Cut both short ends straight and even through all three cakes.
Stack the cakes with the rounded one on top. Use a long, serrated bread-slicing kinfe to shape the cake. Mini baking M&M's (use only red, orange, yellow and green)Ģ packages (2.17 ounce) original Fruit Skittles (use only red, orange, yellow and green)ĥ/8-inch antique brass hasp (latch), optional ġ can (16 ounces) ready to spread chocolate fudge frosting You also might hum that New Yawky Sinatra tune. Patrick's Day.Īnd all you readers out there, direct your positive brain waves and good vibes toward the East so the Sara Lee folks will be walkin' in a Winder Wonderland this Thursday when they judge the contestants. on the kid-oriented "F/X" program) crafting a Lucky Shamrock from Sara Lee Pound cake in honor of St. The five finalists will be on television Friday (rumor has it. Prizes? We're not talking small potatoes here. This Thursday, our personable cake crafter will be doing his thing in New York City at Manhattan's Children's Museum, with his parents anxiously watching.Įlsewhere, collectively holding their breath for a victory, will be Scott's sisters Jill, a freshman at Whitman College in Walla Walla, Wash., and Julie, a junior at Murray High.Īlso chanting the "Win With Winder" mantra will be the Utah grandparent contingent: Lucille Rogers of Lehi, and Salt Lakers Jack and Laura Winder. Final touches were added: a white chocolate chip necklace, candy jewels protruding from the sand and Skittles dub-loons.įinally, using his mother's expertise gleaned from the Pillsbury Bake-Off, he made the frosting-coated creation several times to test the feasibility of the public re-creating the idea.Ī picture of the Treasure Chest and the recipe were sent to the Sara Lee Bakery in the nick of time. Since R&D was getting expensive, they decided to make a model out of foam rubber.Īfter engineering a way to prop open the lid (using wedges of pound cake) the treasure chest looked even better. Scott envisioned the delicious project sitting on a pile of brown sugar. Then the Treasure Chest idea materialized. The Winder team envisioned an aquarium with Nerds for gravel, Big League Chew, Swedish Fish and pale blue icing.īut after making two fish tanks, they decided to try something with more pizazz. Scott got into the project with even greater enthusiasm when he read the contest rules: The First-Ever No-Bake Bake-Off! "But it was Aunt Evelyn from Oregon who clipped the contest information from a grocery store food saver section," notes Jim Winder, Scott's techninical adviser (and dad). "He's money-motivated," says his mother, who, along with nieces and nephews, helped in the brainstorming process to come up with the actual recipe.
"I like to eat more than I like to cook," he says. His creation? An edible treasure chest, brimming with gold coins and jewels.Īnd what inspired this Eagle Scout to enter the cooking contest? After all, he openly admits that his actual cooking repertoire consists of whipping up an occasional batch of macaroni and cheese. Now a younger Winder is following his mom's trail of flour.Carol's 14-year-old son, Scott, a student at Hillcrest Junior High, was recently chosen as one of five finalists in the Sara Lee "Sweetest Kids in America Contest." Four years ago, Murray's Carol Winder became the first Utahn to win a prize ($2,000 and a convection oven) in the granddaddy cooking contest of 'em all - the Pillsbury Bake-Off.
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