Madelyn from Plymouth, WI
Madelyn participated in 2018 Week 9: Patisserie, and attempted the Fraisier cake Challenge. Let's see how they did!
How do you rate your baking performance?
Have fun giving your creation a name and please describe your recipe.
"Summer delight" is how I would describe this cake. I made the traditional European Fraisier cake minus alcohol. I made lemon-flavored sugar water; the cake turned out fantastic! During the summer challenge, our family has found that we like the European desserts better than American desserts. We think it is because they are not as sweet. We will make many of these bakes again. My sister and I are proud we have now completed nine of the nine weeks, and we are excited to see what Week Ten’s challenge will be. We say, "Bring it on!!"
Tell us about your creation's final texture after baking. Are you happy with it?
I am so proud of my bake. The cake tastes great. It was moist and had a good light brown color to it. The creme patissiere in the middle of the cakes turned out perfectly! When we were boiling the milk, vanilla, sugar, and eggs it didn't stick to the pan and it held up the cake on the top. It was also nice and rich but it did not overpower the taste of the strawberries.
Detail how you added a Wisconsin twist to your flavors or presentation.
Wisconsin whole milk, butter, eggs and 100% Wisconsin love ❤️