A Disputa dos Confeiteiros - Primavera

Ten competitors celebrate the bountiful fruits and bright colors of the season by making tie-dye mini cheesecakes. The competition intensifies when the bakers are asked to incorporate fresh herbs into their naked ombre cakes.

The bakers create cupcake flower arrangements, amping up the flower power with floral essences. Then the competitors are challenged to craft mirror-glazed gazing balls and plate them in edible gardens.

The bakers work in teams to create mini pies perfect for an outdoor gathering. In the main heat, the competitors make desserts using three items from a picnic basket.

The bakers take on eclairs and edible goodie baskets filled with two types of baked treats -- one of which must use a hard-boiled egg.

The bakers create berry tiny desserts that pack a big punch. Then it's an explosion of color and design as they take on spring-patterned roll cakes.

The bakers use agave as the only sweetener in an assigned dessert and create succulent cakes that rival the real thing.

An often overlooked fruit is incorporated into baked goods in the pre-heat challenge. Then, in the main heat, the bakers must "springify" a winter dessert.

The bakers use so-called ugly ingredients to make beautiful desserts. Then they are tasked with creating vibrant and colorful geode cakes using handmade rock candy.