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HomeMy WebLinkAboutHuron Expositor, 2016-02-10, Page 66 Huron Expositor • Wednesday, February 10, 2016 Local baker competes on the Food Network's Sugar Showdown Submitted Photo Erin Bolger, owner/operator of The Pink Flamingo Bakery & Boutique in Bayfield, along with her assistant Sharon Thompson, competed on the Food Network program Sugar Showdown which aired in Canada on February 3. They took time to pose with the judges and host of the show. Front from left in aprons: Sharon Thompson, Erin Bolger. Back from left, judge Elizabeth Falkner, judge Elizabeth Chambers, host Josh Elkin, judge Sharone Hakman. Valerie Gillies Postmedia Network Erin Bolger, the owner and oper- ator of The Pink Flamingo Bakery & Boutique in Bayfield, recently com- peted in - and almost won -the Sugar Showdown competition on the Food Network. No stranger to television studios, Bolger, a former TV makeup artist, entered the competition to help gain recognition for her three-year- old bakery. There was very little notice from the network that Bolger had eamed a spot in the competition and needed to show up at the studio in Toronto with an assistant. Sharon Thompson had just startedworking in The Pink Flamingo that week, so Bolger asked her to come along as her assistant. Thompson was nerv- ous, but agreed and even dyed her hair pink to represent the bakery. Due to contractual agreements, neither Bolger nor Thompson was allowed to give out information before the show aired on Feb. 3. Now that the episode has been broadcast, Bolger shared her pride about how they fared. There were two parts to the Prin- cess Cupcake challenge episode of the Sugar Showdown. In the first round, Bolger and Thomas com- peted against bakers from New Jer- sey and New Hampshire. Much like the show Master Chef, the bakers had a specific time period in which to create their cupcakes and were given a mystery ingredient that had to be featured in the creation. The cupcakes were judged on taste, look and uniqueness. The mystery ingredient was fresh figs. Bolger admitted during taping she had never tasted fresh figs before and certainly had never baked with them. Despite this challenge, The Pink Flamingo Bakery team made it through the first round, along with Tan's Tasty Cakes from Hamil- ton Square, N.H. The third team was eliminated. This was Thompson's first time on television. "She was really nervous going in, but I told her that once the baking started she would be so concen- trated on what she was doing that she would forget about the cam- eras," Bolger said. As predicted, Thompson was a great asset as an assistant and per- formed well. "It was a definitely a crazy - but fun - experience. The time goes by so fast in the kitchen you barely have to time to think or worry about the cameras. I didn't even know who the judges were until after the first round was finished. We were so busy I never had time to look up!" Thompson said. The biggest challenge for the duo was working in an unfamiliar kitchen. "The biggest challenges were walking into a strange kitchen cold, not knowing where to find things and even more intimidating was the timed competition with the judges shouting out to hurry and how much time was left, which was not enough," Bolger said. It was difficult to get everything baked thoroughly, followed byvery little cooling time. The cupcakes were flash frozen to cool, which still left them too warm for decorating properly. In the final round of competition, the two bakers were to create two separate types of cupcakes within the time frame. They were to be princess cupcakes suitable for a special party. This meant that presentation was even more important, while maintaining the quality of the cupcake. Both cup- cakes also had to be filled. Bolger decided to decorate one set of her cupcakes with fondant frogs and set Thompson to the task "Oh my poor little frogs ... I have never made fondant decorations so fast in my life! I wasn't sure how they were going to turn out but I was pretty happy with them in the end," Thompson said. During the show, some of the judges' comments were aired. At the end of the final round, one of the judges said she was very impressed with the pink lemonade icing Bolger had used on her cup- cakes, which is the signature flavour at The Pink Flamingo Bakery. All of the judges agreed that both of the bakers deserved the crown. How- ever, only one could be chosen to win the $10,000 prize. After much deliberation and much tension evident in the studio, Tan's Tasty Cakes was declared the winner, putting The Pink Flamingo Bakery in second place. "We've kept in contact with Tan and Rhonda, the winners, and I'm looking forward to taking a trip to New Jersey and visiting Tan's Tasty Cakes," Thompson said. Bolger grew up in Blyth, currently lives in Brussels with her husband and runs the bakery and boutique fromearlyspringthroughthe Christ- mas season. In the off-season, she continues to cater and take special orders through the bakerywhile the retail showroom is closed. Bolger had worked as a makeup artist on television shows for 20 years after graduating from Central Huron Sec- ondary School in Clinton. - with files from the Clinton News Record ATTENTION ADVERTISERS! DEADLINES rOur Weekly Deadlines are as follows: ADVERTISING & EDITORIAL Friday @ 2:00 pm tti OFFICE HOURS: Mon. - Thurs. 