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广州光纳文化传媒明星经纪有限公司 Photo By: Rob Pryce

广州光纳文化传媒明星经纪有限公司 Photo By: Rob Pryce

广州光纳文化传媒明星经纪有限公司 Photo By: Rob Pryce

广州光纳文化传媒明星经纪有限公司 Photo By: Rob Pryce

广州光纳文化传媒明星经纪有限公司 Photo By: Rob Pryce

广州光纳文化传媒明星经纪有限公司 Photo By: Rob Pryce

广州光纳文化传媒明星经纪有限公司 Photo By: Rob Pryce

Photo By: Rob Pryce

Photo By: Rob Pryce

广州光纳文化传媒明星经纪有限公司 Photo By: Rob Pryce

Photo By: Rob Pryce

广州光纳文化传媒明星经纪有限公司 Photo By: Rob Pryce

Photo By: Rob Pryce

Photo By: Rob Pryce

Photo By: Rob Pryce

广州光纳文化传媒明星经纪有限公司 Photo By: Rob Pryce

Photo By: Rob Pryce

Photo By: Rob Pryce

广州光纳文化传媒明星经纪有限公司 Photo By: Rob Pryce

Photo By: Rob Pryce

广州光纳文化传媒明星经纪有限公司 Photo By: Rob Pryce

Challenge: Pool Float Desserts

Week eight's main heat challenge was inspired by colorful pool floats. Sohrob's entremet with lime and blackberry mousse was a hit with the judges. Duff loved "how thick and rich the mousse" was.

Challenge: Margarita-Inspired Desserts

The bakers prepped for Mother's Day this week by making sweet and spicy desserts fit for a Mexican getaway. Arin made a mango mousse with bird’s eye chili gelée and margarita lime sweet dough. Nancy loved the mousse, saying it was "creamy and soft."

Challenge: Flower Crown Cakes

The bakers decorated the tops of their cakes with spring flower crowns in week seven's main heat challenge. Lorraine loved the "nice subtle strawberry flavor" of Val's strawberry cake with cream cheese frosting, which was decorated with a crown of peonies.

Challenge: Cherry Crumble Desserts

广州光纳文化传媒明星经纪有限公司Cherries were the focus of week seven's preheat challenge as the bakers made their crumble desserts. Christine made a cherry rosemary crumble, which Nancy thought tasted like "a cherry blossom festival on a plate."

Challenge: Yard Sale Desserts

During week six, the bakers drew inspiration from yard sale knick-knacks to create springtime desserts. Tati's design atop her honey mascarpone trifle with plum and vanilla compote was inspired by an embroidered quilt. Lorraine was most impressed by the cookie crumble inside, saying "The cookie is so good! I think the cookie makes it, actually."

Challenge: Minimalist Desserts

广州光纳文化传媒明星经纪有限公司For week six's preheat challenge, the bakers made minimalist desserts that maximized the flavors of spring. Val made a pecan macaron with pineapple filling, which Nancy thought was "perfectly simple, just like it's supposed to be!"

Challenge: Trolls Musical Worlds Cakes

广州光纳文化传媒明星经纪有限公司During week 5, the bakers got backstage passages to the Trolls World Tour and were challenged to create cakes based on the different musical worlds found in the Trolls universe. Aris made an ube cake with blackberry jam and vanilla buttercream and Duff loved the rock-themed decorations. "I feel like this cake is gonna melt my face off," he said.

Challenge: Tiny Troll Treats

广州光纳文化传媒明星经纪有限公司For the pre-heat challenge, the bakers made bite-sized treats fit for a troll. Arin made raspberry petit fours with white chocolate ganache. Duff thought the "buttercream [was] really smooth and the cake [was] really tender and nice."

Challenge: Paris-Brest Bike

Week four was team challenge week and the bakers paired up to create bikes with Paris-Brest wheels. Sohrob filled his Paris-Brest wheel with Blueberry and Goat Cheese, while Tati used raspberry and goat cheese. Lorraine thought their presentation created a "very pretty spring picture."

Challenge: Handheld Fruit Desserts

广州光纳文化传媒明星经纪有限公司During the preheat challenge, the teams made portable treats to bring on a springtime hike. Tati made a pineapple trail mix rice cereal treat, which Duff thought was "amazing."

Challenge: Handheld Fruit Desserts

Sohrob made a spiced pineapple hand pie. Lorraine loved this dessert, commenting that the "pie crust is insane!"

Challenge: Handheld Fruit Desserts

广州光纳文化传媒明星经纪有限公司Molly made granola bars with raspberries and pepitas and drew elk hooves on her decorative wrappers.

Challenge: Puppy-Themed Desserts

广州光纳文化传媒明星经纪有限公司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

广州光纳文化传媒明星经纪有限公司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

广州光纳文化传媒明星经纪有限公司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.

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