Wisconsin Chiffon Cake
Give your dessert a clever name — and tell us about your recipe.
Chocolate Chiffon Cake with Maple Buttercream & Espresso Ganache
What was the biggest surprise during your baking journey? Did you use any unconventional approaches? What did you learn along the way? Tell us about it!
I learned that I eat too much chocolate when I bake with it.
How did you add a Wisconsin twist to your flavors or decoration?
I used Stillmank Perky Porter (Green Bay) in the cake batter, Wagner's maple syrup (Peshtigo) in the buttercream, and Steep & Brew Italian Espresso (Madison) in the ganache.
How did you do?