4 1/2 cup cake flour (sifted) (for gluten-free cake flour, substitute 1 cup of gluten-free all-purpose or 1 to 1 baking blend, remove three tablespoons, then add three tablespoons of gluten-free cornstarch, for every cup. For a half-cup of gluten-free cake flour, remove 1 1/2 tablespoons, and sub in 1 1/2 tablespoons of cornstarch)2 tablespoon baking powder
1 1/2 teaspoon salt
1 1/2 cup unsalted butter (room temperature)
3 cups of granulated sugar (Swerve sweetener, Splenda granulated, coconut, turbinado, or raw cane sugar pulsed fine)
6 large eggs (room temperature) 3/4 cup Aqafaba, 1 1/2 cup silken tofu pureed with 3/4 teaspoon baking soda, egg replacer, or vegan egg replacer)
3 teaspoon vanilla extract2 1/4 cup buttermilk (room temperature) (2 1/4 cups rice, soy, almond, or light coconut milk with 2 1/2 tablespoons of lemon juice or apple cider vinegar. Mix and let stand for five minutes)
3/4 cup rainbow sprinkles
For the Chocolate Ganache:
9 ounces dark chocolate (finely chopped) (Vegan chocolate) (semisweet works too)
9 ounces heavy cream (full-fat coconut milk)For the Assembly:3 cup rainbow sprinkles
Make the Funfetti Cake:
Preheat oven to 350F. Grease and flour three 6″ cake rounds and line with parchment.
In a medium bowl, whisk flour, baking powder, and salt until well combined.
Using a stand mixer fitted with the paddle attachment beat butter until smooth.
Add sugar and beat on med-high until pale and fluffy (2-3 minutes).Reduce speed and add eggs one at a time, fully incorporating after each addition. Add vanilla extract.
Alternate adding flour mixture and buttermilk, beginning, and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Do not overmix. Fold in sprinkles.
Spread batter evenly into prepared pans. Smooth the top with a spatula.
Bake for approximately 30 minutes or until a toothpick inserted into the center comes out mostly clean
.Place cakes on a wire rack to cool for 10 minutes then turn out onto a wire rack to cool completely.
This white chocolate buttercream has a nice white chocolate flavor, is smooth, creamy, and, pipes beautifully!
White Chocolate Buttercream
3 sticks (339g) unsalted butter, softened (do not soften in the microwave) (vegan unsalted butter)
8 ounces (227g) white baking chocolate (I used 2 Ghirardelli Premium Baking Bars) (vegan white chocolate)
1 teaspoon (4g) vanilla extract4 tablespoons (42 g) milk or cream (whole, half and half, light cream) (full-fat coconut milk)
1/2 teaspoon (3g) salt – optional to cut the sweetness
Cut/chop the white chocolate into very small pieces, put into a microwave-safe bowl, and add 4 Tablespoons of milk or cream. Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to overheat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.Beat the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon of milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
Makes 5 cups of frosting. Makes enough to frost a 2 or 3 layer eight-inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.
Make the Chocolate Ganache:Place chopped chocolate and cream into a microwave-safe bowl. Stir to combine. Microwave for 20 seconds, stir. Microwave in 10-second intervals, stirring in between until ganache is smooth and silky.Set aside to cool completely before using on the cake.
Assemble the Cake
Place one layer of cake onto a cake stand or serving plate. Top with approximately 2/3 cup of buttercream. Repeat with remaining layers and crumb coat the cake.
Place cake in freezer and frosting in the fridge for 30 minutes.Frost the cake and smooth the sides and top. Place back in the fridge for 1-2 hours for frosting to set.
Place a bowl upside down on a baking sheet to catch excess sprinkles. Place the cake onto an inverted bowl. Gently, but firmly, press sprinkles into the sides and top of the cake. Letting excess fall onto the baking sheet.
Chill in the fridge for 30 minutes. Using a teaspoon, apply ganache near edges like so to create the drips. Pour some ganache on the top of the cake and spread with an offset spatula.
I used 6-inch round pansI doweled the cakes
I also melted the chocolate in a double-boiler.
Microwaves vary in power, so I prefer to do it this way, particularly if it’s a microwave I’m not familiar with.
