Rachel Neumeier

Fantasy and Young Adult Fantasy Author

And Cake! / Blog

Puppy pics! And cake!

Puppy G made it up onto her feet this weekend! Woo hoo!

I was actually a bit concerned about this because the puppy was about a week late to start walking. One does expect a puppy to make it up EVENTUALLY unless she is a “swimmer”, which is a problem way different from (and much worse, and often confused with) just being too heavy. MY puppy was fine, only fat fat fat and lacking in hind-leg strength.

I did two things to help Puppy G get up:

1) Used a terry cloth surface to give her better traction than the smooth absorbent pads I usually use in the whelping box and placed rolled-up towels under the surface to give her hills and valleys to crawl over so she would build muscle strength in her hind legs, and

2) Every single time I noticed Kenya going into the box to nurse, I would let the puppy start nursing and then move her the full length of the whelping box and make her crawl back to her mom. My policy was: if you are not hungry enough to crawl back over there, you are not hungry. After all, getting a little less to eat would only be a plus for this puppy!

And it worked! She was up at three weeks and two days, just about exactly what I’ve seen before for heavy singleton puppies. If she hadn’t been up by Sunday, I was going to start swimming her in a tub of warm water to help her exercise those legs, but it wasn’t necessary, so I am happy.

This is Puppy G at one day! She weighed 4.25 oz.

This is Puppy G yesterday! She weighted 2 lbs 8.0 oz.

Quite a difference, huh? The limbs are so pink in the just-born picture because she was too premature to have a full coat. In fact, it’s amazing she had so much hair and such dark pigment. She doesn’t look like a full-term puppy, but closer than she had any right to.

And those stuffed animals she has in the box with her now are her “siblings”. She likes the lion toy best. She is active enough to spend ten minutes or so at a time playing, so I try to make the lion toy “play with her” several times a day. It even nips back, but only very gently. Soon Puppy G will be steady enough to really benefit from playing with Folly (four months old) and Dara (two years and my very best and gentlest babysitter).

I’m thinking of naming this puppy Anara Give Me A Break for her show name, btw, and the name I like the best for a call name? It’s Lithuanian — Giedre. Pronounced GYEH-dray. I think I could learn to say that (“Giedre! Come!” it sounds all right) and doesn’t the word look neat? Unusual and distinctive. Plus, the semi-famous Giedre right now is a Lithaunian model (I found out while goggling pronunciation). Naming a show dog after a model is perfectly reasonable.

I celebrated the puppy walking by baking a cake! (Seriously — I promised myself I would try out this keen new recipe the day the puppy got up on her feet).

This started as a Moss Rose Cake and I didn’t make very many changes. (You know, I always thought I followed recipes until I started posting some? And I was just wrong, because actually I almost never follow the recipe all the way through. It took me by surprise.)

Anyway, the cake!

(Mostly) Moss Rose Cake

This is a sponge cake, not a butter cake. If you do it right, you’ll get a light, airy cake that sort of seems like a cross between a normal cake and an angel food cake. The original Moss Rose cake uses almond extract, but since you’re using a coconut-orange filling? I thought it made sense to use coconut and orange extracts instead. Also! Please notice that you need to put the filling ingredients together ahead of time!

Filling:

3 C sweetened flaked coconut
1 Tbsp grated orange zest
4 Tbsp orange juice
2 Tbsp sugar

Cake:

4 eggs
2 C sugar
1 C hot milk — I actually used almond milk because I had some that needed to get used up, and it worked just fine, but I wouldn’t actually suggest it or anything. Just FYI.
1/4 C vegetable oil
2 C cake flour
2 tsp baking powder — which not all sponge cakes use, but it does help guarantee lift
1/2 tsp salt
1/4 tsp coconut extract — I would use 1/2 if I did it again
1/4 tsp orange extract — I would keep this at 1/4

Frosting:

1 1/2 C sugar
1/2 C water
2 egg whites
1/4 tsp coconut extract
1/4 tsp orange extract

Combine the filling ingredients and chill overnight.

Now, beat the eggs until frothy. Beat in the sugar and beat until thick, like four minutes or so. Combine the milk and oil and have that ready. Combine the dry ingredients and have that ready. Beat in 1/3 of the flour mixture. Beat in half the milk mixture. Repeat, ending with the last third of the flour mixture. Beat in extracts. Pour into 3 8″ or 2 9″ cake pans (it’s best to line them with circles of parchment paper and spray the circles with baking spray). Bake at 350 degrees for 20 minutes, a bit less if you’re using the larger cake pans. I took them out when a tester came out of the center with a few moist crumbs stuck to it, and that was perfect.

Let the cakes cool ten minutes and turn out onto racks. Peel off the parchment. Cool.

Make the frosting: Mom commented that this is like seven-minute frosting. What it reminded me of was making marshmallows. It’s VERY sweet, and obviously you won’t need it all if you’re making a two-layer cake, but I didn’t want to deal with cutting the amount down (how do you cut the recipe by a third when you’re using two eggs?), so I made the full amount. Anyway!

Heat the sugar and water in a saucepan to 240 degrees. While you wait, beat the egg whites just until frothy. When the syrup is hot enough, pour it into the egg whites in a thin stream while beating on medium speed. Then beat on high until quite stiff peaks form. I didn’t beat it quite long enough and the frosting showed a distinct tendency to ooze gently down the sides of the cake, so don’t get bored and quit early. I bet it’ll take at least eight to ten minutes to beat it till stiff. When you think you’ve beaten it enough, beat in the extracts.

Assemble the cake: Put the first layer on a platter and spread with frosting. Sprinkle with about a cup of the filling. Repeat, so there will be coconut-orange filling on the top of the cake. Frost the sides of the cake. I chilled the cake to help set the frosting and make it easier to slice the cake, but I don’t know that you’d need to. Like all cakes, it’s better eaten at room temp rather than cold.

The frosting is getting a little crackly crust in places after being stored overnight in the fridge, so I don’t know, you might want to make this when there’s enough people around to eat basically the whole thing the same day it was made. People with a serious sweet tooth could also help you take care of any extra frosting you might have! It’s a little over the top for me!

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