The Best Episodes of Spring Baking Championship Season 4

The competition kicks off in the pre-heat, when the 10 bakers celebrate the bountiful fruits and bright colors of the season by making fruity, tie-dye mini cheesecakes. In the main heat, the theme -- and the competition -- intensifies when the bakers are asked to incorporate fresh herbs and produce color gradients in their naked ombre cakes.

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The nine bakers 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.

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The eight bakers work in teams to create springtime mini pies perfect for an outdoor gathering; the competitors make desserts using three items from a picnic basket, but are not allowed to make the same thing as their picnic partners.

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The seven bakers take on springtime eclairs in the pre-heat challenge; host Ali Khan asks the bakers to create edible spring goodie baskets filled with two types of baked treats, one of which must use a hard-boiled egg.

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The six bakers have to create berry tiny desserts that pack a big punch; the main heat features an explosion of color and design as the bakers take on spring-patterned roll cakes.

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The five bakers must use only agave as the sweetener in an assigned dessert: a tart, a flourless cake, an ice cream sandwich, a doughnut or a cupcake; for the main heat, the bakers make succulent cakes that rival the real thing.

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In the pre-heat, the four bakers must pair avocado with chocolate, lime, orange or ginger in a dessert; in the main heat, the bakers add a spring feel to a winter dessert such as pumpkin pie, pecan pie, bread pudding or peppermint bark.

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The three remaining bakers must use ugly ingredients to make the most beautiful dessert in the pre-heat; the main heat is all about hidden beauty; the bakers must prepare vibrant and colorful geode cakes using handmade rock candy to win.

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