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Monthly Archives: October 2011

The boy and the cake – sharing cake can heal

Welcome to another week of the boy and the cake. The cherry cake that we made last week was very yummy and it is so wonderful to know that several people actually took the time out to bake and eat a cherry cake this week too – the global cake eating party has begun.

When it is your birthday why not celebrate it by sharing what sort of cake you had – perhaps you could use one of the recipes from here to help you celebrate.  And let us all know about it!

I shared my cherry cake with friends and family and of course my little boy. He enjoyed it so much that he is still smiling. I have been thinking of what name to give and use for this little boy. The name that I have decided on is ‘Little Adrian’. I feel that this is the part of me that this site is really about. It was he who started this whole process and I want to honour him for that. You can see a picture of him above. He is 6 1/2 years old in the photo.

Little Adrian loved the cherry cake. It brought back memories (through the taste buds) of times when he stayed with his Granny, who used to bake the cherry cakes for him. During the week, with these memories flooding back, I worked with an old issue that keeps popping up for me throughoiut my life. Right at the seat of the issue was – yes, there he was, Little Adrian.

Working through a process of unblocking some of these thought processes, feelings and actions with regard to my business and unravelling some of it’s components; like finance, clients, direction and service, I came to see more clearly how these old childhood experiences have been lodged into my sub-conscious and have prevented me on some level from moving forward or expanding more easily in my business.

Looking at how these old habits, fears, experiences and memories hold me back is very interesting. By mapping out the process with a Life Path Process; one of the techniques that I use, I  worked through what needed to be manifested to support me and also got a deeper understanding of what the blockages and issues were. One of the blockages that I identified was around the balance of giving and receiving with regard to my service to people and the world and finding a healthy and fair payment for it. I recognised that  Little Adrian was running the show from an old belief system and experience connected to his ‘working class’ grand-father. It is amazing how some things get stored in the sub-conscious and  stop us from moving forward.

If I look at this image and use it as an inner learning process; having my cake and eating it is not so easy for me. When Little Adrian is present and running the show there is no cake to be eaten. So now, Master Adrian has arrived to bake with Little Adrian and to share the cake and of course show him that everything is being taken care of. In this space Master Adrian can attend to his business knowing that Little Adrian is happy to sit and eat some yummy cake. This is a great business partnership and it is working really well. Morning and afternoon tea breaks are so much fun!

           Cherry cake                                                                                                                                                                                                               Last week I made a cherry cake. It was half eaten in less than an hour – and no, not only by me.

See if you can bake a cake and set aside some time to share morning and/or afternoon tea with your little inner child/ren. Perhaps there is a part of your own life where you are not having your cake and eating it. 

To help you along the way here is another yummy cake recipe. If we all practice eating cake every week we will get more of an idea of what it is like to have our cake and eat it – even more often.

This one is a smooth chocolate cake and I can already see the chocolate around Little Adrian’s face  as he relishes in cleaning out the mixing bowl, licking the spoon and beater and eating the cake once it is baked.

Ingredients:

4 eggs, 300 grams of self raising flour, 200 grams of sugar, 80-100 grams of chocolate (grated) – I use Lindt chocolate, 3 tablespoons of cacoa powder, 200 grams of butter, 200 mililitres of milk.

Method:

In one bowl mix the SR flour, cocao and grated chocolate. In another bowl mix the eggs, butter and sugar until well mixed and then slowly add the milk. Mix it all for about 2 minutes.

Add the dry ingredients to the egg, sugar and butter mix and mix for about 2 minutes.

Put the mixture into a greased (buttered) cake tin –  25cms in diameter. bake for approx 35 – 40 mins at 180C. You may need to cover the top of the cake for the last 10 minutes with foil, depending on your oven.

Cool for a while and then eat it. It is nice to serve it with a good dollop of fresh cream!

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The boy and the cake

The boy and the cake – Where did this name come from and what does it all mean?

