Give your cake a name based on the ingredients and decoration – and tell us about the origin of your recipe.
This is the Madtown Mojito Baba. We took Paul Hollywood’s recipe and made a larger Baba, soaking it in a Mojito reduction. Lime zest was folded into the whipped cream and this simple element really makes the bake complete.
Tell us about your proudest moment – or humble failure – in this week’s baking challenge.
We should have tested our yeast before using. Lesson learned. The dough did rise just enough to consider baking. The heat woke something up because the Baba looked just as it should after 30 minutes in a 350 degree oven. Phew!
Describe how you added a Wisconsin twist to your creation.
The eggs and milk were from Wisconsin farms and the mint was bought this past weekend at our local farmers’ market. This year, our bakes will be all about the farmer’s market and some local ingredient we’re able to source from there.
How did you do?