Give your cake a name based on the ingredients and decoration – and tell us about the origin of your recipe.
Rum Baba with orange glaze. I adjusted a recipe found on the internet to make my very first yeast cake.
Tell us about your proudest moment – or humble failure – in this week’s baking challenge.
I was really glad to see it rise so nicely with the first proof. The second rise was a little disappointing. All the recipes I found used currants and I substituted cranberries. I should have taken the size difference between the two into consideration and added more cranberries.
Describe how you added a Wisconsin twist to your creation.
When I went to Marquette, I often smelled the aroma of yeast from a factory in Milwaukee. It’s not an aroma you forget, so I used that company’s yeast in my cake. I used ruby cranberries from Wisconsin Rapids in place of currants. My fresh cream came from Wisconsin cows.
How did you do?