Fan favorites from the Kid's Baking Championship return to the kitchen to take on two spooky challenges; something sweet and scary in the first heat; contestants must become mad scientists in the second heat and bake up a hybrid monster dessert.

In the final challenge, the three remaining kid bakers battle it out for the title of Kids Baking Champion while making spring break-themed cakes. Which baker will emerge the winner and take home $25,000?

The most beloved challenge from the first season of Kids Baking Championship is back with a twist. For dessert impostors 2.0, the four remaining kid bakers must make a dessert item that looks like a savory dish and also create a savory cupcake for "dessert." It's dinner in reverse!

To celebrate candy in all its glory, the five remaining kid bakers must use three types of candy in a dessert but also keep it balanced, because it's a fine line between candymonium and candy overload!

The six remaining kid bakers get creative as they invent lunch box desserts. The good news? Trading items is allowed. The bad news? Carrot sticks are tough to work into a dessert!

The French macaron is the new cupcake, so the seven remaining kid bakers must take on this extremely demanding dessert, producing three dozen colorful macarons and stacking them to at least five inches high.

Valerie Bertinelli and Duff Goldman turn up the heat and ask the remaining eight bakers to incorporate chilies, peppers, cayenne and more into their chocolate creations. The kid bakers must balance the heat in their sweets, so that they showcase the flavor without overwhelming the judges' taste buds.

Time to hop on the "Eclairis Wheel" as the nine remaining kid bakers take on a sweeping new trend in baking: the radically elevated and decorated eclair. This cream-filled challenge will test the young bakers to the max!

For kickoff to the Kids Baking Championship, get ready to eat pies! For their first challenge, Valerie Bertinelli and Duff Goldman ask the 10 best kid bakers in the country to elevate classic pies to an art form, but what's pie without homemade ice cream?