I will be teaching a Hawaiian Applique by Machine Class at Rock Paper Scissors in Momtclair, NJ October 9th 2014. I spent parts of the weekend making samples for the store to display and use to promote the class. I really enjoyed the process of updating the well known classic technique to something a bit more modern and faster.
Hawaiian Applique traditionally is two pieces of fabric where one is applied to the other, either using hand applique or reverse applique. In my class, we use freezer paper and glue to create the Hawaiian motif and make the piece to be applied down on the background. How my class differs is that we use the sewing machine, invisible thread and tiny electronic stitches to finish the edges.
I love Hawaiian Applique because it brings me back to my childhood. Do you remember taking a sheet of paper and folding it several times, then cutting out designs that would make snowflakes? This technique is very similar to those school kid snowflakes we all made and loved. Instead of construction paper, we use freezer paper which has a waxy coating on it that will stick to washed fabric when heated with an iron.
On Friday, I finished one Hawaiian block, and two others on Saturday and Sunday.
Suddenly I discovered I was craving something tropical with pineapple and coconut. I baked a delicious Pineapple Coconut bundt cake in my new Bavarian Bundt Cake pan from Nordic ware. The pan is made of heavy non stick aluminum and is decorated with a beautiful swirl pattern that resembles some of my quilting designs. I was excited to try it out for the first time.
Here are the ingredients:
1 yellow cake mix
1 box coconut cream pudding mix (use lemon or vanilla if you can't find coconut cream flavor)
3/4 cup of egg whites OR 3 whole eggs
1/3 cup vegetable oil
1 can crushed pineapple with juice
1 TBSP Coconut Extract
1/2 TBSP RUM extract
1 cup of shredded coconut (sweetened is what I used)
baking spray (the kind with the flour in it)
Here is how you make the cake:
Preheat oven to 350 degrees F. Prep your bundt pan by spraying with non stick spray. Brush the sprayed pan to ensure all nooks and crevices are evenly coated on the inside, including the middle tube.
In a large mixing bowl combine all ingredients except the coconut and beat until moistened on low. Turn mixer speed up to medium high and beat batter for 3-4 minutes until fluffy. Add 1 cup of coconut and continue to beat until well incorporated, scraping bowl,and beaters as needed.
Pour your batter into the prepared pan, ensuring it is evenly distributed and no more than 2/3 full. Make cupcakes if your pan doesn't hold all the batter. (Note: These cupcakes bake for 20 minutes) Place a towel on the counter and tap the pan to ensure all air bubbles escape and all crevices and designs are filled in. Pop into the preheated oven and bake for 52-55 minutes. The cake is done when a tested inserted in the middle comes out clean. Cool the cake on a cooling rack for 30 minutes. Once cooled, invert onto serving platter.
Optionally, you can add a coconut glaze. While the cake stands on its own without the glaze, I think the coconut glaze makes it exceptional. To make the glaze combine in a small bowl
1 TSP Coconut milk (I used unsweetened)
1 TSP Coconut extract
1 cup powdered sugar
Whisk together until smooth. You may need to adjust the amount of sugar to get the right consistency. Drizzle over the cake as desired and sprinkle the cake with additional coconut flakes while glaze is still wet and it will stick to the top and sides of the cake. It really is as yummy as it looks. Moist, sweet, with pineapple chunks to please your palate.
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