The Minnesota State Fair is more than just an event; it’s a cultural marker for Minnesotans, rivaling even the first snowfall in seasonal significance. Anticipation for “The Great Minnesota Get-Together” begins as early as March, when winter thaws and thoughts turn to the culinary delights awaiting at the fairgrounds. Ranking second only to Texas in size, the MN State Fair draws approximately 2 million visitors over its 12-day run. For vendors fortunate enough to secure a food stand, this period is incredibly lucrative, often surpassing the revenue of a brick-and-mortar restaurant for an entire year. This ephemeral, high-stakes environment represents the ultimate dream for many culinary entrepreneurs. Sweet Martha’s Cookies, a fair institution, reportedly bakes a staggering 1 million cookies daily, achieving over $3 million in sales during the fair’s duration. It’s a testament to the fair’s immense scale and the public’s appetite for its unique offerings.
Beyond the established food vendors, a vibrant baking competition is a cornerstone of the fair’s tradition. Amateur bakers dedicate themselves to perfecting recipes, vying for the coveted blue ribbons. Recognition, not monetary reward, is the driving force for these participants. Winning bestows significant prestige within the community. One such celebrated figure is Marjorie Johnson, a centenarian at 104 years old, who continues to participate in the Creative Activities Building’s baking contests. Entrants frequently submit dozens of items, ranging from cookies and cakes to breads, pies, and preserved goods. In 2022, Candy Freeman earned the Blue Ribbon for her Angel Food Cake, among other accolades. She shared her baking journey, highlighting the passion and dedication behind her award-winning creation.
Even professional bakers, like the author, find themselves drawn to the allure of angel food cake, albeit outside the competitive arena due to professional status and recipe deviations. The author’s personal angel food cake recipe, while deemed ineligible for competition due to non-traditional additions like berries in the batter and fruit-studded whipped cream, is a testament to the versatility of this classic dessert. This creative approach, inspired by Jessie Sheehan’s The Vintage Baker, showcases how angel food cake can be reimagined while respecting its airy essence. Jessie Sheehan, a New York-based baker, even joined the author for an episode of Zoë Bakes at the Fair, further emphasizing the fair’s cultural significance and culinary appeal.
For those planning a visit to the fair, resources like this review by Stephanie March, food editor at Mpls.St.Paul Magazine, offer valuable insights into the latest food offerings.
The Minnesota State Fair and its baking traditions, especially the pursuit of the perfect angel food cake, were featured on Magnolia Network’s Zoë Bakes, Sunday, August 27 at 12 p.m. CT/ 1 p.m. ET. The episode explored the ethereal nature of angel food cake, featuring the author’s visit to the State Fair with baker Jessie Sheehan to meet Candy Freeman, the 2022 Blue Ribbon champion. The episode not only celebrated Candy’s winning cake but also showcased the author’s own cherry whipped cream-topped version, inspired by Sheehan’s cookbook.
Angel Food Cake with Cherry Whipped Cream: A Recipe Highlight
Featured in the episode, the Angel Food Cake with Cherry Whipped Cream recipe exemplifies the delightful possibilities of this dessert. Its light and airy texture makes it ideal for summer, while the cherry-studded whipped cream adds a layer of fruity sweetness and visual appeal.
Orange Creamsicle Pops: A Fair Treat
Another fair-inspired treat highlighted is Orange Creamsicle Pops. These homemade popsicles offer a refreshing respite from the summer heat, embodying the spirit of fair food with a homemade twist. The recipe is adaptable to personal preferences, but the orange creamsicle version stands out as a particularly popular choice.
