“I would say 90 percent of our cakes are frosted butter cream with fondant accents. “He’s not a decorator, he’s really the baker but he did that perfectly,” she said.Īnother advantage the Johnston team had is they specialize in butter cream. It never crashed and her husband Tom got it right on the first try. They won the whole competition with that cake. Gold coins, scarves, and things like that were on the cake and next to it was the magician’s top hat levitating over the cake,” she said. We did a magician’s bag with a tiered cake coming out of it and two magician’s buddies were in it throwing tricks out. The magnets are hidden inside the portions of cake and it takes a steady hand to put the top layer into position so that it levitates. Since there’s no friction in place, once it’s set in motion the top tier can do a slow spin and will continue to turn unimpeded. Electromagnets can be very strong and push one another away completely allowing the weight of the top tier to remain in place. The trick works by using the repelling force of two magnets. “I told my husband he was in charge of that,” she laughed.
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“I think he was from England and he showed us all how to use it before the show,” she said.
The producers flew in the man who had created the trick with the magnets to teach the teams how to use the magnets. “That was something we had never used before in cake decorating,” she said. Round three was the cake round and judges wanted to see something extraordinarily magical the cake had to be three feet tall, and part of the cake had to be levitating and not touching any other part of the cake. That creativity won them the second round and a choice between $1,500 cash or an additional 15 minutes in the final round.
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When the judges broke it open, they had used cinnamon smoke so when it was cracked open it puffed smoke out of the ball. “The second round we did fudge brownies that had coffee ice cream inside a clear isomalt dome so it looked like a magic crystal ball,” she said. The challenges were taken from the theme for the show, The Perfect Illusion, and all missions were based around a magical idea. The second-round challenge was to create something magical and interactive. “Any time that you save in the first two rounds you can bank for the third and final round if you advance.” “You’re trying to beat the clock and you only get three hours for the first two rounds,” she said. The illusion was good enough for them to advance and escape elimination. “We made mini terracotta pots with a layered carrot cake inside and a chocolate carrot on top,” she said. The first round, the teams were tasked to make a cupcake or mini-cake with a realism challenge or illusion. With each round, a team that falls short of the assignment is eliminated. The show is a competition with four teams of two pastry chefs that are timed to finish their project and meet the qualifications for each challenge.
“They called us two days before we were to fly out to California that we would be on the show and we would tape in late February,” she said. They found out in January of this year that they would appear on the show - and then silence. On : 5 things to know on the Houston dining scene “That was going to be my husband since he does the majority of the baking at the bakery now,” she said. Having a second opportunity to do the show seemed incredible so they sent in a written submission, a video interview, and she also had to name a partner to help her on the show. “I’m assuming they found us on our social media,” she said. She told them to call back the following year, never believing they’d hear from them again, but they did. “They reached out to us last year on Facebook, but I was getting ready to have a baby in three weeks and there was no way,” she laughed. The couple has owned Suzybeez for four years and was surprised to be invited to compete on the show. “It was an awesome experience!” Caty said. Growing food for people in need: Gardening collaborative created to benefit Cypress community
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