Food Network's 'Spring Baking Championship: Easter': How Memphis baker Rachel Mullen did

Memphis bakery owner Rachel Mullen is known for her intricate piping work and vibrant colored treats she makes at her Downtown bakery, Primas Bakery + Boutique.

On Monday night, she made her debut on Food Network.

Mullen is one of eight competitors on the new season of Food Network’s "Spring Baking Championship: Easter." The six-episode show premiered at 9 p.m. CT Monday on both Food Network and discovery+.

What is 'Spring Baking Championship: Easter'?

Food Network personality Sunny Anderson is the host for the Easter-themed baking competition that is in its third season.

Each of the impressive bakers from around the country must create delicious, over-the-top holiday masterpieces inspired by colorful candy and whimsical Easter themes.

Judges Stephanie Boswell and Zac Young help determine which baker has the skills to take the cake and win the coveted Golden Easter Egg filled with $25,000.

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What where the challenges on the show’s premiere?

The Easter-obsessed bakers were challenged to create a “crackable” dessert that represents themselves in one bite.

Mullen created oversized macarons with a citrus mascarpone filling. "It's sweet, zesty and cheesy just like me," she said when describing her dessert.

Boswell described it as "just beautiful."

In round two, the bakers sent Boswell and Young on an egg hunt with their interactive Easter egg hunt cakes.

Mullen created a whimsical bunny village with a "Hoppin' Down the Bunny Trail" theme that included Jordan Almond petit fours, fondant eggs and a rice cereal treat house. With buttercream flowers and a fondant carrot patch, the cake showcased Mullen's piping skills.

The hidden eggs were to incorporate an Easter candy.

"I raced for the Jordan Almonds because one of my very favorite desserts to make at the bakery is my Almond Frangipane Petit Fours. I’ve had this item on the menu since before I opened the shop on South Main," Mullen said. "During the challenge, I transformed my traditional petit four into a chocolate almond egg that I hid in my interactive Easter egg hunt cake."

What’s next for Mullen?

Mullen advanced to the second episode, which will air March 13.

"Stepping into the kitchen, I would say I had the feeling of butterflies in my stomach times 1,000," she said. "I was up against some extremely talented bakers and I had never competed in this setting before. I gave it my all and was so thrilled and relieved when I bit into the green egg and knew I was moving on to the next episode."

Here's a sneak peek at what's in store for Mullen.

Titled "Easter: Its Fashion, Bunny," Episode 2 challenges are focused on the latest fashion trends. In round one, the bakers use popular nail art patterns as inspiration for delicious and vibrant geometric tarts. In round two, the bakers channel their inner model to make edible and wearable high fashion Easter hats that they'll model on the bunny-walk.

"In Episode 1, I really wanted to impress the judges with my design creativity and also with the tasting element," Mullen said. "My main takeaway from the judges’ feedback was that my desserts in both rounds were on the sweet side. Going into Episode 2, I know I’ll need to make some adjustments to stay in the competition."

Jennifer Chandler is the Food & Dining reporter at The Commercial Appeal. She can be reached at jennifer.chandler@commercialappeal.com and you can follow her on Twitter and Instagram at @cookwjennifer. 

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This article originally appeared on Memphis Commercial Appeal: Spring Baking Championship: Easter: How Memphis baker did on Episode 1