When Life Hands You Lice, Make Cake!

Nit-pickin’ good.

Tuesday was going to be duck-egg-cake-making-day.  I was excited to use the duck eggs I picked up Saturday.  Duck eggs are superior nutritionally to chicken eggs in almost every category, but that’s not the reason they are sought out by bakers.  They are in a word richer…in color, in fat, and in protein.  All this is supposed to result in exceptional cakes.

 
Exceptional cakes in my house, however, have the caveat of being gluten-free.  I have been gluten-free for so long that I hardly remember what a wheat cake tastes like, but I do remember the texture, and nothing gluten-free I have tried comes close.  That is not to say I don’t enjoy cake anymore.  I do.  But I was hoping the duck egg would work magic on a basic gluten-free flour mix.
 
Alas, Tuesday was not duck-egg-cake-baking day after all.  It turned out to be rid-your-daughter-and-your-house-of-lice day instead.  The mixer stood alone and empty.
 
Wednesday was to be another day of nit-picking drudgery.  The panic of a lice infestation was subsiding however, especially after reading that lice can’t jump and don’t live long off of a host.  We were starting to relax a bit, but there was still a sense of dis-ease that any personal creepy-crawly infestation is sure to cause.  If ever there was a moment for a mood boosting cake, this was it.  I didn’t have time for a GF scratch cake, so I grabbed a mix and cracked my two beautiful duck eggs into the mixer and soon a cake was in the oven.  None of us like frosting too much, so we often opt for a powder sugar dusting instead.  This time I was rummaging through fall-themed cookie cutters for a contrast decoration for the top, when I yelled, “Who wants to have a louse cake? Make me a template!”  Unbelievably, three children were racing to draw and cut their versions for the cake.  The winner didn’t look much like a louse, but cuteness won over accuracy.  The nits were my oldest’s touch.   
 
You know, sometimes you just gotta laugh.
 
As for the cake, I should have used just one egg.  One duck egg = 2 chicken eggs.  I knew this but I wanted to see if the extra eggs would counteract the often grainy texture of gluten-free cakes.  The cake rose to fantastical heights in the oven, but when I tested the cake with a knife, it deflated like air let out of a tire.  The cake was still rich, but it was very, very dense.  Restraint, it seems, is key when using duck eggs.
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About Jill Thaxton

Wife, mom, writer, cook, professional Googler. I can't seem to narrow my interests to one topic, but love to ponder people, culture, faith, health, food, relationships, and science. I specialize in minutiae. Oh, and I will forever regret quitting piano, in case you were interested.
This entry was posted in Gluten Free, Recipes for Fall, Recipes for Spring, Recipes for Summer, Recipes for Winter, The Art and Science of Clean Food and tagged , , , , . Bookmark the permalink.

4 Responses to When Life Hands You Lice, Make Cake!

  1. TechieChef says:

    nice post Jill, Thanks for sharing. can we get the recipe..
    TechieChef: http://www.chefdehome.com

  2. Cheryl says:

    That’s hilarious!

  3. pansaf says:

    You’re Funny…Jill Thaxton :-). Do you have some easy / fun recipe for spinach quiche ?

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