Hey everyone! For those who might have missed it, I had an incredible experience competing in Food Wars Season 2, specifically the “Battle of the Champions” special episode (Season 2, Episode 6, originally aired as “Rose Parade”). It was a whirlwind of creativity, pressure, and ultimately, sweet success!
And for anyone just discovering my baking journey, you can also check out my winning episode from the series premiere, “Seaworld Birthday Bash” (Food Wars Season 1, episode 2)! It was an amazing start to my Food Network adventure.
Food Network’s Food Wars Season 2: Battle of the Champs – My Recap
Returning to the Food Network for Food Wars Season 2 felt different. Having won my previous episode, I felt a mix of confidence and the added pressure of competing against other champions. This time, it was about proving myself as the “best of the best.” This marked my second appearance on Food Network, and the excitement was just as palpable as the first time!
The theme for this high-stakes episode was the elegant 2011 Rose Parade Queen Coronation. Everything, from our cupcake flavors to our final display, had to capture the essence of this iconic event.
Before the cameras started rolling, here’s a quick snapshot with my amazing assistant, Jordan! It was definitely an early morning, but the adrenaline kept us going.
Round 1: The Taste Challenge – Rose Parade Ingredients!
The first round of Food Wars Season 2 was the infamous “Taste Challenge.” The twist? We had to incorporate three secret ingredients into our cupcakes, and these weren’t your typical baking staples! Our mystery basket was filled with items found on Rose Parade floats: onion seed, wheat grass, parsley, oats, poppy seeds, raisins, white beans, and more! Talk about a culinary curveball!
Navigating this unusual ingredient list, I chose parsley, white poppy seed, and flax seed. My strategy was to build a flavor profile around a lemon buttermilk cake. Lemon, I reasoned, would be the perfect bridge to connect the herbaceous parsley and the subtle nuttiness of poppy seeds. Thankfully, my instinct paid off! Knowing this was the champions edition of Food Wars Season 2, I knew I had to take risks and step away from predictable cupcake flavors. Playing it safe was definitely not an option if I wanted to avoid elimination.
For the frosting, I wanted something equally bold and unconventional. Plain buttercream just wouldn’t cut it on Food Wars Season 2! I decided on a goat cheese frosting. Yes, you read that right! I envisioned the tangy goat cheese complementing the lemon cake beautifully. And let me tell you, it was a flavor revelation! While goat cheese in frosting might sound unexpected, the subtle tang, combined with creamy cream cheese, sweet powdered sugar, a touch of honey, and nutty ground flax meal, created a truly decadent experience. One of the judges even raved about it, saying she could “eat it by the spoonful!”
To complete the cupcake and tie all the flavors together, I crafted a homemade honey flax poppy brittle. This brittle added a delightful crunch and sweetness, echoing those sesame honey candies we all love, but with a sophisticated twist. I promise to share the recipe soon because it’s incredibly easy to make and utterly addictive!
Round 2: Taste & Presentation – Rose Queen Coronation Cupcakes
Round 2 of Food Wars Season 2 upped the ante, with 50% of the judging based on taste and 50% on presentation. Our challenge was to create three additional cupcake flavors, decorating them to embody the elegance and grandeur of the Rose Parade Queen Coronation. My goal was to design flavor combinations that not only tasted amazing but also visually complemented the decorations, capturing the complete essence of the Rose Parade and the Queen’s coronation.
My Round 2 Cupcake Lineup:
- Red Velvet Cupcake with Vanilla Rose Water Cream Cheese Frosting: A classic with a floral twist, and you can find a similar recipe here.
- Vanilla Lavender Ginger Cupcake with Honey Cream Cheese Frosting: A delicate and aromatic cupcake with a touch of spice and floral notes.
- Chocolate Cupcake with Mint Chocolate Ganache and Raspberry Filling: A rich and decadent cupcake with refreshing mint and fruity raspberry.
The pressure was on as we started decorating!
My first cupcake, the Red Velvet with Vanilla Rose Water Cream Cheese Frosting, was designed to be a visual and flavorful representation of roses, a quintessential symbol of the Rose Parade. The rose water in the frosting elevated the classic red velvet, adding a fragrant floral note that perfectly aligned with the theme. It was my way of directly incorporating the “rose” element from the Rose Parade into my creation.
