It’s What Liv Ordered

In May of 1951, diner owner, Bea Turner, was asked to make a birthday cake for Toby Bruce Robishaw who was turning one.  Toby’s mother, Liv, was an extravagant woman who loved to make a show of everything she did.  Her son’s first birthday party was no exception.

The people Liv invited to Toby’s party were simple folk living in the hills of West Virginia.  They had simple tastes and probably expected a simple dessert such as Crazy Cake.  However, Liv used the occasion of her son’s birthday to show off yet again.  The cake she came up with is lovely, but it was completely lost on the birthday guests.

The following recipe is the one I had in mind for the above-mentioned scene taking place in my novel, The Secrets of Dr. John Welles.  By tweaking portions of other recipes, I created a cake suitable for the splashy tastes of Liv Barrette Robishaw.

Now don’t get me wrong; the cake is delicious.  It’s not what one would serve at a child’s party.  Here’s a passage from my novel describing exactly what Liv requested of Bea:

Three, double-layer cakes were divided by pillars with plastic circus animals placed in the space between.  Red and blue icing crisscrossed the edges of the cake in every direction.  A handful of colorful flags exploded out of the top layer.  Every inch of the cake not already taken up with decoration had a piece of candy pressed into the icing like a gingerbread house.

Liv’s outlandish request is what prompted Bea to say, “It’s what Liv ordered.”  Bea’s statement was offered as an explanation and apology to the townsfolk who understood completely.

The quantities listed below will make one layer of the cake I described above.

Hazelnut Cake

12 oz. hazelnuts

2 t baking powder

6 egg yolks

5/8 c white sugar

6 egg whites

Toast the hazelnuts in a 350° oven for 10–15 minutes or until lightly golden in color.  Cool completely.  Remove the skins from the toasted nuts by placing in a tea towel and briskly rubbing them together or place them in a colander and swirl them around to remove the skins.  Grind the hazelnuts until very fine.  Add baking powder and set aside.

Preheat the oven to 325°.  Thoroughly grease and flour a 9-inch springform pan.

In a large mixing bowl, use a hand-held electric mixer to combine the egg yolks with the sugar until pale yellow in color.  Beat in the ground hazelnuts.  This mixture will be extremely heavy and sticky.

Wash your beaters to remove any traces of fats.  In a separate bowl, beat room temperature egg whites until stiff peaks form.  Carefully whisk 1/3 of the egg whites into the yolk mixture to lighten the batter.  Fold in another 1/3 of the egg whites taking care not to delate them.  Fold in the remaining 1/3 of the egg whites until no streaks of batter remain.

Gently pour into the prepared 9-inch springform pan.  Bake in a preheated oven for 60 minutes or until the top of the cake springs back when lightly tapped.  Cool completely on wire rack.

Cinnamon Crème Filling

1 c heavy cream, chilled

1 c powdered sugar

1 ½ t ground cinnamon

1 t vanilla

Chill a metal bowl and the beaters of a hand-held mixer in the freezer for ten minutes.  Pour the heavy cream into the chilled metal bowl and beat on high speed with a hand mixer until the cream is frothy.  Slowly add the powdered sugar, cinnamon, and vanilla.  Continue beating until stiff peaks form.

Place the bowl of cinnamon crème filling in the refrigerator until needed or use immediately.

Whipped Buttercream Frosting

3 c powdered sugar

2 sticks unsalted butter, at room temperature

3 T heavy cream

2 t vanilla

Beat the butter, heavy cream, vanilla, and one cup of powdered sugar with a hand mixer until they are completely combined.  Add the remaining two cups of powdered sugar one cup at a time.  Blend well after each addition.  The lighter weight of this buttercream frosting is perfect for the delicate hazelnut cake.

You can use this frosting immediately or chill for later use.

Assembling the Cake

Once the cake has cooled completely, cut it in half horizontally.  Place the bottom half (cut side up) on a cake stand  and spread the Cinnamon Crème Filling generously over the top with a spatula or knife to within ¼ inch of the cake edge.  Place the top layer of cake (cut side down) over the filling, taking care to position it correctly.

Using a knife or spatula, ice the top of the cake with the Whipped Buttercream Frosting.  Do not drag the frosting too hard across the cake.  Level the top with icing and proceed to ice the sides until they are completely covered.  Wipe any icing smears from the edge of the cake stand with a clean, damp cloth.  Chill for at least an hour before serving.


SIDE NOTE:  If you’ve never folded egg whites into batter, I strongly suggest you watch the video I’ve provided.  It’s a delicate process, but don’t be daunted by it.  Regardless of how you whip your egg whites, it’s the folding process the chef demonstrates that is of the utmost importance.

