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Guest Post: The Cake is a Truth by Clara Ward

The cover of "Be the Sea" shows an underwater vista of marine creatures.Note from Cat: I’m so pleased to see Be The Sea out in print. I read an early version and it’s a lovely book. Please pick it up or request it through your local library!

A Yule log cake features prominently in my new novel, Be the Sea. While preparing it, four characters share bits of their history involving kitchens and cooking.

Kai, an outgoing enby poly pansexual from Hawai’i says, “Where I grew up, I loved everyone’s kitchen except mine.”

Aljon, a quiet ace sailor turned ship’s cook from the Philippines responds, “I felt safe in our kitchen and extended that to others.”

They’re both vegan, and Matt, who loves to feed people and is simultaneously making his second and third cakes for Yule, is Pagan. So the cake they make together is vegan, filled with pistachio cream spiraled inside chocolate cake. It’s frosted with whipped chocolate, applied in thick swoops with a knife, then textured using the tines of a fork to resemble bark. Powdered sugar is dusted on top as if there’s been a light winter snow; after all, this is a Yule log cake.

In truth, my household makes the same cake fashioned as…a groundhog.

Why? What’s the truth behind my fictional cake?

First, like my story’s point of view character, Wend, I love chocolate but grew up with a single mom who had little interest in or time for cooking, let alone baking. Second, and completely unrelated to my novel, my mom had a peculiar obsession with Groundhog Day (the holiday, not the movie). As she told it, this arose from a chance encounter with a newspaper reporter in San Francisco in the ‘60s who was asking passersby on the street if they knew what day it was. Evidently, the moment in my mom’s life when she felt most seen and affirmed was when she answered correctly that it was February 2nd, Groundhog Day.

I will never know if my mom would have identified as enby or ace (although I have my suspicions) because she passed away in the early ‘90s. What I know is that she made exactly one kind of cake. I don’t make it the same way she did, but once a year, for Groundhog Day, my chosen family chooses from several options for chocolate roll cakes. The tines of a fork pluck at the frosting until it looks like fur. A diagonal slice through the center makes one cake into two, each with a sloped face that can be decorated with nuts for ears and jellybeans for eyes.

In different times and different kitchens, each of us may share our own truths. We will see the same cake in new and different ways. And sometimes, in the eyes of a reporter or a groundhog, we will feel seen.


Choose your own—traditional, vegan, gluten-free, or nut-free—log or critter cake:

1) Cake

Preheat oven to 350 F. Line a 17×20” jelly roll pan with greased parchment (flour top if not gluten-free).

Baking for a traditional or gluten-free party? Jump to 1a.

Let’s make it vegan! Jump to 1b.

1a) Melt 4 oz melted bittersweet chocolate and allow it to cool a bit. In a mixing bowl, beat ¼ cup sugar and 6 egg yolks together for 5 minutes. Beat in chocolate, scrape down sides, blend until consistent.

In a separate mixing bowl, beat 6 egg whites until bubbly, add ¾ tsp cream of tartar, and beat until soft peaks form. Add 2 Tbsp sugar and beat until stiff peaks form. Fold into chocolate mixture a quarter at a time. Pour into prepared pan and bake 15 minutes (or until not shiny and center springs back when touched). Sprinkle with 1 Tbsp unsweetened cocoa and cover with damp towel while it cools. Jump to 2.

1b) Blend in a food processor until finely ground: 4 oz flour, 4 oz sugar, 4 oz unsweetened chocolate, and 2 oz blanched hazelnuts. Place in a sealed container in the freezer for at least an hour.

Mix until stiff peaks form: 12 oz water, 8 oz sugar, ¼ oz Versawhip (modified soy protein), and ¼ tsp xanthan gum. Refrigerate for at least an hour. Rewhip and quickly fold in chocolate mixture from freezer. Pour into a prepared pan and bake for 20 minutes (or until center springs back when touched). Sprinkle with 1 Tbsp unsweetened cocoa and cover with damp towel while it cools. Jump to 2.

