I would suggest that it is the bombshabomb for exposure and marketing purposes for your business and eternal well deserved bragging rights.

I would also suggest to not ship your cakes or equipment. Go early and bake there or something. Drive maybe. Get someone to drive it all there for you or something.

The big deal on the spots where people look like they are bragging their mouths off their faces and being shockingly innaproprite is when they are merely responding to leading questions. "Did you come this far to loose?" "Oh, I've come here to win!" I mean it's a natural response to the question but they leave out the question and just show the chutzpah (not our beloved Chutzpah I mean the other noun : ) So beware of how you respond--picture your words in lights without any context.

I hope you do it and I hope someone picks me someday to be their helper. I'm fast and I can follow your lead. I would have terminal diarrhea to be 'the one' but I'd love to assist. I think. Wait--brb--gotta go...

I would most likely decline.. flattering offer, but I don't think I'd ever want to be on TV like that. My husband would be on me to do it though.. . I have ne desire to be that stressed out.. and having it be on national TV makes it that much worse.

It would be very flattering though.. and I would think about it a lot.. and MAYBE say yes.. but probably not. It's one of those things I'm sure I'd regret if I didn't go for it.. the exposure would be great.

Some help I am right?? Me and my I'd sorta kinda maybe not do it by maybe do it but probably maybe not but maybe yes..

Stock up on Imodium, Kaopectate, Pepto Bismal, Depends...barf bags...

Oh, Bethola, that's the best idea I've heard so far...have those know-it-alls do the making of all the cakes. If Kerry Vincent had said some of the things to me that she said to those poor people slaving to get their work done, I'd have told her to quit sucking on the lemon, take the stick out of her a@@ and sit down.

And for all of the people who say that she can be really nice, I'm sure she can be, but they sure don't show it in the editing of those shows!

Yeah, well, I think Stevie has issues of her own! LOL She is quite the "bohemian"! I saw her Christmas Tree Challenge she did with her mom.....well.....I'll just leave that where it lies!

Beth in KY

CoutureCake, you sound like you know the how's, what's, why's, etc. of these challenges. (Boy, wouldn't I like to sit with you in a room for an hour and pump you for stories!). My burning question...how does FN find the people they end up asking to be on the challenges? Luck? Locality? The "old boy" network? I'd love to know!

I am very very novice in crafting show pieces. I've never done one, however I've watched EVERY challenge dealing with cakes and goodies that has been aired.

My advice:

If you use cereal bars, crush up your rice before you form it. This gives you a denser rice cereal brick.

For cake, make sure you make lots extra and make it as dense as possible. Unless it's a tasting competition make it as cheap as possible too. Don't just call the big names for sponsor, try your farmer's markets or grocery stores to see if they give you a great deal on the ingredients.

Compare cost of ingredients, time away from regular business and that cost vs possible winnings.

It could really help your business. I never heard of Duff before he was on challenge and now look at him he's a HUGE food network star. He's competed, judged and is now opening a second shop. I'm sure that is partly do the the publicity he gets from Ace of Cakes.

Also, have backup plans for armatures (if you're using them) I've seen way too many cakes flop because support structures were weak and didn't hold up to the demands.

On another note, my dream challenge would be ALL BUTTERCREAM decoration challenge. I'm so sick of seeing fondant, fondant, fondant on cake. It's beautiful and it's easy to mess up, but I really cherish the big buttercream cakes of past decades.

Best of luck and keep us posted.

also with the rice krispie treats, decrease the amount of fat content (butter) as it will help them set up stronger. You can't eliminate it entirely but the less fat the stronger stacking it will be.

Cake - use what YOU are used to working with!! Also, skip adding things like flavoring unless it is a tasting competition too...

Get a level or start using the "Stress Free Support System" as it'll help you make sure things are level without much stressing.

wow!!! congratulations!! that would be such an honor...even if you did say no. You must make some amazing cakes!!! I would love to see some of your work, do you have a website? I say, go ahead. It might be a bit stressful, but nowadays...what isnt? It would be a great experience even if you didnt win and GREAT for your business. Just go in with both eyes open and well prepared. Let me know when you will be on, I would love to see you and say "HEY I know her!!!" us CCers are all routing for you! best of luck!

Thank you so much for all your great advice and thoughts. After careful consideration (and an overwhelming desire to vomit at the sheer thought of what I am getting myself into) I have decided to move forward with it. For those who wanted to know how I was chosen, I was told that they cruise the internet for new talent. That's how they found me.

I promise to reveal myself, along with my work, once I have completed the process. For now, I have to focus on the task at hand.

I had someone in mind for an assistant should I be called, only to learn today that she is not at all interested. She said she cannot take the pressure. So, what to do about that??

