A Flapper Inspired Red Wine & Raspberry Chocolate Cake with Chocolate Feathers

May 2015

Nostalgia and Wanderlust might be romances cut from the same cloth. Lured by the city I love and the acclaimed director on the bill, I made the effort to see Midnight in Paris in the theater. The scenes absorbed me. In an effort to recall and revel in my time in Paris, I thought of the routes between the landmarks and locations featured in the film. My mind so thoroughly journeyed to Paris, I was disoriented and disappointed to discover Pittsburgh again upon leaving the theater.

A Flapper Inspired Red Wine & Raspberry Chocolate Cake // www.WithTheGrains.com

Like me, the film’s protagonist, Gil, is enthralled by Paris. He openly fantasizes about living in the Paris of his dreams- 1920s Paris, when Hemingway, Dalí, Buñuel and Man Ray shared deep thoughts over strong drinks, late into the night.

A Flapper Inspired Red Wine & Raspberry Chocolate Cake // www.WithTheGrains.com

Gil’s antithesis in the film, shoots down his nostalgic daydreams, “Nostalgia is denial – denial of the painful present… the name for this denial is Golden Age Thinking – the erroneous notion that a different time period is better than the one one’s living in – it’s a flaw in the romantic imagination of those people who find it difficult to cope with the present.”

A Flapper Inspired Red Wine & Raspberry Chocolate Cake // www.WithTheGrains.com

Though the grass may be greener back in time (sadly, this may literally be true) and the city in the distance may appeal more, there’s something to be said for looking to the past for inspiration and guidance. If looking back in time means respecting the land, respecting each other and engaging more, then why not look to a different time? The advantage of the present is we can pull inspiration from so many pasts and cull together many a lesson learned, but only if we look.

A Flapper Inspired Red Wine & Raspberry Chocolate Cake // www.WithTheGrains.com

I was reminded to look toward the past when Heather asked me, “if you could go back to any era, which would you choose?” For her, like Gil, the answer was easy- the 1920s, when ladies dressed exquisitely, smoked and drank rebelliously, and danced into the night. When she asked me to bake her a birthday cake, her request was an unusual one, but one I really enjoyed. In lieu of a flavor preference, she threw a concept at me- “a cake with a flapper attitude would be ideal- social justice, freedom, fun, and stylish (red lips and dancing hips!).”

A Flapper Inspired Red Wine & Raspberry Chocolate Cake // www.WithTheGrains.com

If Heather really could go back in time for her birthday, I imagined the parties she’d attend. I imagined her sitting at her vanity, drinking, smoking, putting on makeup and pearls, while chatting with a close friend. I imagined the excitement of selecting the perfect ensemble and the simplicity of a tiny clutch or purse with no need for bulky cell phones. She’d be dancing until her high-heeled feet ached with joy. Photographers would snap her in black and white, and she’d wait, with anticipation, to see the results. Her birthday cake emerged from these visions because cakes, like nostalgia, should inspire our imaginations and transport us!

A Flapper Inspired Red Wine & Raspberry Chocolate Cake // www.WithTheGrains.com

There’s nothing wrong with a little Golden Age Thinking and romantic musings every now and then. Where did I finally decide I would go? I’ll save that for another cake and time.

Single-Grain

Here’s to Heather & Conceptual Cakes Requests!
-Quelcy

p.s: However, if I were to travel in time to the 1920s, I imagine I would look like this.

Whole Wheat Red Wine & Raspberry Chocolate Cake with Chocolate Ganache & Chocolate Feathers

About This Recipe: Adding red wine to this whole-wheat chocolate cake was a nod to the lush side of the 1920s. It adds a subtle flavor and moistness to the crumb. This recipe bakes one 7-inch cake, which you can separate into two layers and divide with raspberry jam for a touch of rouge. If you want to make the Chocolate Feathers, follow this tutorial. I made a very reduced simple syrup to help adhere them to the cake, as well as propping them in small slits I cut in the cake’s surface. I made the top design with a paper doily and powdered sugar.

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