The Cake Lady Struck Yet Again!!!!

Graylin Bee
By Graylin Bee Latest Reply 2010-11-15 18:44:12 -0600
Started 2010-11-13 14:42:36 -0600

My dear Mom (AKA The Cake Lady) did not forget my wedding anniversary this week. So since 11:37am MSTThursday a lovely white cake with heart sprinkles all over it has been in my possession. One and 1/2 boxes of cake mix went into this masterpiece. The frosting consists of 3 cups of powdered sugar blended with a lb of butter and the same amount of shortening.
Why so much cake for two people - Mom believes cakes make people happy.
Hopefully this cake will make people happy at her 80th birthday party tomorrow.
I must have been wise beyond my years to have gotten married so close to her birthday.
I will have joint custody on December 3rd of my husband's birthday cake. Maybe I can convince her he likes lemon cake. I have a nephew who love's lemon cake. I hope he's at the party tomorrrow. Of course he just got a lemon cake two weeks ago. And his mom has leftover wedding cupcakes from last weekend.
I may need a different plan.
Anybody know how to dispose of cake without actually eating any yourself?
So many cakes, so little time.

15 replies

Kirla 2010-11-14 09:56:56 -0600 Report

I eat a piece of chocolate, carrot or pumpkin cake every day. I replaced the regular flour with soy flour and they come out pretty good. I don’t use frosting but I heard you can use cream cheese to make a cream cheese frosting. I use splenda to replace the sugar. I found I can eat a pretty good size piece of cake and it doesn’t spike my blood sugar. I don’t think it would work to good on a white or yellow type of cake but for a cake made with chocolate and spices it works pretty good.

Good luck

Graylin Bee
Graylin Bee 2010-11-15 00:02:54 -0600 Report

Thanks for your suggestions. I try to avoid soy since it can lead to extra estrogen and I have had few problems with estrogen. So, I don't think I'll try to convince The Cake Lady to try using it.
I have made oat flour baked goods. That was before I was diagnosed with Diabetes. I haven't been baking much this past year. But am planning on looking up some of those recipes when I am ready to get back to playing around in the kitchen. I hope that I can make them work for me. Maybe oat flour would work for a carrot or pumpkin cake. I do make a pretty good cream cheese, Splenda frosting.

GabbyPA 2010-11-15 08:55:59 -0600 Report

I also avoid soy. For the estrogen issue as well as the fact that unless you are buying organic soy, you are getting GMO soy and that is something to stay away from.

GabbyPA 2010-11-13 20:21:02 -0600 Report

Sounds like time to have a cake party. Everyone can bring something "real" to eat and you will provide the deserts!

Graylin Bee
Graylin Bee 2010-11-15 00:19:28 -0600 Report

Your suggestion is a good one. As long as no one else coming to the party also decides to bring a dessert. My family always plans on a "real food" event and then three or four people decide to bring a dessert. Each dessert would satisfy everyone there.
I'm thinking it must be a genetic thing. A few months ago I was looking at an old picture from my Great Aunt. It was a picture of her father's sister. She was a cake baker in Denmark. My Mom loves to bake cakes. I loved making desserts when I worked at the assisted living home. For the holidays Mom, my sisters, and neices get together and bake batches and batches of cookies to give to everyone they know. I used to do that by myself and am so looking forward to the big annual baking event now that I have moved back to the town they all live in.

GabbyPA 2010-11-15 08:53:06 -0600 Report

I love baking too. I don't eat much of what I make, as it is usually gifted out. But the holidays it's hard not to want to make all kinds of things. I do miss it. It is a special art. I picked up some Spelt flour and now that I am making my own almond milk, I am going to try to make some things with a combination of the two. I am also trying to avoid yeast in our diets now to keep things more alkaline, and so a soda/powder bread is on the docket....But as everyone here knows, I love to experiment. LOL

farmgrlatheart 2010-11-15 16:09:25 -0600 Report

I know this doesn't help with the 'having bakes sstuff around', nor the hospital stuff…but sometimes local shelters and or food pantries/kitchens LOVE to get good homebakes stuff. You need to ask around, because some won't take homemade stuf…but a thought!

CaliKo 2010-11-15 10:25:18 -0600 Report

How do you make almond milk? I looked to see if you posted in the recipes section, [hint-hint] but I didn't see it. I've been wondering what the advantages are to almond milk.

GabbyPA 2010-11-15 18:44:12 -0600 Report

The advantage is that it's low carb, good fat, tastes great and non-dairy and no soy. I am not a fan of milk, never really have been. I am trying to go more alkaline, and almonds are alkaline so I am thinking it will help. I have not figured out the nutritional info yet, but I will and post it in the recipes. Until then here is what I have been given by another member here, Kevin who also makes his own.

Soak in a large bowl for 6-8 hours:
1/2 C raw (organic if you can) almonds
4 C purified water
Drain the almonds and put them in your blender.
Add 4 Cups fresh purified water and blend on high speed for 2-5 minutes. If your blender is not heavy duty, you may need to split the recipe while blending.
Strain the almond milk with a fine sieve or panty hose.
Sweeten to taste (if you like) and keep your milk in the refrigerator. It should keep about 3 days, so make only what you can use in that time.

I read where you can put the almond meal into a dehydrator and then use it as flour, and that is what I will be doing. I have not done it yet, but I will be giving it a whirl. I also read that you can do it with walnuts and sunflower seeds as well. Always use raw seeds and nuts. The taste will be very different between the nuts, but it all sounds interesting. Almonds have a natural sweetness to them that the others lack and you may have to make up for that.

Graylin Bee
Graylin Bee 2010-11-15 10:14:43 -0600 Report

It's great that baking is an art that other people can and do enjoy the results of. Otherwise those of us who love to play in the kitchen would need to find a different outlet for our creativity.
I'm feeling more and more the urge to put on the apron and get busy. This adjustment year has been real draining on the creativity side of me. Most of my energy has been spent on going into the hospital and then trying to find the elevator to escape. Then time healing and seeing more doctors has to be addded in. Spare time has been used up research on venous stasis,venous reflux, venous insufficiency, girlie part problems, and (let's not forget) diabetes.
Bring on the spelt flour experiments. I've already done the make your own Almond Milk challlenge. Easy and pretty darn good. I didn't drain it since it was for my cornflake, whey powder, cashew, and almond breakfast concoction. Made it seem more like Muesli. A definite keeper.

GabbyPA 2010-11-15 10:19:05 -0600 Report

Cool, I have not done much with alternative flours. They kind of intimidate me, but I am up for a new challenge this year. I am thinking I will start with my pumpkin and banana breads to see how it works with familiar recipes first.

I am sorry that you have been so focused on "hospital" stuff...that does get rough. That is one reason I love to cook, it takes me away. I am doing something for everyone in the family and myself at the same time. So get that apron on my friend and lets make some baking magic together.

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