Give your cake a name based on the ingredients and decoration – and tell us about the origin of your recipe.
Baba Brandy – a take on Baba au Rhum by Ina Garten.
Tell us about your proudest moment – or humble failure – in this week’s baking challenge.
I’ve never made a yeast cake – it’s a boozy delight!
Describe how you added a Wisconsin twist to your creation.
I added my frozen currants from last summer and Wisconsin maple syrup from one of my students in the Chantilly Cream. I decided it needed the Wisconsin supper club touch with the substitution of brandy for the rum and a traditional orange and cherry garnish.
How did you do?