Elizabeth from Madison, WI
Elizabeth participated in Week 7: Desserts, and attempted the Mini Mousse Cakes Challenge. Let's see how they did!
How do you rate your baking performance?
Give your dessert a clever name — and tell us about your recipe.
State Fair Floats; two flavors of mini mousse cake based on the flavored milk stand at the Wisconsin State Fair: creamsicle and root beer float. The creamsicle mousse cake features a vanilla cake followed by a mousse flavored with an orange soda reduction, topped with vanilla cream mousse and a candied orange peel. The root beer float mousse cake has a chocolate cake base with a root beer reduction mousse, topped with the vanilla cream mousse and a chocolate-covered cherry.
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!
There are a lot of different techniques I found for making mousse! Some used whipped egg whites, some used cream, and some went in completely new directions. I ended up using a cream-based mousse for the soda flavors, which set very well and tasted lovely. However, I went a little off the path and tried a mousse recipe that involved cornstarch and milk instead of egg whites or whipped cream for the vanilla cream mousse. Admittedly, this did not go very well. It didn't set the way I wanted, even with the addition of gelatin, but still tastes lovely. Next time, I will definitely stick with the whipped cream.
How did you add a Wisconsin twist to your flavors or decoration?
The flavors are based on the Wisconsin State Fair treats from the flavored milk stand, and the root beer float cakes are topped with Wisconsin cherries.