photo By: Rob Pryce

Photo By: Rob Pryce

Photo By: Rob Pryce

Photo By: Rob Pryce

Photo By: Sean Rosenthal

Photo By: Sean Rosenthal

Photo By: Sean Rosenthal

Photo By: Sean Rosenthal

Photo By: Sean Rosenthal

Congratulations, Sinai!

Challenge: Floating Cakes

The final four bakers were challenged to reach new heights by making floating cakes. Sinai's orange vanilla cake with dark chocolate coconut ganache and passionfruit buttercream brought Zac "so much joy."

Challenge: Floating Cakes

Renee make a cinnamon cake with coconut caramel apple pie filling.

Challenge: Floating Cakes

Aaron made a fall spice cake with cherry coconut simple syrup, whipped goat cheese icing and a hazelnut chocolate feuilletine crunch.

Challenge: Costume Cakes

This week, the remaining bakers were invited to a party in the haunted ballroom. For a spot in the finale, they were challenged to create impressive costume cakes. Renee's vanilla rum cake with lemon curd, raspberry filling and swiss meringue buttercream was modeled after a unicorn costume. Zac said he was "floored" by Renee's impeccable attention to detail.

Challenge: Costume Cakes

Sinai added cheetah print, ears and whiskers to her vanilla bean cake with peach cherry rum filling.

Devilish Desserts

In the devil's den, Carla challenges the six remaining bakers to conjure up a devilish dessert using unusual ingredients. Aaron made a giant macaron filled with chocolate ganache and Fresno chile pepper marmalade, topped with candied sauerkraut. Stephanie's loved the mini devil macarons placed on top, saying they were the "perfect touch."

Devilish Desserts

Renee made a fruit tart with a Fresno chile graham cracker crust, spinach gelee and goat cheese mousse.

Challenge: 3-D Demon Doll Cakes

This week the seven remaining bakers continued their journey through the haunted house to the creepy nursery where they were challenged to bake cakes shaped like evil dolls. Renee impressed the judges with her vanilla pecan cake with prune pastry cream and swiss meringue frosting. Carla loved Renee's creepy design, saying that her doll "looks like a demon for sure."

Challenge: 3-D Demon Doll Cakes

Michelle's lemon poppy pound cake with yuzu lemon prune curd was shaped like a broken-down marionette doll.

Challenge: Vampire Dessert Buffet

The remaining bakers teamed up to create an array of desserts fit for a vampire buffet. Carla said she "[loved] the palette" of Michelle and Sinai's treats, noting that the table looked very "cohesive."

Challenge: Halloween Candy Croquembouche

Aaron's croquembouche design was inspired by zombies. The judges loved his key lime filling and pumpkin marshmallow topping, but what impressed them the most was his spooky design. "The look of this is awesome," commented Stephanie. "It is gruesome, it is so cool."

Challenge: Halloween Candy Croquembouche

Brian's puff pastries were filled with strawberry and pumpkin mousse with a hint of rum. His design was inspired by spiderwebs.

Challenge: Halloween Candy Croquembouche

Michelle's design featured a sinister scarecrow guarding a pumpkin patch. Her puff pastries were filled with pumpkin pastry cream and apple butter.

Challenge: Haunted House Cakes

The judges were amazed by the flavors of Renee Loranger's Chocolate Cherry Stout Cake with Cherry Balsamic Filling and American Buttercream. Zac thought she "executed this masterfully."