BROCKTON — Brockton native Michelle Scurio will compete against other “ho-ho-holiday-goers who will compete for a chance at the prize of $25,000” during Season 4 of the Food Network’s “Holiday Wars”a holiday-themed baking and cake decorating contest.
During the contest’s reality show, “teams of cake masters and sugar artists compete in joyous battles to create stunning and fantastical holiday presentations that are as festive as they are delicious,” according to the Food Network website.
Scurio, founder and owner of Monstah Cake in Weymouthcreates luxury wedding cakes and custom sculpted themed cakes, including “realism cakes”.
Realism cakes are cakes shaped like everyday objects that look so realistic that they might fool your eyes.
Scurio has concocted these delightful optical illusions in the form of everything from a Converse sneaker to a 3D sculpted fish to Sauron from Lord of the Rings.
And if she happens to offer you a plate full of a juicy cheeseburger and fries, she may be handing you dessert. His lifelike “cheeseburger” is actually a sweet creation of fluffy white cake and fondant, and those “fries” are nothing but rice cereal treats topped with a dollop of hand-sculpted fondant-based “ketchup.” tastier hand.
Scurio said his favorite confectionery creation is a Harry Potter ‘Monster Book of Monsters’, with a small sculpted green dragon perched on top, meaty gums and sharp fangs keeping the contents creamy and luscious – rendered all the more more fun to dig by its forbidding exterior.
Scurio, who grew up on the north side of Brockton near the Lithuanian village, attended Brockton schools and graduated from Brockton High School in 2010.
“I was raised by a single mother who worked very hard to give me an opportunity in the life I have now,” she said of her mother Diane Scurio, who still lives in Brockton. “My mother has spent the last 30 years of my life rallying behind me with support.”
Michelle started her business, Cake Monstah, at just 17 when she was still a senior in high school after she started baking for her family and friends.
“I got better over time and realized it was my passion and I wanted to go to school for it,” she said.
“Both of my parents are artists,” she said. “My favorite medium is the cake.”
After graduating from high school, Scurio attended Johnson & Wales University in Providence, Rhode Island, where she studied culinary arts, earning a bachelor’s degree in baking and pastry arts with a concentration in management. in 2014.
Scurio even spent a semester abroad during his sophomore year, attending pastry school in France.
“It was a really amazing experience,” she said.
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Scurio worked for two high-end restaurant companies in Boston, becoming an executive pastry chef at the age of 25.
But in 2018, she decided to quit her job in the industry and pursue her business full-time. Since then she has been working for herself creating artistic and elegant wedding cakes and custom sculpted cakes.
“Combining art and food together is my dream scenario, so whenever I can incorporate painting, drawing, sculpting and airbrushing, those are the projects I enjoy the most,” he said. she declared.
The Food Network found his Instagram page and “was impressed with all the cakes,” she said.
They told her they thought she would be “a good fit for the show” and would like to do an interview with her, she said.
The Food Network selects different people all over the country and puts them into a group. The participants meet for the first time on the show. There are three members in a team, each with different specialties: a cake sculptor, a sugar or chocolate artist, and a baker. Teams should come up with something cohesive from their three creative styles.
“Some teams are lucky to have someone who knows chocolate and sugar,” she said.
Scurio and her mom knew they had to pick a team name before she got to the show, so they started tossing around names and came up with “Red Velvet Vixens” and it stuck.
“Red Velvet Vixens felt appropriate for the season. Vixen is one of Santa’s reindeer, but we’re all female, so it felt very appropriate,” she said.
Scurio introduced him to the group and they loved it, she said. Each team voted on which name they wanted to use and theirs was chosen.
Scurio traveled alone to Salt Lake City, Utah to film the show. She was picked up at the airport and taken to begin filming.
Each member of the team wears an apron given to them by the show. Team members were asked to wear white shirts and festive accessories.
She has finished filming but cannot say how many weeks she will be featured on the show.
The show isn’t the first time Scurio has been recognized for her sweet creations. Her cakes have been featured in “American Cake Decorating” magazine and “Cakes & Sugarcraft” magazine in the UK. Her work has been featured in ‘The Knot’ wedding magazine and she has won ‘The Knot Best of the Weddings’ award for the past five years. She has also been featured in “Satin Ice”, the largest fondant brand in the United States, and BakeDeco, which sells baking supplies.
Williams Sonoma shared photos of her cookies on her Instagram page last year, and Peloton shared a photo of a custom cake on her Instagram page.
Since she announced she was going to be on the Food Network, the outpouring of love and support has been overwhelming, she said.
One of her kindergarten teachers contacted her and a friend from Franklin Elementary School whom she had lost touch with.
His nearly 5,000 Instagram followers have grown by 250 since the announcement.
“I had so many new inquiries and brides reaching out to me, it was amazing. I can’t even imagine what’s going to happen when the show airs,” she said .
She said she’s loved Food Network’s “Halloween Wars” and “Holiday Wars” for years. And in college, she watched the Food Network and read food magazines.
“I never imagined that I would be in magazines or on TV for my art,” she said.
“It means so much to me to have the whole Brockton community behind me,” Scurio said.
The first and second episodes of “Holiday Wars” air on Food Network on Sunday, November 6 starting at 9 p.m.
“It will be a surreal experience watching me on TV,” she said.
Staff editor Kathy Bossa can be reached by email at [email protected] Support local journalism by purchasing a digital or print subscription to The Enterprise today.