9am - 5pm • Fri. 8am - 4pm CLOSED TUESDAYS Baron Expositor 8 Main St., Seaforth f PH: 519-527-0240 www.seaforthhuronexpositor.com @IOJRC'H ID0 _ U D You are invited to attend these area churches ST. THOMAS ANGLICAN 21 Jarvis St., Seaforth Church Office 519-527-1522 holyspirit@tcc.on.ca The Rev. Lynn Mitchell Interim Priest Sunday, February 14 Worship at 9:3Oam Everyone Welcome Feb. 10 Ash Wednesday at 7:30pm EGMONDVILLE UNITED CHURCH Worship Leader Rev. Val Pitt Pastoral Support Minister for Huron Perth Presbytery Worship February 14th 10:30 a.m. Youth Sunday School 10:30 a.m. Adult Sunday School 9:45 a.m. Ash Wednesday, Feb. 10 www.egmondinformvilleunitedchurch.comionviewour For more atwebsite ri BETHEL BIBLE CHURCH An Associated Gospel Church 126 Main St. Seaforth 519-527-0982 Interim Pastor: Rev. Laurie Morris & Barry Hawkins Sunday Worship Service 11:00 a.m. Sunday School for all ages 9:45 a.m. TUESDAY EVENINGS: Youth Groups Junior & Senior High 6:30 - 9 p.m. Boys & Girls Club 7 p.m. Wednesdays 7 p.m. Mens & Womens Bible Study C.� EVERYONE WELCOME FIRST PRESBYTERIAN CHURCH 59 Goderich St. W. Seaforth 519-527-0170 Lorrie Mann - Organist Sunday Worship February 14, 11:00 am Guest Minister: Rev. Major Dwight Nelson Feb. 20, 5:30pm Games Night & Pot Luck Sunday School Nursery Provided as Needed (&-7•‘' ALL WELCOME Valerie Gillies Postmedia Network Erin Bolger, the owner and oper- ator of The Pink Flamingo Bakery & Boutique in Bayfield, recently com- peted in - and almost won -the Sugar Showdown competition on the Food Network. No stranger to television studios, Bolger, a former TV makeup artist, entered the competition to help gain recognition for her three-year- old bakery. There was very little notice from the network that Bolger had eamed a spot in the competition and needed to show up at the studio in Toronto with an assistant. Sharon Thompson had just startedworking in The Pink Flamingo that week, so Bolger asked her to come along as her assistant. Thompson was nerv- ous, but agreed and even dyed her hair pink to represent the bakery. Due to contractual agreements, neither Bolger nor Thompson was allowed to give out information before the show aired on Feb. 3. Now that the episode has been broadcast, Bolger shared her pride about how they fared. There were two parts to the Prin- cess Cupcake challenge episode of the Sugar Showdown. In the first round, Bolger and Thomas com- peted against bakers from New Jer- sey and New Hampshire. Much like the show Master Chef, the bakers had a specific time period in which to create their cupcakes and were given a mystery ingredient that had to be featured in the creation. The cupcakes were judged on taste, look and uniqueness. The mystery ingredient was fresh figs. Bolger admitted during taping she had never tasted fresh figs before and certainly had never baked with them. Despite this challenge, The Pink Flamingo Bakery team made it through the first round, along with Tan's Tasty Cakes from Hamil- ton Square, N.H. The third team was eliminated. This was Thompson's first time on television. "She was really nervous going in, but I told her that once the baking started she would be so concen- trated on what she was doing that she would forget about the cam- eras," Bolger said. As predicted, Thompson was a great asset as an assistant and per- formed well. "It was a definitely a crazy - but fun - experience. The time goes by so fast in the kitchen you barely have to time to think or worry about the cameras. I didn't even know who the judges were until after the first round was finished. We were so busy I never had time to look up!" Thompson said. The biggest challenge for the duo was working in an unfamiliar kitchen. "The biggest challenges were walking into a strange kitchen cold, not knowing where to find things and even more intimidating was the timed competition with the judges shouting out to hurry and how much time was left, which was not enough," Bolger said. It was difficult to get everything baked thoroughly, followed byvery little cooling time. The cupcakes were flash frozen to cool, which still left them too warm for decorating properly. In the final round of competition, the two bakers were to create two separate types of cupcakes within the time frame. They were to be princess cupcakes suitable for a special party. This meant that presentation was even more important, while maintaining the quality of the cupcake. Both cup- cakes also had to be filled. Bolger decided to decorate one set of her cupcakes with fondant frogs and set Thompson to the task "Oh my poor little frogs ... I have never made fondant decorations so fast in my life! I wasn't sure how they were going to turn out but I was pretty happy with them in the end," Thompson said. During the show, some of the judges' comments were aired. At the end of the final round, one of the judges said she was very impressed with the pink lemonade icing Bolger had used on her cup- cakes, which is the signature flavour at The Pink Flamingo Bakery. All of the judges agreed that both of the bakers deserved the crown. How- ever, only one could be chosen to win the $10,000 prize. After much deliberation and much tension evident in the studio, Tan's Tasty Cakes was declared the winner, putting The Pink Flamingo Bakery in second place. "We've kept in contact with Tan and Rhonda, the winners, and I'm looking forward to taking a trip to New Jersey and visiting Tan's Tasty Cakes," Thompson said. Bolger grew up in Blyth, currently lives in Brussels with her husband and runs the bakery and boutique fromearlyspringthroughthe Christ- mas season. In the off-season, she continues to cater and take special orders through the bakerywhile the retail showroom is closed. Bolger had worked as a makeup artist on television shows for 20 years after graduating from Central Huron Sec- ondary School in Clinton. - with files from the Clinton News Record ATTENTION ADVERTISERS! DEADLINES rOur Weekly Deadlines are as follows: ADVERTISING & EDITORIAL Friday @ 2:00 pm tti OFFICE HOURS: Mon. - Thurs. 9am - 5pm • Fri. 8am - 4pm CLOSED TUESDAYS Baron Expositor 8 Main St., Seaforth f PH: 519-527-0240 www.seaforthhuronexpositor.com