Carrie White Cupcake:

Sydney cupcakes took a really adorable form and looked very autumnal with a sprinkle of cinnamon adorning each. However, the frosting beneath the cinnamon was minorly disappointing. As a big fan of cream cheese frosting, I hoped for a fluffy, light frosting that can be accomplished with a lot of practice, but this frosting was too dense and gritty for my taste. Luckily, the cupcake was saved by a really phenomenal cake, which although not quite as moist as the bundt cake, had a lot of flavors and different textures within it. These cupcakes are a recipe for fun and are great for any fall parties or events. And although the frosting’s texture was the dealbreaker for me, Sydney created a very pleasing and interesting take on a traditional pumpkin flavor.

Michael Myers Bundt Cake:

Lucia’s bundt cake was a refreshing take on pumpkin flavors that we see throughout autumn in lattes, pies, and even Pop-Tarts. The presentation was classic and seemed easy to recreate. Although the other judged seemed to frown upon the texture, the moistness of the cake was what separated it from a lot of bundt cakes which are dry and dense. In recreating the recipe, though, evenness of texture inside the cake would be a challenge to keep in mind. The glaze on top complimented the presence of some spice within the cake. Although there were some spices and herbs in the cake, the pumpkin shined through but didn’t feel unnatural or forced, like in many manufactured pumpkin-flavored products. Lucia overall pulled off a really nice twist on a timeless cake that is sure to please a wide variety of pallets and tastes.