The Art of Folding

A Crazy Little Thing Called Cake

In May of 1951, Dr. John Welles attended the first birthday party of Patty Ann Hoffman whom he had delivered the year before. The doctor was friends of Patty Ann’s parents, Morris and Lorraine, but he also had a soft spot for the spirited little girl since the day she was born. For this reason, he willingly attended a child’s party.

The Hoffmans weren’t well off, but they made do with what they had. The ingredients for the cake Lorraine served were items she probably had on hand. Furthermore, as parents they would forgo the special treat of cake and ice cream to ensure plenty for their children and guests.

The cake I had in mind when I wrote this scene was a cake I grew up with: Crazy Cake. Also called Wacky Cake, this chocolatey cake had its origins during the Depression when milk, eggs, and butter were expensive. For this reason, you may know it as Depression Cake. I have found that most people are familiar with it by one of these names. A little ingenuity solved the problem of making cake without the pricey ingredients, and following generations were none the wiser.

img_20170205_182131906Because it is so rich and delicious, and because so many children these days have dairy and egg allergies, Crazy Cake is one of the old fashioned recipes to have survived until today. Even if one is financially stable, Crazy Cake is not to be missed.

Although Crazy Cake is tasty enough to eat plain or dusted with powdered sugar, I’ve provided a frosting recipe and a fudge recipe as toppings for the cake. The frosting is a titch more elegant if you’re serving the cake to guests. The fudge is the old fashioned kind that you can pour over the cake and allow to drip and puddle down the sides until it sets. There is no other way to describe this magnificent concoction other than to say it is a hillbilly delicacy. But then that’s where my experience with this cake has its origins.

One of the things you’ll find if you conduct your own research on Crazy Cakes is that they were often made right in the baking dish. All the dry ingredients were combined, and then three depressions were made in which the vanilla, vinegar, and oil were placed. The water was added, and everything was stirred into batter. I suspect because my mother learned how to make this in school, her recipe calls for greasing and flouring the baking dish. Either way, the results are the same. You’ll also find recipes for other flavors of Crazy Cake. I cannot testify to how good they are, and they do look good, but I can’t seem to make it past the chocolate version.


Crazy Cake

1 ½ c flour

1 c sugar (I used raw)

3 T cocoa (heaping)

1 t salt

1 t baking soda

1 t vinegar (I used apple cider)

1 t vanilla

6 T oil

1 c water

Preheat oven to 350°. Grease and flour an 8 X 8 baking dish. Mix the dry ingredients. Add the wet ingredients. Stir thoroughly. Pour into the baking dish, and bake for 25 – 30 minutes. A knife inserted in the middle should come out clean. Cool completely in the baking dish before frosting. This recipe can be doubled and baked in a 9 X 13 baking dish.

Cocoa Frosting

4 c powdered sugar

¼ t salt

⅓ c cocoa

⅓ c unsalted butter, room temperature

⅓ c milk

1 t vanilla

Mix the powdered sugar, salt, and cocoa. Warm the milk slightly and add the butter and vanilla, then add to the dry ingredients and combine. Blend until it is smooth using either a stand or hand mixer.  This recipe is enough frosting for a 9 X 13 cake. Half it for an 8 X 8 or make two and fill in between the layers.

Old Fashioned Fudge

1 ½ c sugar (I used raw)

¼ t salt

⅓ c cocoa

¾ c whole milk

2 T unsalted butter

1 t vanilla

Mix the sugar, salt, and cocoa in a large saucepan. Add the milk and stir thoroughly. Cook over a medium heat, stirring constantly, until the mixture reaches a full, rolling boil. Boil without stirring until the mixture reaches 234° on a candy thermometer (the bulb of the thermometer should not rest on the bottom of the pan). If you don’t have a candy thermometer, after about twenty five minutes of boiling, test a small drop of fudge in ice water. The fudge should form a soft ball which flattens when removed from the water.

Remove from the heat and add the vanilla and butter. Do not stir. Rather, swirl the pan until the vanilla and butter are mixed in. Allow the fudge to cool to lukewarm (110° on a candy thermometer). Stir the cooled fudge with a wooden spoon* until it thickens and loses some of it gloss. Pour the fudge over the cooled Crazy Cake. Serve with vanilla ice cream or whipped cream.

*There is some debate on the Internet from professional cooking sites to blogs such as mine regarding the use of metal versus wooden spoons for stirring fudge. Both present logical arguments, however, I’ve used wood and metal with success.

Now You See Me

Thank you to my dear friend, Irfan Nabi, for supplying the amazing photo inspiration for the flash fiction below.  The moment I saw his picture, a story began to form in my head.  In this case, it’s a love story told in reverse that circles back on itself.  I hope you enjoy it.

Now You See Me

Monsoon RainsWithout looking at him, she watched him walk away. A pause in the rain provided the perfect opportunity to see his reflection slip out of her life. To watch him walk away from all they had been together. Away from her.

