What was the most difficult challenge that you faced during any bake? And how did you overcome it?
This has been quite a summer for me. Every week, I completed a bake. That was a great challenge for me. Before I started the challenge, I always had trouble getting cakes perfect. Now, I think I am more confident about it.
Which Wisconsin twist were you most proud of, and why?
The most difficult challenge for me was the mousse for my mini mousse cakes. It just did not want to set in the fridge, so it was basically just one big gloopy mess. Then I put some of the mousse into a desert cup and a cake circle on top. I am really proud of finding locally made brats right in Westby meat locker. I used them for my Yorkshire puddings and The Allen Bradly Clock Tower.
If you were to draft a baking challenge for Wisconsin bakers, what would you like them all to make? And what would you be looking for if you were the judge?
The challenge I thought of was a creative loaf made from a sweet dough. I would look for rich flavor and a creative Wisconsin theme. I wouldn’t be as picky as Paul.
How did you do?
I participated in all 10 Great Wisconsin Baking challenges this summer – I’m a Star Baker!