Rachel Cocca-Dott and partner Matthew O'Conner of the cake shop Coccadotts on Central Avenue were eliminated after the first of three rounds on the show "Cupcake Wars" on the Food Network Tuesday night.
In the first "taste" round, competitors were asked to make an "MVP" cupcake inspired by the types of foods athletes would eat. This is because the two final participants would eventually be asked to bake 1,000 cupcakes with the winner displaying theirs at the 2011 ESPY Awards.
Cocca-Dott and O'Conner created an almond cake with fresh blueberries and cream-cheese frosting, with a touch of orange zest. Each was decorated with a word of encouragement on top. Other ingredients competitors could choose from included spinach, powdered sports drink, and garbanzo beans.
After their first cupcake batch contained too much salt, the pair had to re-start with about 13 minutes left on the clock. Cocca-Dott pulled the second batch from the oven without checking them and accidentally served the judges undercooked treats.
Candace Nelson, founder of Sprinkles Cupcakes, the world's first cupcake bakery, said the team's desserts were wet.
"I don't even know how you got that texture," she said.
Executive French pastry chef Florian Bellanger said it was too bad his cupcake didn't say “courage” because that's what he needed to eat it.
Cocca-Dott explained it was too bad because she had a lot more to show them.
Along with having their cupcakes showcased and eaten at the awards ceremony, the winners won $10,000.