Morgan Academy student Brooke Waters appeared on the third episode of Food Network’s “Kids Baking Championship” Monday night, where celebrity judges Valerie Bertinelli and Duff Goldman had the seven remaining contestants make giant doughnut cakes.

The bakers were tasked with making the cakes using Bundt cake pans and an assigned flavor, such as strawberry or maple syrup, and then decorate them to resemble an oversized doughnut.

Waters made a cinnamon crumb doughnut cake with a coffee simple syrup and cinnamon glaze topped off with toasted pecans and chocolate-covered espresso beans.

“I felt like my doughnut met the challenge and the twist,” Waters said. “Looking back at judging, I probably should have added some coffee flavor in my cinnamon glaze.”

Waters said she enjoyed the most recent round of competition because she got to use cinnamon, one of her favorite flavors, and was enthused by the response she received from Bertinelli and Goldman, both of which praised her creation for its flavor and crunch.

Despite the praise, Waters felt like there were areas in which she could have performed better.

“They were only able to taste a little of the coffee I used in the simple syrup,” Waters said. “I thought surely, if I added extra coffee, as I did using the chocolate-covered espresso beans, they would definitely taste the coffee. They did taste it, but not as much as I thought they would.”

Waters admitted that she generally only uses coffee to bring out the chocolate flavor in her chocolate cake.

“[T]hat’s really the only time I use it,” Waters said. “So, I don’t know much about it.”

Though the competition is ramping up as the weeks progress and the slate of competitors continues to dwindle, Waters is finding the nervous energy she experienced earlier in the competition falling away.

Further, she was able to pull from her experience back home in the latest episode.

“I was not nervous at all, but [I] was excited about making a giant doughnut,” Water said. “I usually go to a local doughnut shop on Friday mornings before school, so I was really looking forward to making one of my own doughnuts.”

While Brooke’s mother, Kellee, is cheering on her daughter with each passing week, she is also thinking about the other children taking part in the competition and their parents.

“Not only are the challenges, twists and judging getting harder, but watching your friends leave the show [is tough],” Kellee Waters said. “I always thought ‘there is no way these children can become friends that fast.’  It is really unbelievable how close everyone becomes with the other contestants and their parents. When you have so much in common, a bond is formed.  It is hard to watch the part when one child leaves.  You hurt for them just like you would hurt for your own child.  It is amazing that we all keep in touch, the children as well as the parents.  It is truly an amazing, unbelievable experience.”

Next week’s episode will have Brooke Waters and the other five remaining contestants making “imposter” desserts – sweet treats that look like international dishes, such as sushi or shish kebabs, but taste like dessert.

The next episode of “Kids Baking Championship” will air on Food Network Monday, Aug. 26 at 8 p.m. Central Standard Times (CST).

* Photo courtesy of Food Network