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.

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.

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.

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.

Jesse Palmer surprises the 11 bakers with a towering, whimsical madeleine sculpture and asks them to create their own impressive madeleine tower infused with an assigned tea flavor. Then, the competitors unleash their creativity by crafting rainbow cheesecakes for judges Duff Goldman, Kardea Brown and Nancy Fuller, with each cheesecake featuring a unique fruit flavor and a rainbow inside.

In celebration of April Fools' Day, Jesse Palmer greets the 10 remaining bakers with a hilarious surprise. Then, they must make six chocolate eggs that look like real eggs but with a twist. The eggs must feature a baked element inside and hide a surprising "yolk" that will keep judges Duff Goldman, Kardea Brown and Nancy Fuller guessing. Next, the competitors create deliciously sweet deception as they transform classic dinner party fare, like gnocchi primavera or fish tacos with salsa, into mind-blowing culinary illusions, creating food that tastes as good as it deceives!

Host Jesse Palmer drinks from a mystical Fountain of Youth and magically transforms into his 10-year-old self before giving the nine remaining bakers their first challenge. They have 90 minutes to travel back in time and create an elevated version of their favorite childhood dessert, reimagined with a fresh, spring twist. Then, the competitors design cakes inspired by a clock of their choice for judges Duff Goldman, Kardea Brown and Nancy Fuller. The cakes will reflect spring's beauty and include a time that holds personal significance for each baker.

The eight remaining bakers are in for a magical surprise when host Jesse Palmer transforms into a magician, turning ordinary candles into delicious edible treats right before their eyes. For their first challenge, the bakers must draw inspiration from a scented candle and create a dessert that features an edible candle that actually lights and enhances the overall experience of the dish. Then, the competition heats up as the bakers go head-to-head in a challenge that combines two iconic spring favorites, lemon meringue pie and carrot cake. Judges Duff Goldman, Kardea Brown and Nancy Fuller decide who did each flavor the best.

Host Jesse Palmer welcomes the seven remaining bakers to a magical spring forest and challenges them to create ethereal roll cakes infused with an assigned citrus fruit. These roll cakes must not only showcase the citrus' flavor but be decorated with enchanting forest accents, brought to life using the imprime design method, where intricate patterns are baked into the cake, transforming it into a piece of edible art. Then, the competitors make tiered macaron cakes featuring an assigned garden vegetable for judges Duff Goldman, Kardea Brown and Nancy Fuller.

The remaining four bakers are part of the Spring Baking Championship family now, so host Molly Yeh delves into family history in the final challenges, requesting a cherished family recipe and an heirloom wedding cake. Judges Kardea Brown, Nancy Fuller and Duff Goldman crown one baker the Spring Baking Champion and award the sweet $25,000 prize!

There's no shortage of celebrations on the farm, and host Molly Yeh keeps the party going by challenging the bakers to make desserts that feature cocktails, wine and cheese. Judges Kardea Brown, Nancy Fuller and Duff Goldman raise a glass to the desserts that raise the bar.

Host Molly Yeh tasks the remaining bakers with using a few of her farm favorites to make delightful breakfast treats that wake up the palates of judges Kardea Brown, Nancy Fuller and Duff Goldman. Then, the bakers must make a cake that looks like a painting as they continue their journey to $25,000.

Spring is the perfect time to get outside, and whether it's a baseball game or a potluck picnic, delicious food is never far away! Host Molly Yeh asks the bakers to make desserts that evoke outdoor spring traditions, and judges Kardea Brown, Nancy Fuller and Duff Goldman decide which bakers have what it takes to knock the challenge out of the park.

Judges Kardea Brown, Nancy Fuller and Duff Goldman surprise the competitors by giving an eliminated baker a sweet second chance. Host Molly Yeh challenges the bakers to make desserts that feature candy, and then it's back to the barn with cute baby farm animals.

Cherry blossom festivals are an iconic celebration of spring, so host Molly Yeh asks the bakers to take the beauty of the blooms and turn them into inspired cherry blossom desserts. Judges Kardea Brown, Nancy Fuller and Duff Goldman marvel at the beauty of the season and the beauty of the bakers' creations.

Host Molly Yeh brings a taste of New Orleans to the farm with challenges inspired by Mardi Gras. The party starts as the competing bakers put their own spin on the classic king cake. Then, judges Kardea Brown, Nancy Fuller and Duff Goldman ask them to step up their game with a fantastic Mardi Gras parade float.

Twelve bakers enter the Spring Baking Barn to create delicious desserts featuring the freshest fruit and flowers the farm has to offer! In the first round, host Molly Yeh challenges the bakers to make fruit tarts that showcase their distinct personalities. Then, the bakers must fight to remain in the game with a floral bonanza cake that wows judges Kardea Brown, Nancy Fuller and Duff Goldman.

Host Molly Yeh brings her love of coffee and tea to the competition with oversized stuffed coffee cookies in the preheat! Then, it's tea for two as the bakers must team up and work together to win over judges Kardea Brown, Nancy Fuller and Duff Goldman with a delicious dessert platter.

Spring on the farm brings many beautiful surprises, so host Molly Yeh challenges the bakers to bring the unexpected to their upside-down citrus cakes. In the main heat, judges Kardea Brown, Nancy Fuller and Duff Goldman are impressed with the bakers' out-of-the-box thinking and unique takes on pies.

Inspired by the famous Georgia Peach Ice Cream Sandwich, host Ali Khan challenges the bakers to invent their own spring delight featuring cookies, ice cream and fruit. Then they're assigned classic and beloved cookies to turn into a fabulous and tasty spring dessert for judges Kardea Brown, Nancy Fuller and Duff Goldman.

The first round is for the birds as host Ali Khan challenges the bakers to create spring songbird-themed desserts. Then it's all about celebrating the joys of the garden and the critters within. The bakers must make lush spring garden cakes with a surprise design element inside. Judges Kardea Brown, Nancy Fuller and Duff Goldman award the best baker the title of Spring Baking Champion and the $25,000 prize.

Eleven bakers begin the competition by making farm stand breakfast treats, and then they try to impress the judges with a cake and dessert tribute to happy, dancing cows; a look back at seasons past and sneak peeks of spring bakes to come.

The remaining bakers get ready to walk down the aisle for the biggest spring celebration of all -- the finale! Host Jesse Palmer puts two bakers head-to-head in a wedding-inspired challenge based on "something borrowed" recipes from the other competitors. Then, the finalists take on "something old" recipes provided by judges Duff Goldman, Kardea Brown and Nancy Fuller.

Fun spring getaways are the name of the game as host Ali Khan challenges the remaining bakers to combine destination desserts with classic snacks. The Spring Break fun continues as the bakers create a two-dessert landscape resembling a vacation in a national forest, amusement park, city or tropical beach. Judges Kardea Brown, Nancy Fuller and Duff Goldman decide which bakers make it into the finale.

Host Jesse Palmer gets ready for the Indian festival of Holi, the most colorful celebration in the world, by challenging the bakers to make doughnuts featuring an explosion of color and Indian flavors. Then, the bakers design elephant cakes that transport judges Duff Goldman, Kardea Brown and Nancy Fuller to Thailand's Songkran Water Festival.