The ‘boy and the cake’ was born out of a personal process that I went through yesterday (Wednesday 19th October 2011) and it became very obvious to me that this was a great way to journey, share and connect with people in a different way. I really want to serve in a variety of ways; ways that are educational, fun, informative and lively.

This whole idea came about from working through a ‘Life Path Process’ to understand and change a negative set belief system and pattern that had been blocking me in really opening up to more of what  I want in the world – especially in my vocational life.

As part of the process, my therapist (who just happens to be my wife) and I were working with a particular image of me when I was a very young boy, aged about 6 or 7. The image that I had was of me at work with my Father and a friend of his called Gordon, who I remember as Gord. Gord and my Father and the little boy (me) were having a tea break (my Father and Gord were builders) and the lady of the property asked us if we wanted a cup of tea and some biscuits. “Yes, that would be nice” replied Gord with a self assured cheekiness. And then he added “and a nice slice of cake would be nice too”.

The tea and biscuits and the slices of cake were promptly served and that was it. Forty years later the story comes up in my ‘therapy session’. It is the only real memory of Gord that I have and it has now begun a whole series of events – including the birth of this new blog.

So, every week I will be baking a cake for me and my boy and will be sharing the recipe and a related story with you so that you can join us. It will be like a mini birthday celebration every week – just full of surprises.  

The message and the clarity that I received from this memory and the session that took place this morning, was that I need to ASK for what I really want. I need to do this without any sense or feelings of embarressment, intimidation, aloneness or fear.  I also realised that I need to connect with the small child inside and become his advocate in a new way. I need for him (the small boy) to know that he can eat cake every week with me and not be embarressed, intimidated, alone or frightened. I need him to know that Adrian, the 48 year old, is present to take control of the situation.

The ‘boy and the cake’ will be an ongoing journey of communication, commitment and connection … and yummy cake making and eating! It will be about personal development, growth and empowerment and will give us all the opportunity to move forward together to explore, discover, develop and step into our true potential; even the potential of becoming a great cake maker if you are not one already. Oh, I forgot to add that I am also a baker. Although it has been several years since I have worked in a bakery, I do get to let loose in the kitchen at home making bread, cakes and pizza’s occasionally.  

So please go ahead and join me in the kitchen and make a cake. You never know, your inner child may like it too!

See you all next week with more story, more insights and another great cake recipe.    

Adrian

Making a cake.                                                                                                                                                                                                                         The first cake that the boy is going to get, is a Cherry cake. It is one of my favourites. It reminds me of my Nan who used to bake them. The secret with any fruit cake is to roll the fruit in flour before adding it to the mixture so that it does not all sink to the bottom when it is in the oven, so add the floured cherries to the mixture just before putting it all in the cake tin.  

The recipe:                                                                                                                                                                               300 grams of self raising flour, 150 grams of sugar, 180 grams of butter, 3 eggs, 300-400 grams of glace cherries, 200 mililitres of milk, a few drops of vanilla essence.

Method:                                                                                                                                                                                                                                                  Mix the eggs, sugar, butter, vanilla essence in a bowl (by hand for 5+ minutes or with a mixer for about 2) and then add and mix in the milk until well mixed. Slowly add the flour and mix it in well. When it is all mixed together and smooth, add the (floured) cherries and mix slowly until they are distributed evenly throughout the mixture. Put the mixture into a greased/buttered cake tin (round tin 25cm’s in diameter) and bake for approxiamately 30 minutes with oven temperature at 190C. Let the cake cool in the tin for 5 minutes and then turn out onto a cake rack to cool. If you have the patience let it cool for half an hour and then EAT!

Hot tip:                                                                                                                                                                                                                                     Before putting the mixture into the cake tin, line the inside with butter using the butter paper and then add a small amount of flour and then move and tap the tin in a circular fashion so that the flout sticks to all of the butter in the tin. This will make it easier for the cake to come out of the tin after it is baked.