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Maesa Folkerts holds the kransekake that her great-
grandmother, Doris Haugen, taught her to make.
Haugen holds the purple ribbon Folkerts earned with the traditional Norwegian cake. Photo by Kyle Kuphal
Purple ribbons are awarded to the best of the best each year at the Pipestone County Fair. Among the recipients this year was 14-year-old Maesa Folkerts, of rural Ihlen, who earned the title of champion in the 4-H food review category with her kransekake. She learned how to make the traditional Norwegian cake, which reflects her family’s heritage, from her great-grandmother, Doris Haugen.
Haugen, 99, of Flandreau, described the kransekake as a Norwegian wedding cake. She learned to make it in the 1980s or 1990s.
“My sister went to Norway and I think she came home with the cake pans,” Haugen said. “I remember her saying she tried once and never again. Then I bought a set of pans and I’ve been making them ever since.”
She’s made it for birthdays, anniversaries, baptisms, graduations, basically any big family celebration. Haugen said kransekake is easier to make than a typical cake. The recipe includes butter, almond paste, powdered sugar, eggs and flour. Folkerts’ mom, Amy, said it’s similar to a shortbread cookie. Rings of the dough are stacked in layers to make a hollow tower. Haugen said she made one for her son’s birthday once and put it over a bottle of champagne.
Folkerts said she’d never made the kransekake before and that it was her mom’s idea to try it. She thought it was a great idea, especially the part that involved spending time with her great-grandmother, so they made it on a Sunday after church.
“I’m grateful that grandma took the time out of her day to help me make the cake and learn how to do it,” Folkerts said. “Without her I don’t know if the cake would have turned out right.”
Haugen provided the directions and Folkerts did all the work. Folkerts said her favorite part was putting on the frosting.
“It was just fun to see it all come together,” Folkerts said.
She said winning grand champion for the project make her feel proud of herself. Haugen said she’s proud of her too and that she hopes she’ll continue making the kransekake for the family. Folkerts said she probably would.
The kransekake was just part of Folkerts’ food review project. She also made a place setting with a plate, silverware, cups and decorations, a menu, and a folder with nutrition facts, costs, the recipe, pictures and other information.
Folkerts also earned a purple ribbon in food review last year with a project that had a Fourth of July picnic theme. She said she enjoys baking and the food review category.
“It just comes together so cute,” Folkerts said. “It’s really fun to do, and it’s even more fun doing it with grandma.”
In addition to her food review project, Folkerts showed two beef heifers, did a livestock demonstration, and entered a baking project and an art project.