Have fun giving your creation a name and please describe your recipe.
Strawberry Jammed Fraisier Cake. I made the classic egg white cake with lemon zest, and it tastes great! And the creme patisserie is very tasty!
Tell us about your creation's final texture after baking. Are you happy with it?
The jelly I put on top had too much gelatin – for my taste, anyway.
Detail how you added a Wisconsin twist to your flavors or presentation.
Local fresh-from-the-farm cream! You can't beat it!
How did you do?