2) Filling

Pull out yet another mixing bowl.

Stay nut-free with a traditional whipped cream filling! Jump to 2a.

Choose your favorite nuts (pistachio, walnut, cashew…) and stay vegan. Jump to 2b.

2a) Whip until soft peaks form: 1½ cup extra heavy whipping cream, 1½ Tbsp sugar, and ½ tsp vanilla (may use gelatin, agar agar, or Cobasan to stabilize if desired). Jump to 3.

2b) Blend 4 cups nuts, ½ cup maple syrup, seeds from 1 vanilla bean, and ½ cup water in a food processor until fluffy. Chill. (If using hard nuts like pistachios or cashews, it helps to soak them for 4 hours ahead of time with the vanilla bean slit open in the same water.) Jump to 3.

3) Frosting

Craving a classic creamy chocolate? Jump to 3a.

For intense vegan chocolate frosting that requires almost nothing beyond chocolate and finesse: Jump to 3b.

3a) Run 12 oz of your favorite bittersweet chocolate in a food processor until very fine. Keep that running as you pour 1½ cups of nearly boiling heavy whipping cream in a steady stream. (Adding ¼ cup more cream will make it fudgier. Adding ¼ cup of room temperature butter at the end will make it fluffier.) Cool completely once smooth. Jump to 4.

3b) Whip 9 oz of very hot water into 12 oz of melted bittersweet chocolate. Place in ice bath and whip until spreadable. (May be best to prepare this option after you roll the cake and spread immediately.) Jump to 4.

4) Bakers Assemble!

Spread the filling evenly onto the cake. Use the parchment to lift one long edge and roll, pulling back the parchment as you go. Refrigerate for one hour before slicing center diagonally (if desired for face or other decoration).

Spread with frosting, texture with a fork, and add candy or nut features to create the final—jump off the page to your own creativity!



Author bio:

Clara Ward lives in Silicon Valley on the border between reality and speculative fiction. Their latest novel, Be the Sea, features a near-future ocean voyage, chosen family, and sea creature perspectives, while delving into our oceans, our selves, and how all futures intertwine. Their short fiction has appeared in Strange Horizons, Decoded Pride, Small Wonders, and as a postcard from Thinking Ink Press. When not using words to teach or tell stories, Clara uses wood, fiber, and glass to make practical or completely impractical objects. More of their words along with crafted creations can be found at https://clarawardauthor.wordpress.com and their short stories can be found at https://clarawardauthor.wordpress.com/short-stories/

This was a guest blog post.
Interested in blogging here?

Assembling an itinerary for a blog tour? Promoting a book, game, or other creative effort that’s related to fantasy, horror, or science fiction and want to write a guest post for me?

Alas, I cannot pay, but if that does not dissuade you, here’s the guidelines.

Guest posts are publicized on Twitter, several Facebook pages and groups, my newsletter, and in my weekly link round-ups; you are welcome to link to your site, social media, and other related material.

Send a 2-3 sentence description of the proposed piece along with relevant dates (if, for example, you want to time things with a book release) to cat AT kittywumpus.net. If it sounds good, I’ll let you know.

I prefer essays fall into one of the following areas but I’m open to interesting pitches:

  • Interesting and not much explored areas of writing
  • Writers or other individuals you have been inspired by
  • Your favorite kitchen and a recipe to cook in it
  • A recipe or description of a meal from your upcoming book
  • Women, PoC, LGBT, or otherwise disadvantaged creators in the history of speculative fiction, ranging from very early figures such as Margaret Cavendish and Mary Wollstonecraft up to the present day.
  • Women, PoC, LGBT, or other wise disadvantaged creators in the history of gaming, ranging from very early times up to the present day.
  • F&SF volunteer efforts you work with

Length is 500 words on up, but if you’ve got something stretching beyond 1500 words, you might consider splitting it up into a series.