So, that's my new dilemma. How does one go about finding a talented and experienced assistant? It's not like I can just produce someone overnight! I don't know anyone else. Geez, the stress of it all and I don't even know if I'll make it on there yet.

Oh how absolutely exciting for you!!!

I hope you can find a good assistant- I'd apply for the job, but my upcoming hand surgery and my loathing of Kerry Vincent would keep me from participating! *oops* Did I say that out loud?

Good luck to you!

Two words: Kerry Vincent I've always said I'd pee in my pants if I was even in the same room with her. I can't imagine undergoing her scrutiny!

Really! She even said her overall performance would damage her business reputation. I think I would have done what the girl did with the bridge competition and quit half way through if I started to have sagging issues like her Trump Tower. It only got worse from there. I was embarrased for her.

Congratulations......that is awesome! I would love to learn the tools of the trade from someone with your obvious experience.

Yah, I think everyone on here touched on some good pointers. You want to make sure you practice, you want to also make sure you have more than one medium for the just in case factor. Ive seen too many challenges where either their fondant wasnt working correctly (think it was Chocopan that he was using), or they run out of it! So I would overkill on the supplies. Also I would make sure you have a great cake recipe that will really hold up under pressure and since you have no idea what the challenge is, make sure it also tastes great!
I would limit the "whining" that you see so much of, just makes you look unprofessional. Also, try to be as professional at all times. Make sure your station stays somewhat clean because I know Kerry will put her two cents in if it isnt! Dont have "decoratoritis" that she calls it where the piece is overly decorated. Make sure your support system is part of your design and not something that looks like an afterthought.
And most of all, try to have fun with it. I know it seems like it would be impossible but the people that get chosen for these challenges have what it takes and they recognize that out of you. This will give your business an amazing boost !
And.... Congratulations! I would be so tickled over it they would have to sedate me!!!! And Good luck! Im sure you will do your best and we all are routing for you!!

You could end up spending a couple thousand dollars on practice pieces. Only you know if that is in your budget.

The next thing I am going to recommend is to bring Massa Ticino tropico fondant with you. It is formulated for warm climates and doesn't sweat going in and out of the fridge, which can make things a lot easier. Also, get a cream cheese pound cake recipe and substitute shortening for all of the butter in it. Yes it will not be delicious, but it will be dense, cheap, and sturdy as the pyramids.

Congratulations on being asked!

As far as ideas, we would contact Norman Davis from the Sweet Life in Virginia or Bronwen Weber in Texas. Let them know who you are and what you've been asked to do. They started out as unknowns to Food Network, as well, and look where they've ended up.

We met both Norm and Bronwen at Orlando ICES and they are both delightful. We're sure they'd give you some moral support.

Paul & Peter

Okay, so this is off topic but I think you are so incredibly lucky and I was wondering if you get to meet any of the FN peoples like Paula or Alton??? (Yes, you all can think I am a red-neck hick from NE, but I have never met or seen anyone famous). You must be really, really, REALLY good at cake decorating for them to call you! CONGRATULATIONS!!!!

I first want to say CONGRATULATIONS! That is so awesome that they picked you for a challenge. I know that I would be so nervous and I wouldn't be able to do anything. Shucks, I was shaking so bad, I could hardly finish my cakes at OSSAS this year and then, when I realized that I had actually won something, I didn't even want to go up and get my ribbon, but I was very thrilled to go anyway.

As OSSAS this year, we got to watch Marina Sousa and Dawn Nemec practice for the Miley Cyrus cake challenge that was being held the next weekend. They went over how they came up with their design, how it is supported and how they created each and every design element. It was amazing to see the whole process and even more amazing was the number of hours spent on it before they started making any part of it.

Chef James Rosselle was on there also and also made amazing cakes. He had spent over 40 hours prepping for for the demo cake he was making, just for OSSAS.

Good Luck and practice, practice practice. It looks like originality is counted very high but make sure and read the rules.

Regarding personalities and how they are on TV - Kerry Vincent is a sweetheart in person. She knows cakes and she is such a supporter of the cake arts. However, she holds very high standards for people that are cake artists and she knows what they can do and she is disappointed, and right so, when they don't perform at the level she knows they can. To have her smile at me and congratulate me in person was such a thrill. I think that TV has portrayed James Rosselle as a bit of a snob also. He is the one that makes the awesome flowers and won the sweet 16 party, much to everyone's surprise. He is just the nicest guy in person, very personable, very humble and not at all like what he is portrayed as on TV. We had a lot of fun talking to him and I was embarrassed because I felt like we monopolized him but he had just kept talking.

sorry to hijack the thread. I love FN Challenges but I know that TV likes drama and people aren't always as they are portrayed. It's amazing what editing can do....

Best of luck to you! If you do it, you have to have full confidence in yourself and not be seeking it from other people. You have to find it within first...before you go looking for it elsewhere!

Congratulations!