It was hard to believe that Ann Fields’ entry in the annual Oktoberfest baking contest this past Thursday was even edible.
With an unusual shape and intricate details carved out of rolled fondant and gum paste, many judges at first thought the cake was just a table decoration.
But what several mistook for a German beer stein was actually a multilayer, beer-flavored cake with caramel pecan filling and butter cream beer flavored icing.
Although she had never entered the contest before, Fields of Seymour is no stranger to making intriguing cakes.
“I’ve been making cakes for five years for family and friends, so it wasn’t the most difficult cake I’ve done,” she said. “But it was pretty intense because I wanted it to be perfect.”
She said her aunt called her about the contest after seeing an entry form in the newspaper and suggested she enter.
“So I called and asked if it was OK to do a shaped cake,” Fields said. “When I said I wanted to do a beer stein, they told me they had never had anything like that before.”
Along with the stein, Fields made a pretzel and bratwurst out of cake to round out the theme.
She said it took four days to make the cake, first creating the details such as the handle and lid.
Although some people might be leery of using beer in cake batter and icing, Fields said the alcohol cooks out, and you can barely taste it.
Her stepdaughter helped make some of the decorations on the stein, including the German wood forest and a German man in lederhosen.
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