For the second cupcake, I wanted to capture the feminine and delicate essence of the Rose Parade Queen Coronation event itself. The Vanilla Lavender Ginger Cupcake with Honey Cream Cheese Frosting was designed to be light, fragrant, and subtly spiced. Using my basic vanilla cupcake recipe as a foundation, I infused lavender and ginger for a delicate floral and spicy aroma. The honey-infused cream cheese frosting harmonized all the flavors, creating a sophisticated and memorable cupcake. To visually represent the coronation, I topped these cupcakes with handcrafted fondant crowns, each adorned with an edible pearl, placed on a miniature fondant pillow – fit for a queen!
Here’s a closer look at the 100% edible fondant decorations for the first two cupcake designs! I pulled out all the stops to impress the judges on Food Wars Season 2, using edible pearls, edible glitter, lustre dust, fondant molds, cutters, and stamps, and a whole lot of quick thinking! You can find most of these supplies at cake and candy stores or online.
My third cupcake was inspired by the first round’s Rose Parade float ingredients. I wanted to represent the very foundation of the parade – the floats themselves, which are built using plant materials. The Chocolate Cupcake with Mint Chocolate Ganache and Raspberry Filling was designed to resemble a sprouting plant. I used my moist chocolate cupcake recipe, filled it with a bright raspberry filling for a burst of fruitiness, and then dipped it in a rich chocolate ganache infused with fresh mint leaves for a refreshing twist.
To achieve the “plant” look, I dipped the cupcake in the mint chocolate ganache and then rolled it in crushed chocolate cookie crumbs to resemble soil. I then placed the cupcake in a mini flower pot and added edible rocks and a fresh mint sprig to complete the plant illusion.
They turned out even better than I imagined! They really looked like miniature plants, don’t they?
With seconds ticking down, we made sure every plated cupcake was perfect for the judges’ discerning palates.
The judges’ reactions were incredible! They loved the cupcakes and devoured every single one. Candace Nelson, founder of Sprinkles Cupcakes and a Food Wars judge, said, “Lindsay created a trio fit for a queen, and I dubbed her the master of detail. Her fondant decorations were gorgeous, and her flower pot cupcake was ingenious. Florian and I were also both impressed at how well the rose water frosting paired with her red velvet cupcake.” Hearing such praise from industry icons was truly rewarding!
Round 3: The 1,000 Cupcake Display – Coronation Extravaganza!
Making it to Round 3 of Food Wars Season 2 was a dream come true! The final challenge: bake 1,000 cupcakes and create a display fit for the Rose Parade Queen’s Coronation! The scale of this round was immense, and the pressure was higher than ever.
Here’s a behind-the-scenes shot of the action. You can even spot the judges observing in the background!
Frosting hundreds upon hundreds of cupcakes in record time was intense! The ovens were working non-stop for what felt like forever.
I had a crucial meeting with the carpenter to explain my vision for the display and ensure every detail was executed perfectly. Communication was key in this high-stakes round of Food Wars Season 2.
Here’s a glimpse of my very quick sketch – I had to explain every inch of it in detail to bring my vision to life!
Putting the finishing touches on the display, carefully adjusting the cupcake tower designed to resemble a giant “cupcake queen” on her pedestal.
I decided to swap out the mini flower pot cupcakes for giant versions to create a “cupcake bouquet”! This bouquet effect was achieved by sticking the chocolate mint cupcakes onto a covered styrofoam ball using toothpicks, adding fabric leaves and roses for vibrancy and color. Here I am attaching the first few cupcakes, filling in the gaps to create the bouquet shape.
The cupcake bouquet, almost complete! I was thrilled with how it was coming together. One of the judges even commented that the cupcakes hidden amongst the rosebuds were a lovely surprise!
Each cupcake flavor had its designated place in the display. Here’s the “cupcake queen” on her pedestal, surrounded by the Round 1 cupcakes and the chocolate cupcake bouquets.
I replicated the silver crown and purple pillow decorations from the lavender ginger honey cupcakes to create a giant cupcake tower, ensuring a cohesive and visually stunning presentation. The red velvet rose cupcakes were showcased on gold pedestals, adorned with leafy vines, leading to a red carpet sprinkled with fresh rose petals!
The moment of truth – the judges examining my cupcakes and display!
My display side-by-side with the other returning champion finalist’s creation… Which one would you choose for the Rose Parade Queen Coronation event? 😉
Thank you to everyone who tuned in, cheered me on, and continues to support my baking journey! Your sweet emails and encouragement mean the world to me. YOU are the reason I do what I do, so thank you for the endless inspiration and motivation!
Don’t forget to explore my entire video series on youtube.com/lindsayannbakes for tons of cupcake recipes, decorating tutorials, essential baking tips, and so much more!
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