The Best Desserts from Spring Baking Championship, Season 6

Browse the desserts from Season 6 of the show and see what delicious goodies the bakers have whipped together.

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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

Challenge: Puppy-Themed Desserts

For the main heat challenge, the bakers made desserts inspired by man's best friend. Sohrob made a Dachsund-inspired black forest cheesecake with a cherry compote. Duff loved the cheesecake, noting that it was very "luscious and velvety."

Challenge: Kitty Eclairs

This week, the bakers made cat-themed eclairs using springtime flavors. Arin made butterscotch and cherry eclairs with vanilla glaze, and Lorraine thought they were "perfect."

Challenge: Kitty Eclairs

Nancy thought Aisha's butterscotch eclairs with orange glaze were "smooth and soft and creamy."

Challenge: Spring Starry Sky Dessert

For week two's main heat challenge, the bakers made stunning cakes inspired by the springtime starry night sky. Arin's shooting star-inspired white chocolate entremet was filled with grapefruit gelée, strawberry mousse and a pistachio sable. Nancy thought his dessert tasted like "spring in every bite!"

Challenge: Spring Starry Sky Dessert

Christine's meteor shower chocolate cake was filled with a macadamia nut ganache and strawberry buttercream.

Challenge: Sunset & Sunrise Donuts

Week two's preheat challenged the bakers to decorate donuts with designs inspired by the springtime sunset and sunrise. Sandra's sunset coconut blueberry donuts featured a pecan caramel crunch that Lorraine thought was "delicious."

Challenge: Fault Line Cakes

For the main heat challenge, the bakers made trendy fault line cakes that featured spring transformations. Val's white velvet cake with hazelnuts and raspberry-basil salt buttercream illustrated a bear coming out of hibernation. Duff thought it was "adorable."

Challenge: Geometric Fruit Tarts

The bakers kicked off the competition by creating spring tarts decorated with geometric patterns. Nancy thought Arin's kiwi and rhubarb tart with almond cream and blueberry lemon curd had the "best geometric design yet."

Challenge: Geometric Fruit Tarts

Molly made a strawberry and rhubarb creme fraiche tart with a quilt-like design.