We started by baking a Chickpea Brownie Cake. You heard me. It's actually a delicious cake that is both gluten and dairy free. We then split the cake in two -- because, knowing my oil and vinegar daughters, I was pretty sure they were not going to agree on one theme (and knowing my uncompromising sweet tooth, I was not going to risk having two cakes in the house).
Blueberry started by "dirty icing" her half, a term she'd learned from the show. From what I gather, it means applying a base coat of frosting.
She then went straight for the blue icing and basically accosted the cake. It never saw her coming.
The final step brought on the marshmallows and sugars and sprinkles (Oh my!). And voila!
She called it a "crump cake". I called it a diabetic coma. But she was very pleased indeed.
Rhubarb took a lot of time considering all of her options. She went a little more old school, beginning with the "dirty icing" and continuing with her version of piping.
She was far more conservative in her use of accoutrements.
She too was pleased with the results.
Though the mess to product ratio was rather high on this one, it was well worth an afternoon of sticky floors and sprinkles in my hair to see them enjoying themselves so thoroughly.
In case you are wondering, here is the recipe for the cake. It is gluten and dairy free. I adapted it from this recipe here.
1 (15oz) can garbanzo or black beans -- drained and rinsed well
1/4 cup agave nectar (or any liquid sweetener of choice)
1 teaspoon baking soda
1 and 1/2 cups of chocolate chips (or chocolate) melted in double boiler or microwave
Preheat oven to 350 degrees. Grease a 9 inch round. Place all ingredients except chocolate in a blender and blend until smooth. While blender is still going, remove middle lid and add melted chocolate. Blend until completely combined.
Pour into pan and bake about 30 minutes or until pick comes out clean.