A Mooving Dedication

Upon the passing of Phillip’s grandfather, a lot of emotions became aroused within me. As I said before, the one woman from my church seemed empathic and realized how difficult it was for me to embrace. It wasn’t that I knew the man all that well, but from the time I did spend with him, he was a charmer. Every time he would be visited by his son, he would ask how I was doing and praised me. For a short period of time, I made them casseroles to reheat easily and eat since his wife, Phillip’s grandmother, was in her beginning stages of Alzheimer’s. Sound familiar? Think of my grandparents in reverse. That was the solitary reason why it all was so difficult. As much as I could, I tried to advise my father-in-law about her eventual behavior adaptations. She forgot how to accomplish simple tasks and eventually it came down to her inability to tend to her personal hygiene. She’s now in a home, being cared for, while Phillip’s grandfather is comfortably observing from above with my grandmother. At least the two finally got to meet each other and, at this moment, are probably competing with each other over who’s grandchild is best or what to name my eventual child.

For my final class of Course 2 in cake decorating, we were required to bake a cake, which is common to reveal what we’ve learned. I asked my father in law what type of cake he wanted and the response I received was chocolate. So, this was the cake I came up with, a spiced chocolate applesauce pound cake. Now, why a cow? The flowers and cow on the cake, minus leaves that I was unable to complete due to time restraints during class, replicated that of the spray on Phillip’s grandfather’s coffin. Yes, the cow was there too. The cake is coated in butter cream, decorated with royal icing flowers, and a fondant cow. The flowers on this cake are: roses, rosebuds, daisies, and chrysanthemums. I couldn’t fit the lilies of the valley, considering its only a six inch cake, mind you, and I have yet learned how to do them since they are required to be created from gum paste (my next class). So, two cake decorating classes down, two to go, and I’m halfway done my ServSafe. Oh yeah, I’m definitely going to have one super awesome business!

Considering I made eight cupcakes and a six inch cake, I’m assuming it would make one large bunt cake or two small loaves. Cooking time would definitely differ due to pan size. Also, due to the addition of the applesauce, I significantly reduced the fat in the recipe, yet, it still remained remarkably moist. So if you decide to simply glaze a bunt cake, you have yourself a delicious yet low fat pound cake.

Chocolate Applesauce Spice Pound Cake
½ cup brown rice flour
½ cup cornstarch
½ cup potato starch
¼ cup cocoa powder
2 tsp unflavored gelatin
1 tsp cream of tartar
2 tsp baking powder
½ cup brown sugar

2 tsp cinnamon
2 tbsp agave nectar
½ cup unsweetened applesauce
1 tsp vanilla
½ cup nondairy milk
2 eggs, beaten
2 tbsp nondairy margarine, melted and cooled

Preheat the oven to 350 degrees.

In a large bowl, mix the dry ingredients together. Make a well into the center of the bowl and add the liquid ingredients. Stir until everything is well combined.

Grease your pan of choice. If using a bunt pan make sure you get that ridiculous center portion that I always, miraculously, miss. Pour the batter evenly into the pan and smooth the top.

Bake for 25 to 40 minutes depending on the type of pan you are using. Less time is usually for cupcakes or small cake pans. To assure doneness, I live by the toothpick test and always baking my cakes at a minimum of 15 minutes before ever opening the oven door.

Decorate according to your delight and serve with a coffee beverage, alongside some nondairy ice cream, or with a tall glass of milk.