When submitting the approved piece, please paste the text of the piece into the email. Please include 1-3 images, including a headshot or other representation of you, that can be used with the piece and a 100-150 word bio that includes a pointer to your website and social media presences. (You’re welcome to include other related links.)

Or, if video is more your thing, let me know if you’d like to do a 10-15 minute videochat for my YouTube channel. I’m happy to handle filming and adding subtitles, so if you want a video without that hassle, this is a reasonable way to get one created. ???? Send 2-3 possible topics along with information about what you’re promoting and its timeline.

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"(On the writing F&SF workshop) Wanted to crow and say thanks: the first story I wrote after taking your class was my very first sale. Coincidence? nah….thanks so much."

~K. Richardson

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Cooking with Cat "“ Steamed Pork Buns are the Food of the Gods by Travis Heermann

Cooking with Cat:
Steamed Pork Buns are the Food of the Gods
by Travis Heermann

Back when I was living in Japan, about 2003-2006, one of the foods that I fell in love with was nikuman 肉まん, steamed pork buns. They could be found in any convenience store, and they made a great meal for someone who didn’t feel like cooking.

They come with various fillings: pork, beef, chicken, shrimp, veggie, even sweet custard. They are particularly comforting when the weather turns chilly and they’re all steamy and warm.

I was planning a vacation to Japan with the family in March 2020. We’d been planning it for years, and it would have been the first time I’d been back since returning to the States. I was excited to show my family, whom I didn’t have then, all the sights.

A secondary reason for going to Japan was professional, as I was in the midst of writing Tokyo Blood Magic, the first volume of my Shinjuku Shadows trilogy. I wanted to visit some important Tokyo locales, refresh my memory, gather some inspiration, but it was not to be.

As you might guess, COVID-19 derailed that, four days before wheels up for Tokyo. I was crushed, and nine months of isolation has not done much to help that state of mind.

Nevertheless, writing the book did assuage some of my disappointment, as I spent a lot of time in Google Street View, walking virtually around the streets of Tokyo. Writing the book was a fun way to reminisce, and also learn about places I didn’t get to visit while I was living there, such as Shizuoka, Ginza, and Roppongi.

There’s a scene in Tokyo Blood Magic where our hero, Django Wong, a ninja warlock, has his bacon saved from a very dangerous monster by a wisecracking alley cat, known only as Cat. Cat, however, is far from normal, and it’s not clear exactly what he is until Book 2, Tokyo Monster Mash.

Amid snarky repartee, Django and Cat venture into a convenience store for some post-fracas grub, where nikuman becomes a big part of their bonding. Cat becomes Django’s supernatural sidekick.

So in this Year of a Thousand Cuts, I wanted some comfort food for the Virtual Book Launch Party, which my wife and I put together over Zoom a couple of weeks after Tokyo Blood Magic was released. So I made some nikuman, and this video tells the tale so much better than text.

This recipe is adapted from Japanese measurements. Credit for the original goes to Namiko Chen.

Nikuman, Steamed Pork Buns

Video: Cooking With Cat ““ Nikuman

INGREDIENTS

DOUGH

  • 2 1/3 cups all-purpose white flour, plus more for dusting
  • 2 scant Tbsp sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp instant yeast
  • 1 Tbsp neutral-flavored oil (vegetable, canola, etc.)
  • 2/3 to 3/4 cup water

FILLING

  • 2 shiitake mushrooms (without the stems), finely chopped
  • 1/2 cup water
  • 1 green onion/scallion, finely chopped
  • 4 leaves cabbage, finely chopped
  • 1 tsp kosher/sea salt
  • 3/4 lb. ground pork
  • About 1 Tbsp grated fresh ginger
  • 1 tsp sugar
  • 1 Tbsp sake
  • 1 Tbsp soy sauce
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp potato starch/cornstarch
  • freshly ground black pepper

