Give your biscuits a name and tell us about your recipe.
I built the barn owned by Bill Bredesen from a gingerbread dough that I used once in the past. This barn is located on State Road 21 in Arkdale where I live. Many people use the barn as a landmark as they travel across central Wisconsin. To me, it is a quintessential reminder of rural life past and present. The barn is no longer used for farming but still has all the appeal of farm life. I included the farm water pump in my display and made it out of marzipan. It reminded me of my grandparents' farm. The entire structure is edible including the 5 lightening rods on the roof. I made a paper model to use for templates and used royal icing as the glue. I had a roof collapse during construction which turned out to be our dessert for the night. It was delicious.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
I usually follow the recipe the first time around but after that I might experiment. Most of my recipes have notes in the margins with my adjustments.
Tell us about how you added a Wisconsin twist to your creation.
What could be more of a Wisconsin twist than highlighting farm life? Wisconsin farms have been passed down through generations and many Wisconsin farmers are adapting their operations to remain family owned. I also wanted to salute Wisconsin Christmas tree farmers and added the trees. I included a white-tailed deer, Wisconsin's state wildlife animal.
How did you do?