March 29, 2010
CAKES easy joy
and easy patterns
Cakes are precision cut 10 inch squares with nicely pinked edges .
Just sew them together , whole, or sub-cut for an almost instant snuggle.
Or whip up a nap sack with a little sashing for a little loved one.
Add more sashing and some fun proportions for a teen or twenty someone.
Create a cute dolly bunting with the remnants.
Of course there are great books to help with recipe ideas
This is my favourite book ,
and the quilts
we have made for Satin Moon
like the 10 Minute Block quilt .
We have patterns for batiks
and patterns for cake packs
like Butter Cake by Cake Therapy.
there are edible cakes with a quilt theme from talented Canadians like
Carla Rocha of caketherapy in Toronto .
and art quilt extravaganzas by Victoria’s Cakes Etc
For a VERY easy OUTRAGEOUS flour free CHOCOLATE cake
try our SATIN MOON CAKE
a lovely VEGAN VERSION
Vegan “Flourless” Chocolate Cake Recipe by Karina for Vita-Mix
You can also make this cake batter in a food processor, following the method explained in my recipe for Flourless Chocolate Cake (the recipe with eggs and butter). Easy. Easy.
Brew 1/2 cup very hot, double strong coffee or espresso (decaf works); or use 2 rounded tablespoons of instant coffee in 1/2 cup freshly boiled water. Sweeten with stevia, to taste (or sugar).
Preheat the oven to 350 degrees F. Line the bottom of a 9-inch Springform pan with greased parchment paper.
6 ounces unsweetened dark or Belgian chocolate (I used Trader Joe’s Unsweetened) broken into pieces
1 1/2 cups Vanilla Hemp Dream- or non-dairy vanilla milk of choice, heated till hot
1 tablespoon bourbon vanilla
1 14-oz can organic pumpkin puree
1 1/4 cup organic golden brown sugar
1/2 cup buckwheat flour
2 tablespoons tapioca or potato starch
1 tablespoon dry Ener-G Egg Replacer
1 teaspoon xanthan gum
1/2 teaspoon sea salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon or ginger
Place the chocolate pieces in the Vita-Mix container; add the hot coffee and heated hemp milk. Cover tightly! Turn on the mixer to high. Blend until chocolate pieces are melted. Add the vanilla extract, and pumpkin puree. Cover. Tight!
Blend a minute. Add the brown sugar, buckwheat flour, tapioca, egg replacer, xanthan gum, sea salt, baking powder, cinnamon or ginger. Cover. Blend on high for a minute. Turn it off (unplug it for safety if you have kids nearby). Open the top and using a plastic spatula scrape down the sides if any flour is sticking to the sides- if you’re using a food processor instead, do the same. Cover. Plug back in.
Blend for another minute or two until the batter is creamy and smooth.
Pour the batter into the prepared cake pan; scrape all the batter out with a smallish silicone spatula. Smooth the top evenly.
Bake in the center of the oven until the cake is firm- anywhere from 50 to 60 minutes. Here at almost 7,000 feet it baked in 57 minutes. Check the cake sooner if your experience indicates that flourless cakes and pies bake up quicker than 50 minutes; also, if your experience is that these types of recipes bake longer- check at 50 to 55 minutes; and follow your instincts. The center will be the last to cook- it shouldn’t be wiggly.
Cool the cake on a wire rack. The top will collapse a bit- no worries. When the cake has cooled, cover and chill it at least two hours before serving. The longer the better. Chilling creates a dense fudgy cake. I froze some pieces and tried one ice cold from the freezer- it tasted like a Fudgsicle.
Serve with chocolate sauce, a few ripe berries, a dusting of confectioner’s sugar, or a few fresh mint leaves.