De Pere, WI
Have fun giving your creation a name and please describe your recipe.
"Green and gold flavored" petits fours. This was an ambitious week for me. I have almost no experience in baking cakes, and I made three different kinds with fillings and glazes from scratch. The flavors are ginger pear cake with buttercream frosting filling, lemon cake with homemade raspberry jam, and chocolate cake with ganache and buttercream frosting.
Tell us about your creation's final texture after baking. Are you happy with it?
I'm pleased with the texture of all three cakes. They remained moist and aren't too dense.
Detail how you added a Wisconsin twist to your flavors or presentation.
My original plan was to put yellow fondant on the lemon cakes and green fondant on the pear cakes to make a green and gold display celebrating the upcoming football season. The fondant was tricky to work with, though, and I thought the cakes looked and tasted better without it. I ended up using a simple powdered sugar glaze that shows off the fillings. I still used ingredients from Wisconsin, including homegrown pears and raspberries.
How did you do?