In a whimsical world of Easter treats, host Sunny Anderson challenges seven talented bakers to make tasty and imaginative holiday masterpieces inspired by nostalgic Easter candy and outrageous Easter themes. Chefs Jordan Andino and Claudia Sandoval judge each round of competition, sending the best bakers hopping on their way to victory while one competitor goes home. In the end, only one baker will claim the Bunny Money grand prize: a golden Easter egg filled with $25,000!
This was a crazy ride with lots of ups and downs but I can honestly say I am honored to call these amazing artists my friends.
During the finale of Easter Basket Challenge, Ora Beth found herself the winner of the grand prize golden easter egg. Easter Basket Challenge aired on The Food Network in March 2021 and streams on Discovery Plus.
Ora Beth started her career honing her craft in local bakeries around Northern California. While she is a classically trained pastry chef, her love has always been cake! For over 10 years, she has been providing clients with the ultimate experience – bringing to life an edible piece of art for their celebration. She has created cakes for celebrities and high profile clients all over the world, and she has studied with top sugar artists.
All this preparation came with her as she competed on Food Network’s Easter Basket Challenge and won! Her family often remark on how competitive she is, so it came as no surprise to them when she took home the title of Champion. While not every day is as intense as the competitive arena, she harnesses that drive by pouring her passion into every cake and dessert she makes.
Born and raised in Hawaii, Curt Yamada, brings to Flour and Bloom Cakes over 20 years of professional baking experience. He discovered his love of baking at a young age, while helping his mother make Christmas cookies. Always drawn to the visual arts, he studied painting and photography, and in college majored in Art and Media Communication. After obtaining a Master of Fine Arts degree in Film and Television Production, he stumbled back into baking when he took a professional pastry class while between film projects. Deciding that he could combine baking and art, he enrolled in culinary school.
He started his professional career at a San Francisco favorite, Noe Valley Bakery, before moving to Minneapolis where he honed his craft as a cake artist. Returning to the Bay Area in 2014, he worked as a decorator at different wine country bakeries, before helping to start up Flour and Bloom Cakes in 2018. He loves 80s music, the color teal, Corgis, and is the king of eye rolls and sarcastic comments.