Sweet Genius'' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous.

I did a cake for the 60th birthday of Elton John, for Britney Spears' 27th birthday and for the 'Circus' album she put out - the cake had circus themes. I prepared a cake for a surprise 82nd birthday event for the architect Frank Gehry; the cake was comprised of mini-replicas of his buildings.

I like crazy, childlike, candy bar-filled cakes with gooey caramel, chocolate-covered nuts, marshmallows, and the like.

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

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.

Your best creative assets do not occur unless you do a mental shift. You have to be in a positive frame of mind because inspiration is fleeting. I walk to work for inspiration and to clear my mind.

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