Original recipe by the Cake Blog, adapted by Chamein Canton
I’ve been in the publishing industry as a literary agent and an author for a long time. Publishing has gone through changes over time. Some changes have been permanent, while others were essentially transient. It’s still centered around fiction and nonfiction with a host of genres and sub-genres. Both fiction and nonfiction books are reflective of the times, trends, and movements. Nonfiction books that focused on race and gender, now include titles that cover the Black Lives Matter Movement, transgender issues, and gender identity to name just a few. The same applies to fiction sub-genres in a multitude of categories, I am going to focus on women’s fiction.
Wikipedia defines women’s fiction as an umbrella term for women centered books that focus on women’s life experience that are marketed to female readers, and includes many mainstream novels or women’s rights Books. It is distinct from Women’s writing, which refers to literature written by women. The Women’s Fiction Writers Association says women’s fiction may include romance, or it may not. It could be contemporary or historical and have magical, mystery, thriller, or other elements. What defines a novel as women’s fiction is that the driving force is the protagonist’s journey toward a more fulfilled self.
The wonderful thing about fiction is it allows you to create a world from your mind’s eye. The only limitations are the ones you put on yourself, at least that’s the case when it’s just you and your laptop or notebook. If you are a female author who happens to be north of forty or fifty-plus, then you are in for a fight from the outside.
There is so much talk about age and how it’s just a number. The fact is that your grandparents’ fifty looks nothing like it does today. With good nutrition, skin care, and surgical intervention, in some cases, people are not only living longer, they are looking better than ever. Moreover, the sit in a rocking chair mentality has gone out of the window. You are more likely to find a grandmother in a spin class, and if she does like to knit, today’s north of fifty grandmothers are doing it in between yoga and Pilates. Life north of forty is viewed as an opportunity to make our second acts more exciting and fulfilling.
It’s the reason I am often puzzled by fiction categories for women over forty. First off, a lot of people think romance when you say you’re an author. There’s nothing wrong with being a romance author at all. It’s the most popular category in fiction. Romance novels focus on relationships and romantic love with an emotional and happy ending. When it comes to stories of love, everyone wants a happy and satisfying end. However, that view or path changes as we get older, and many female authors who are north of forty, fifty, and even sixty-plus reflect that in their writing.
Currently, romances for people over forty are called seasoned romances. Some hold to the happily ever after formula, only with older characters. Why it’s categorized differently when it’s still all about love, is beyond me. Then there are the seasoned romances where the path to true love isn’t easy. It’s fraught with many of the issues people over forty face when looking for love, or when they are trying to keep romance alive in a relationship. In Shakespeare’s A Midsummer Night’s Dream we’re watching the Athenians pursue love and all its follies, and find The Bard was quite correct to state that the course of true love never did run smooth. Romances with older characters develop the romance in a nuanced way that reflects their experience and the time in their lives. Situations when one was quick to get angry about and summarily dismiss at thirty-years-old, aren’t looked at in the same way at forty or fifty. In the end, north of forty and fifty characters are looking for love and find it, but the path to get there is different.
Then there is the relatively new genre of chick-lit. Viewed by some as a derogatory term, it’s loosely defined as literature that appeals mainly to women. (obviously, a man’s idea) The other definition for chick-lit is a genre fiction which “consists of heroine-centered narratives that focus on the trials and tribulations of their individual protagonists. What’s not said in this definition is what is usually found when you pitch it to editors. Chick-lit is about women in their twenties and thirties. Anything written with characters over forty is defined as either matron-lit or hen-lit, neither of which particularly flattering. Matron is a term associated with female prison guards or a verb that’s the kiss of death in fashion. Hen conjures up images of women sitting in a room laughing or talking while men refer to their chatter at clucking. Why can’t women over forty and fifty still be chicks? Writing about mature men isn’t called Prostate-lit or Dick-lit for men who use Viagra. No one would dare do such a thing even though publishing is overwhelmingly female, but it’s still mostly a boys club the further up the chain of command you go.
I started referring to my writing as Still A Chick Lit as I went through my forties to being in my fifties. Life and love are essentially the same, but there’s much change as you age. If you’re single/divorced, the dating pool is considerably smaller and you don’t have the time to take long applications. Everything has to be put on the table rather quickly so you can make the decision if you want to pursue a relationship or not. It comes down to the devil you know or the devil you don’t know. The number of people who get back together after divorce or long-term dating/cohabitating is quite large. I used to wonder about that when I was in my thirties. I couldn’t fathom doing such a thing. If you got rid of a man, you did it for a good reason. He should stay gone, right? Well no. I’m not sure if it’s a matter of being mature, scared, or just tired of the gerbil wheel of dating. Things change and there’s a level of acceptance and communication that you are a little more willing to do to make love work.