INSTRUCTIONS

  1. First, we make the dough. Put all dry ingredients in a large bowl (flour, sugar, salt, baking powder, yeast). Add oil and mix. Once the oil is thoroughly mixed in, slowly add the water while mixing. Mix until incorporated.
  2. Flour your hands and knead the dough into a ball. If the dough is too dry, add a tablespoon or two of water.
  3. Sprinkle a smooth surface with flour, move the dough onto the surface, and knead for 10-15 minutes. If the dough is too sticky, sprinkle it with a little flour. After 10-15 minutes, dough should be smooth and silky.
  4. Form the dough into a ball. Grease the bottom of the bowl with neutral flavored oil and put the dough in the bowl. Cover with plastic wrap and put it in a warm place to rise for about an hour, until the dough doubles in size.
  5. Meanwhile, it’s time to make the filling. Remove the thick stem parts of the cabbage leaves, then chop them finely. Sprinkle 1 tsp of salt onto the chopped cabbage. Massage the salt into the cabbage. This will begin to draw out cabbage’s moisture. After about ten minutes, squeeze the excess moisture out of the cabbage.
  6. Add pork, mushrooms, and scallions to another bowl.
  7. Squeeze the excess moisture from the chopped cabbage, then add it to the pork mixture.
  8. Add ginger, sugar, sake, soy sauce, toasted sesame oil, and starch. Sprinkle on some fresh black pepper to taste. Mix well. Cover and refrigerate until dough is ready.
  9. When dough has finished rising, divide the ball in half. Roll each half into a log shape, then cut each log into five pieces. Then cut each piece in half.

Note: If you like big buns, and you cannot lie, you can cut your dough into larger sizes and use more filling for each one.

  1. Lightly dust the balls with flour, cover them loosely with a damp cloth, and let them rest for ten minutes. (In the video, I missed this step!)
  2. Roll each ball into a flat circle about five inches in diameter.
  3. Cut twenty squares of parchment paper, about 3″ x 3″.
  4. Take a circle of dough and place 1 1/2 Tbsp of filling in the center.
  5. Fold the dough into a pouch around the filling. It works well to hold the pouch closed with thumb and forefinger while folding up the next bit of dough. First, it will resemble a taco, then a crab rangoon. As you fold in the corners of the “crab rangoon, ,” you’ll end up with a little pouch. Then pinch these corners together and give them a twist to seal the bun. Put each bun on a piece of parchment paper.
  6. Cover the finished buns with plastic wrap and let them rest for 20 minutes. (In the video, I missed this step, too.)
  7. Prepare a steamer with boiling water. Put buns in steamer, about 2″ apart. They will swell during steaming process. Steam for 10-15 minutes, (10 for small buns, 15 for large ones).
  8. Enjoy!

The result: they were delicious.

The texture of the bun was a little bit off, maybe because I missed a couple of steps with letting the dough rest. Another reason might be because I live in the Denver area, and altitude can certainly affect cooking and baking in unexpected ways, which I didn’t account for in my procedure.

Cooking is much like magic and writing. A little here, a little there, bits and pieces of accumulated experience and creative wisdom.

I hope you’ll give this recipe a try for yourself. If you do, let me know how it goes. Going into the Winter of COVID, maybe we’ll all need a little more comfort food.


Author Photo of Travis Heermann.Bio: Freelance writer, novelist, editor, and screenwriter, Travis Heermann is the author of nine novels, including Tokyo Blood Magic, The Hammer Falls, The Ronin Trilogy, and others, plus short fiction in Apex Magazine, Cemetery Dance, and many more. His freelance work includes contributions to the Firefly Roleplaying Game, Battletech, Legend of Five Rings, and EVE Online.

Find out more at travisheermann.com or follow him on Twitter @TravisHeermann.


If you’re an author or other fantasy and science fiction creative, and want to do a guest blog post, please check out the guest blog post guidelines. Or if you’re looking for community from other F&SF writers, sign up for the Rambo Academy for Wayward Writers Critclub!

