Repetitiveness and discipline are the secrets of cake decorating. The art comes from the meticulous technique, the way it does for a dancer.

Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.

After I quit dancing, I tried a lot of jobs. But I could always bake.

When I celebrated my bar mitzvah, there was no cake. Today, there is no such thing as a bar mitzvah in the United States without a special cake. It can be even more complicated and expensive than a wedding cake, because bar-mitzvah cakes are often based on a particular theme.

Sometimes I have a tough time getting along with myself. When I was a child, I needed a lot of attention... and I don't have a small ego. For me, appearing on a stage or presenting a cake is the same thing. You need a crowd around you to do it.

Regrettably, people today don't watch many programs that actually teach people how to cook, so I agreed to do a competitive show that I think will provide inspiration.

The most successful person is the one who is most inspired. That is true in food and in life.