Have fun giving your creation a name and please describe your recipe.
I made three triathlon-themed petits fours and shared them with my triathlon training team.
1. Conquer the Helix – Lemon buttermilk cake, raspberry jam, marzipan, and fondant Ironman triathlon logo. The Ironman Wisconsin is based at Monona Terrace in Madison, and the athletes run up and bike up and down the helixes for the parking structure.
2. Sunny Skies and Calm Water – Vanilla macarons with apricot-ginger jam filling.
3. Chocolate Milk is a Recovery Food – Mini cream puffs filled with dark chocolate pastry cream and topped with a caramel "gold medal".
Tell us about your creation's final texture after baking. Are you happy with it?
Texture was my nemesis for some elements of my baking – I had intended to dip the cake-based treats in white fondant so they looked more like Monona Terrace, but I couldn't get my fondant to the correct consistency to cover the cakes. I ended up putting a little white fondant on the tops of the petits fours to adhere the fondant Ironman logo. I brushed the sides with lemon syrup to prevent the cake from drying out, but they ended up a little soggy (extra-moist?).
My cream puffs were a success in terms of texture – the caramel on top is crisp, and the pastry cream is smooth and rich.
Detail how you added a Wisconsin twist to your flavors or presentation.
Wisconsin is a great state for athletic events, and I shared my triathlon-themed creations with teammates training for Ironman Wisconsin and other local races.
The bakes are full of Wisconsin ingredients – a dozen local eggs, many Wisconsin dairy products, and local raspberry jam.
How did you do?