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Guest Post: Competing with Fanfiction

It’s difficult being someone my age who says she writes. Especially when I explain to people what kind of stories I like to write. Then, when I try to advertise my work that I post online, I always get the “do you write fanfiction?” question. This is possibly by far the worst question you can ask a teenage writer.

The problem with being a young writer who wants to get out there is that there only so few places we can post. I know some will create Tumblr blogs. If you tell a person to post your work on your Tumblr blog, I can only imagine the look of disgust followed by the treacherous inquiry.

I, like so many teenagers, choose to post their work on Wattpad. Honestly, I shouldn’t be surprised by looks I get when I say, “Oh hey! You can read my work on Wattpad!” I’m asking to get punched in the face repeatedly. In my defense, I joined Wattpad before the One Direction fangirls took over. However, I didn’t start posting until they took over the website, which was not beneficial for me. For someone who dislikes fanfiction and what it is, being dominated in views by twelve year olds writing One Direction smut, is truly an embarrassment.

I didn’t know what I was doing wrong. I wrote some quality writing (well, for a high schooler) and had followers. Over the years I have accumulated a total of five hundred and thirty-seven followers but my views were still small.

On Wattpad, viewers can “vote” on stories they like. They can “vote” on each chapter. Think of the “voting” like thumbing up a video on YouTube. Rumor had it that if you got famous on Wattpad, you’d get your book published. Ali Novak got her book My Life With The Walter Boys published. She was practically my inspiration. She had started writing when she was fifteen, and it just so happened that I was fifteen when I started posting my story.

I wanted to use Wattpad as a way to get critiques on my story. I did everything I could to promote it. I told friends, I followed people who followed me back, and left comments on other people’s stories. Still, my profile was like a ghost town. That was when it hit me; I needed a flashy cover! I asked someone online to make me a cover. Maybe the pretty cover would attract more people.

A couple weeks later, I got a cover for my story Happy Endings and it was magnificent. It was everything I had hoped for. The user made seven different covers for which were all astonishing. The user even wrote a review of the few chapters I posted of my book and wrote an amazing review! How could I not be ecstatic? I was suddenly boosted with the confidence I needed.

I continued to write my story. I posted chapter after chapter but still, it was getting no love from viewers. I had fallen into a rut. Why were all these other stories getting major views and votes and doing better than me? In my mind, I thought I was a bad writer and that I’d never get anywhere with my story. I lost motivation.

I was lost in the moment. I became obsessed by being popular on this stupid website. I wasn’t writing for me anymore. I was writing for the website. Writing Happy Endings didn’t make me happy anymore. It suddenly became a chore. With the help of some of my friends and family, I crawled out of the hole of desperation.

It’s hard being a writer when you’re a teenager. You want nothing more than to get your story out there and be famous. The easiest way to to that at our age is get internet famous. I had to realize that getting internet famous wasn’t the best route.

When you’re a young writer, you write for you. You want to create a story that resonates with people. I wrote to escape and I wanted to share it with people. Just because people online weren’t reading my story didn’t make it an awful story. You should focus on the content and not the views.

I’m not saying Wattpad is completely awful. I did get a few genuine responses towards my stories. I think what’s best for young writers, whether in high schooler or in college, focus on the story and make a goal for yourself. I may not be swimming in views and followers, but I don’t need to. As long as I am proud with the quality of writing I am producing, I am content. And who knows, maybe one day a group of twelve year olds will be writing fanfiction based on my work.

Molly Baumgardner is a young writer and cat enthusiast. You can read some of her work at https://www.wattpad.com/user/awesomewriter65

Enjoy this writing advice and want more content like it? Check out the classes Cat gives via the Rambo Academy for Wayward Writers, which offers both on-demand and live online writing classes for fantasy and science fiction writers from Cat and other authors, including Ann Leckie, Seanan McGuire, Fran Wilde and other talents! All classes include three free slots.

If you’re an author or other fantasy and science fiction creative, and want to do a guest blog post, please check out the guest blog post guidelines.

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