Eau Claire, WI
Give your cake a name based on the ingredients and decoration – and tell us about the origin of your recipe.
Big and Small Strawberry Rum Babas – I used Paul Hollywood’s recipe.
Tell us about your proudest moment – or humble failure – in this week’s baking challenge.
Well, I must of used too much flour when I kneaded the dough. I used the biggest tip that I had on hand on the piping bag and the dough would not come out. So I took the dough out of the bag and cut it into 4 pieces and rolled each piece thin like a pencil and placed them in the mold. Since I did not have savarin or dariole molds, I used 2 – 4 inch mini bundt molds and 2 mini angel food molds. I wanted to see which mold that I liked best. I prefer the angel food molds because they made a smaller baba.
Describe how you added a Wisconsin twist to your creation.
I used the following WI products – eggs, milk, butter, whipping cream and strawberries, which are in season now.
How did you do?