Carrie White Cupcake:

Chef Sydney did not disappoint. She presented a pumpkin spice and everything nice cupcake with a cream cheese frosting. Aesthetically, the cupcakes had a balanced fluffy appearance and the presented desserts had near symmetrical concentric spirals of frosting and were dusted with a cinnamon sugar accent. After the first bite, my palette was treated to the moist and spongy cake with a strong pumpkin kick; however, the pumpkin was nicely accentuated by the creamy and delectable cream cheese frosting. I did have one critique, upon unwrapping the treat I noticed my hand was covered with a fine, gritty powder. I suspected it was simply excess cinnamon sugar but my mind could only imagine the worst. In essence, Chef Sydney demonstrated her superior skill in decorating, flavor, and cake texture.

Michael Myers Bundt Cake:

Chef Lucia exhibited a wonderful pumpkin bundt cake with a rich cinnamon glaze. The presentation was about as nice as any bundt cake could get, round, and a hole in the center. The lacking presentation was made up in the flavor department, her blend of organic pumpkin, deluxe spices, and herbs coalesced into a magnificent composition of savory goodness. The cinnamon glaze brought the pumpkin flavor to life and accentuated the cake nicely, but none of this came without a price. The texture of the bundt cake was good, but not great. It was — moist. Too moist. In the end, Chef Lucia did her best to bring us a damp, yet delectable piece of fall flavor.