Installing the work stations at the Bake-Off Contest
A worker prepares finalists' stations for the 46th Pillsbury Bake-Off Contest. 100 individual ovens and work stations were installed for the event, which was held on November 11, 2013 in Las Vegas. Photo via Pillsbury.
The finished room, ready for business
The contestants file into the Bake-Off, where all of their ingredients and tools are waiting for them at numbered work stations. Photo via Pillsbury.
The opening act
Yes, you are seeing that correctly: the entrants were led out on to the show floor by a percussion band playing baking utensils. Photo via Pillsbury.
Padma Lakshmi patrols the show
The show's host, Padma Lakshmi, was in attendance and tried several of the entries as she walked the show floor.
Finished recipe is delivered to the judges
Laura Majchrzak of Hunt Valley, Maryland, delivers her finished Berry Filled Shortbread Brunch Tart to the judges. The Bake-Off is a kind contest: as each contestant delivered their final entry, everyone paused to clap. Photo via Pillsbury.
Pondering the bake time
Brett Youmans of Reading, Pennsylvania, a third-time entrant in the Bake-Off (three times is the maximum times an entrant can take part in the event) ponders if his chocolate hazelnut torte has baked to perfection.
Winners past and present
The winner of the 1966 Bake-Off was in attendance; here she is with the winner of the 2012 Bake-Off. Both offered helpful tips to current entrants.
Do Not Eat
Each of the entrants had the opportunity to make their recipe a couple of times, so that they could choose which one was just right for the judges. They marked dishes that were off-limits to samplers with "Do not eat" signs.
At a certain point, those "Do Not Eat" signs gave way to a much more pleasant one: "Please Sample". This is a blueberry sour cream pancake, with a secret ingredient in the batter: refrigerated sugar cookie dough.