This page contains a Flash digital edition of a book.

Being on a canoe trip for your birthday is a treat in itself. Make it even more special with a camp-stove friendly birthday cake. More akin to a fudgy brownie— and less reliant on food science for success—it’s just as festive as a classic bonne fete cake when decorated with icing and candy.

INGREDIENTS Prep at Home 1/4 cup (60 mL) all-purpose flour 3 tbsp (45 mL) vanilla sugar or granulated sugar 2 tbsp (30 mL) unsweetened cocoa powder 1 tbsp (15 mL) powdered eggs 1/4 tsp (1 mL) baking powder 1/8 tsp (0.5 mL) salt 1/3 cup (75 mL) icing sugar 1/4 cup (60 mL) chocolate chips (optional) Coloured sprinkles or candy (optional) Parchment paper and foil

To Serve Water (approx. 1/3 cup/75 mL) 1 tbsp (15 mL) vegetable oil

INSTRUCTIONS Prep at Home 1.In a sealable plastic bag, combine flour, vanilla sugar, cocoa, powdered eggs, baking powder and salt. Seal and store at room temperature for up to one month.

2.Pack icing sugar, chocolate chips and candy in separate sealable plastic bags.

3.Cut a circle of parchment paper to fit into the bottom and about half an inch up the sides of a six-inch skillet; roll up and pack. Pack a piece of foil slightly larger than the skillet.

To Serve 1.Preheat camp stove over low heat. 2.Shake flour mixture in bag; pour in four tablespoons of water and the oil. Gently squeeze until evenly moistened.

3.Rub a little water over both sides of parchment paper to make it more flexible and prevent burning. Place parchment in skillet. Pour batter onto the paper and spread evenly; cover skillet with foil.

4.Hold skillet about two inches above the burner for five to eight minutes, or until the top just looks dry and edges spring back when lightly touched. Remove from heat; let stand covered for two minutes. Invert cake onto a plate or heatproof surface; peel off paper.

5.If using chocolate chips, sprinkle over hot cake and let melt, then gently spread to cover evenly. Let cool completely.

6.For the icing, add one teaspoon (5 mL) water to the icing sugar in the bag and gently squeeze to blend to a smooth, thick icing, just slightly thinner than a soft putty. If necessary, add a few drops of water at a time, and squeeze icing to mix, just until desired consistency. Cut a small tip off one bottom corner of bag, twist bag just above icing and gently squeeze to write or draw decorations on top of cooled cake, then garnish with sprinkles, as desired.

Recipe adapted and reprinted with permission from The Complete Trail Food Cookbook by Jennifer MacKenzie, Jay Nutt and Don Mercer.

30 | Canoeroots


TIPS • Parchment paper might sound fussy for camping, but it does allow you to “bake” in a skillet without adding oil, which would create a fried product rather than a tender baked one.

• If your burner doesn’t go low and tends to scorch foods and uses a pump to build pressure for the fuel canister, pump less pressure, or release some pressure, before lighting to reduce the flame and prevent burning baked goods.

• Chopped dehydrated berries and nuts are a nice backcountry alternative to icing and sprinkles; just sprinkle them over top of the batter before cooking.

• As a cheater birthday cake, you can use your favourite pancake recipe, stir in some coloured sprinkle and make a large pancake, then decorate the top with icing and more sprinkles.

• Storm-proof matches can double as impromptu candles.

Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68