Give your dessert a clever name – and tell us about your recipe.
Wisconsin Lumber Jack Log Roll. I used the jelly cake roll recipe from The King Arthur Flour Baker’s Companion cookbook, the chocolate mousse recipe from The Joy of Cooking, and the chocolate ganache recipe from The Little French Bakery Cookbook.
What was the biggest surprise during your baking journey? Did you use any unconventional approaches? What did you learn along the way? Tell us about it!
I decided to fill my cake roll with chocolate mousse and ganache. The chocolate mousse recipe said to allow it to set in the refrigerator for at least four hours or up to twenty-four. Four hours was not enough. I rolled up the first log and the mousse oozed out. So I refrigerated everything overnight and filled the second roll the next day. The cake is very yellow because I used farm fresh eggs sold at the local coffee shop.
How did you add a Wisconsin twist to your flavors or decoration?
My roulade is an homage to the Wisconsin lumber industry. My husband’s grandfather was a cook in a lumber jack camp in northern Wisconsin. I attempted to make a stump and a log from the two cake rolls. I added coconut "saw dust" and ground up chocolate cookies to look like dirt.
How did you do?