While the ingredients for this babycake are relatively simple, the 9 month prep. time can require significant advanced planning. Do not be surprised if it takes 20+ hours for the cake to release from the oven, especially if you have never made this recipe before. Be assured, it will be well worth the effort in the end.
1+ babycakes, approximately 8 lbs. in weight and 21 inches in diameter.
- Jane Muschenetz
- Ingo Muschenetz
- One or more mood setting activities (dinner at Chilis, plate of Oysters Rockefeller, surprise mopping of floors by husband)
- Long-suffering grandparents-to-be
Set grandparents-to-be on low heat and simmer indefinitely, taking care not to let mixture boil. If boiling appears imminent, add small amounts of misdirection. This step can be done years in advance.
Meanwhile, combine first three ingredients in a bowl and mix thoroughly. While mixing, add small amounts of activities until you have formed a workable dough. Knead 15-30 minutes and form into a small cake-shaped bun. Place bun in preheated oven and bake 9 months. No matter how tempting, do not open the oven door to check progress. You may use external monitoring to ensure the bun is rising evenly.
Once the time is up, remove bun from oven. This may prove surprisingly difficult as the cake is likely to have filled all available space in the oven.
After removing the cake, wrap it tightly in pre-heated kitchen towels. To serve, place the cake in the middle of a large plate (pink or blue, as appropriate), and pour the grandparent mixture over the top. Do not be afraid of smothering the babycake–it is surprisingly absorbent. Enjoy for years to come.