Ingredients For the cake: 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 1 tablespoon ground cinnamon (Vietnamese, if you have it) 1 teaspoon ground nutmeg 1 tablespoon finely grated fresh ginger 1 cup granulated white sugar 1 cup light brown sugar 1 1/4 cup extra virgin olive oil (use a nice fruity kind) 4 large eggs 4 cups carrot pulp from juicer 1 cup unsweetened applesauce
For the frosting: 16 ounces (2 packs) cream cheese 1/2 stick softened butter 1 cup heavy cream 2 tablespoons real maple syrup 1 tablespoon fresh orange juice zest of 1 whole orange, finely grated 3 cups powdered sugar
Make the frosting first:
1. Using the electric mixer, beat cream cheese and butter in a large bowl until combined. Add the heavy cream and whip until soft and fluffy. Beat in the maple syrup, orange juice and zest. Add the powdered sugar bit by bit until completely combined (be careful as it tends to explode on your face if you add in too much at a time). Blend well then press a piece of plastic wrap over the frosting and place in the fridge to cool while you make the cake. (Note that the frosting should be a bit runny)
For cake: 1.Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed or parchment paper. Butter and flour sides of pan and tap out extra.
2. Sift together the flour, baking soda, salt, cinnamon, nutmeg in a medium bowl.
3. In the base of your electric mixture with the whisk attachment, whisk the sugar and oil until combined. Beat the eggs in one at a time.
4. Switch to the paddle attachment, and and add the flour mixture until all combined.
5. Add the carrot pulp and ginger and continue mixing. Divide the batter between prepared pans and bake for 40 minutes or until a tester inserted in center comes out clean. Flip the cakes out onto a wire rack and let cool completely.
When the cakes have cooled:
Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Let chill before serving so that the frosting has time to set (about 1-2 hours) Always Order Dessert)
2 cups carrot/apple/ginger pulp
1½ cups flour (all purpose or whole wheat pastry, or a combination)
2 teaspoons baking powder
½ teaspoons cinnamon
¼ cup sugar
½ teaspoon salt
1¼ cups milk or rice/soy milk
¼ cup canola oil
1 teaspoon vanilla extract
mini dark chocolate chips (optional)
Preheat the oven to 400°F, and grease a 12-cup muffin tin.
Combine the flour, baking powder, salt, cinnamon, and sugar in a large bowl and stir with a whisk or a fork.
In a smaller bowl, combine oil, milk and vanilla. Pour the wet ingredients into the dry and gently combine, being careful not to over mix. Fold in the pulp and chocolate chips, if using.
Scoop into muffin tins and bake for 18-22 minutes. Cool in pan for 10 minutes, before removing tea cakes to a cooling rack to cool completely
Please join us for an evening of problematic cupcakes, performance, and participation.
July 26, 2014 / 6-9p / Surplus Space, 3726 NE 7th Ave, Portland, OR,
InFATuation is a collaborative show between Katie Piatt and Petra Fortes-Schramm investigating and reclaiming the space in which (fat) female bodies reside. As body-positive movements have come into public discourse, fat-acceptance and fat-positive movements have been met with increasing scrutiny and animosity, most often wrapped in paternalistic concern for fat peoples’ health. What kinds of agency can fat parties claim? What sort of sizeist conversations are occurring? Are we adding to the fat/skinny binary? In what ways can we challenge, even break, the beauty/health standard? Through personal narrative, video and sculpture, Katie Piatt will address inherited bodily commands aimed at her habitus. Petra Fortes-Schramm’s in-process digital and analog research aims towards creating a fat pedagogy in partnership with online and IRL audiences that will culminate in a manifesto.
Performance will occur at 7:30.
With a background in music, art, and community service, Petra Fortes-Schramm seeks out collaborations with other artists and socially conscious individuals to work toward trans-disciplinary, intersectional endeavors. When not laughing at cat videos or making stuff called “art”, Petra can be found sharing in domestic banalities with their wife to ensure they both survive graduate school. Upon completing the Master of Arts in Liberal Studies program at Reed College in Portland, Oregon, petra plans to work towards making the arts and opportunities for alternative and higher education more accessible in the Salinas Valley in California.
Katie Piatt is an artist living, playing dress-up, and telling jokes in Portland, Oregon. She has begun exploring the ideas of gender, body, sizeism, and identity not only with her background in soft sculpture and seamstress skills – but also with her new endeavors in performance. Through the art of spoken word, facial expression, body language and costume, she describes the history and effects of her upbringing in the conservative, religious Ozark Hills of Missouri in humorous albeit cringingly honest anecdotes and situations. Katie is a current MFA - Visual Studies student at PNCA. She received a BFA in painting from Missouri State University in 2012.