His words lingered in her ears. The reverberation of a church bell signaling doom. So beautiful, so mournful. She goaded him to say more just to keep him in her presence if only for a moment longer. She begged him to stop shouting, her own admissions used against her. He never would have said a word, but she could not let it go.

She confessed her insecurities to him. Her age, his youth. Her wisdom, his beauty. How could they be compatible? He never mentioned it to her. Never once broached the subject she barely kept suppressed beneath a façade soothed by external remedies. Lotion, powder, blush. Her known deception extended to the roots of her colored hair.

Love came easily to them. To him. He never saw the relaxed state of her body, the body given to her after three children and years of an unhappy marriage. She could not relax inside, and that, too, he pretended not to notice.

They dined at her apartment. He cooked for her delicacies she had only dreamt of, fed her with his hands. Nothing measured, everything given in excess. Spices and friendship blended perfectly to satisfy all hunger and thirst for life. Soulmates.

Another invitation to coffee. He called her on her cell; she wondered how he obtained her number. They talked for hours like close confidants before she even said yes. Where to meet? He knew just the place. Knew she would love it. And she did.

A chance meeting outside the building where he worked. He insisted she join him and his friend for lunch. She declined with a head tilt and a smile, and instantly missed him for some strange reason. When he caught up to her, she believed his explanation about the friend excusing himself.

Introduced by a mutual friend at a party celebrating someone’s birthday, they found themselves with glasses of champagne in hand. Standing about, chatting. Nervous laughter preceded the invitation to leave, to seek quiet and coffee. It was just coffee, but she enjoyed herself more than she had in years. His lively conversation cheered her in this country where she did not live.

She stayed with a friend already working in the country. Together they located a suitable apartment while she decided what she wanted to do with her life. Right then, all she wanted to do was breathe. Days turned into weeks turned into months.

Divorce finally prompted her to flee, to seek the freedom she craved and the happiness she deserved. She left behind grown children with the assurance to return and the promise of souvenirs. Okay, maybe grown but not mature. All three saw her off at the airport with hugs and kisses but not tears because they knew she would return to them. What could an exotic country hold for her, provide her with, when they were her very existence?

– – – – –

He turned to look at her one last time, imploring eyes willed her to lift her head. But his reflection had already slipped beyond the edge of the puddle, and she did not see.

Love for the Aging Collie


Hound Dog Diva

Aria turns ten today. According to the Pedigree Dog Age Calculator, based on her breed and age in human years, she is 75 years old. Happy Birthday, ole girl.

She’s been in the house ever since her brother, Tasu, was hit by a car. Aria was confused by his disappearance. She didn’t witness the accident; she simply saw him wedge his way out of the kennel and never return. Her ears perked and she looked for him any time his name was spoken. We were careful not to do that after the first three days. It was like watching a newly widowed woman.

Although I’m not a fan of big dogs in the house, I couldn’t leave Aria outside alone. She was silently grieving Tasu. We had her groomed at the Posh Pooch in Springfield and brought her inside. At first, she tiptoed around cautiously. She became my new shadow. I spoke to her in reassuring tones, but the moment I left a room, she was right by my side. Her restlessness concerned me.

I soon realized we both needed something to take our mind of the loss of Tasu, so I enrolled Aria in obedience classes at PetSmart in Canton. She knew a few commands my son taught her while working toward the Pets merit badge for Boy Scouts. After a quick assessment by the instructor, Leslie Jeandrevin, Aria was able to skip Beginner class and go straight to Intermediate.

Fresh from the groomers.

Fresh from the groomers.

The experience did wonders for my lonely dog. At first she was clingy. Over time, the socialization helped Aria relax. She had never been around another dog except her brother. She even made a best friend in a Cavalier King Charles Spaniel named Isabelle.

I am proud to say she completed Intermediate and Advanced I & II with flying colors on the first try. Technically, she’s CGC certified. Lazy me never sent in the paperwork. I thought about doing therapy with her in nursing homes or conducting school visits. It’s a lot of work and money to maintain the standards of grooming required for these trips. Those two facts are also why we stopped with CGC instead of pursuing Pet Partners status.

Lately, Aria is napping more, sleeping more deeply. I can get out of a room and return before she notices I’m gone.  Her actions and responses are slower than they used to be. I’ll be sure to keep an eye on her this winter since it’s supposed to be colder than last year. Weather can take a toll on an old dog despite the fact that she’s inside. I believe they truly do feel it in their bones.

I don’t know how much longer we’ll have Aria in our lives. What I do know is that I will continue to love her every moment of her life. Each year past ten is supposed to be a bonus for a large breed dog. If she doesn’t slip away peacefully in her sleep, I will not let her suffer. Enough of that talk for now; it’s her birthday!

The occasion calls for a car ride, a visit to PetSmart, a new chew toy of Aria’s choice, and a bag of Pupperoni, and then home to nap.


She’ll nap anywhere.

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