The bottom line is grey hair in a book doesn’t mean the story is old. As a matter of fact, you can find a plethora of characters that are made more charming and interesting with age. One of the biggest announcements at the end of 2020 was a Sex and the City re-boot with three of our favorite ladies in New York navigating their lives as women in their fifties with husbands, children, careers, and friendships. What made the series and subsequent movies successful was going on the journey with Carrie, Samantha, Miranda, and Charlotte. Age didn’t make them any less interesting. In fact, they became more inspiring as women over forty and fifty began to think about their lives in different ways. Why that won’t happen with books is beyond me, but it’s something that I hope to change.
I hope that you will come with on this journey as an author of Still A Chick-lit and nonfiction passion projects to go on this journey with me
Classic Chocolate Cake recipe from Add A Pinch and adapted by me
2 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sweet rice, or sorghum flour)
2 cups sugar (Swerve sweetener, Splenda granulated, golden sugar, coconut or turbinado sugar, pulsed finely)
3/4 cup unsweetened cocoa powder (Dutch-process cocoa or regular unsweetened cocoa)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup buttermilk (non-dairy: 1 cup almond, soy, rice, or light coconut milk plus 1 tablespoon apple cider vinegar or lemon juice)
1/2 cup vegetable oil canola oil, or melted coconut oil
2 large eggs (1/2 cup Aquafaba, ½ cup silken tofu plus ¼ teaspoon baking soda, 2 flaxseed or chia seed eggs, or egg replacer)
2 teaspoons vanilla
1 cup boiling water
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
For the chocolate cake:
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add buttermilk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
The cake batter will be very thin after adding the boiling water.
Let the baked cake layers cool completely. Wrap them well with plastic wrap and then with foil. Put each layer into a freezer bag and freeze up to 2 months. To serve, thaw in the refrigerator overnight with wrapping intact. The next day, the layers are ready to fill and frost
Chocolate Buttercream Frosting by Add a Pinch adapted by me
½ cup milk (dairy: whole milk, 2%) (non-dairy: almond, soy, rice, or light coconut milk)
2 teaspoons vanilla
½ teaspoon espresso powder or 1 tablespoon brewed coffee
Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
Cream together butter and cocoa powder until well-combined.
Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
Add vanilla extract and espresso powder and combine well.
If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
3 tablespoons cornstarch
2 tablespoons water
1 ½ cups almond milk (soy, rice, or light coconut milk) (dairy: whole milk, 2 %, non-fat milk)
¼ teaspoon vanilla extract
¼ cup white sugar (Swerve sweetener, Splenda granulated, golden sugar, coconut, or raw cane sugar, finely pulsed)
¼ cup unsweetened cocoa powder (Dutch-process or regular unsweetened cocoa powder
In small bowl, combine cornstarch and water to form a paste.
In large saucepan over medium heat, stir together soy milk, vanilla, sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens. Remove from heat. Pudding will continue to thicken as it cools. Allow to cool five minutes, then chill in refrigerator until completely cool.
In a clean glass or metal bowl, add the heavy cream and cream of tartar.
On medium-high speed whip the cream and slowly sprinkle the sugar in. Continue whipping until soft peaks begin to form. When you run a spoon through the bowl, it should leave a path.
To make the chocolate mousse filling, fold in ½ the whipped cream into the cooled chocolate pudding. Fold until you don’t see any white streaks. Then fold in the remaining whipped cream. You can put it in the fridge for up to 1 day in advance, otherwise, fill the cake right away. Let the filled cake set in the fridge for at least an hour before serving.
Vegan Whipped cream recipe from Minimalist Baker
1 14-ounce can coconut cream or full-fat coconut milk (do not use cream of coconut, it’s too sweet and won’t work, It’s great for a pina colada) (I like Whole Foods 365 brand of coconut milk)
Chill your coconut cream or coconut milk in the refrigerator overnight (see notes for top brands!), being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
The next day, chill a large mixing bowl 10 minutes before whipping.
Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
Note: if your coconut milk didn’t harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour – 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.
Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar (or stevia) and mix until creamy and smooth – about 1 minute. Taste and adjust sweetness as needed.
Use immediately or refrigerate – it will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 – 2 weeks!