Tag Archives: kitchen witchery

the cake formula


For national cake day, I thought I’d share with you my method of cake baking. You see, I use the same basic recipe for most cakes I bake. It’s always a one-layer cake- that’s just enough for everyone to have some without too many leftovers. I’ve got the basic formula memorized, and many of the variations as well. I’ve done this with other baking too, which seems to fascinate people who come to visit me in the kitchen while I’m cooking, as I don’t often get my cookbook off the shelf anymore.

(I use old-fashioned abbreviations in my recipes. If you’re unfamiliar– c. is cup, tsp. is teaspoon, T. is tablespoon, oz. is ounce.)

*Edit: You can veganize these and other recipes you find on my blog (and please do), with these substitutions:
•choose from this list of vegan sugars in place of sugar
•use maple syrup in place of honey
•use Earth Balance vegan butter or coconut oil in place of butter
•use coconut milk/cream in place of sweetened condensed milk
•any vegan milk can be used in place of dairy milk
•to make vegan buttermilk, add a tablespoon of vinegar to 1 cup of soy milk and leave at room temperature a few minutes
•see this list of 5 Vegan Substitutes for Eggs in Baking
•use vegan chocolate


1 c. flour
1 tsp. baking powder
½ tsp. salt
1 c. sugar
1 egg
1/2 c. to 1 c. milk (or buttermilk)
4 T. oil or melted butter
½ tsp. vanilla (or other extract)

Preheat oven to 350°F. Mix dry ingredients. Add egg, butter, vanilla, the variation ingredients, and then just enough milk to make a medium-thick batter. Stir to combine. Pour into a greased pan. Bake 10 minutes for mini-cupcakes, about 20 for regular cupcakes, or 30 to 40 minutes for a cake. For all variations, cake is done when a toothpick inserted near the center comes out clean. Makes 24 mini-cupcakes, 12 full sized cupcakes, or a 1 layer cake.

(Incidentally, if you reduce the sugar to a third cup, you get the right amount of sweetness for muffins or breakfast bread.)


Banana Nut – add 1 c. mashed bananas and ½ c. chopped walnuts.

Berry – add 1 c. fresh or frozen berries (chopped, if berries are large). Optional: stir pureed berries into frosting.

Coconut – use coconut milk/cream in place of regular milk. For the frosting, use cream cheese frosting and top with coconut.

Piña Colada – add 1 small can drained crushed pineapple and ½ c. coconut.

Caramel – add an extra egg, use 1/3 c. sour cream in place of milk. Frost with caramel icing.

Spice – add 1 tsp. cinnamon, ¼ tsp. ginger, ¼ tsp. nutmeg, & dash of white pepper.

Gingerbread – substitute molasses for ½ the sugar, add gingerbread cookie spices (1 1/2 tsp. cinnamon, 1 tsp. ground cloves, 1 tsp. ginger, and 1/2 tsp. nutmeg).

Lemon – add 1 tsp. lemon extract to batter.

Apple Spice – add 2 peeled chopped apples, ½ tsp. cinnamon and a dash nutmeg.

Pumpkin Spice – add 1 c. canned pumpkin, 1 tsp. pumpkin pie spices, ½ c. nuts.

Chocolate Chip – add 1 c. mini chocolate chips and nuts if desired.

Chocolate – add ¼ to ⅓ c. cocoa powder to dry ingredients.

German’s Chocolate – top a chocolate cake with pecan-coconut frosting.

Devil’s Food – make as for chocolate cake, but double the cocoa, increase sugar by ¼ c., and add ½ tsp. baking soda.

Red Velvet – add 1 ½ tsp. cocoa, 1 ½ T. red food coloring, and ½ T. white vinegar to batter. Frost with ermine icing.

Mississippi Mud – Top warm chocolate cake with a layer of mini marshmallows, then chocolate glaze, then chopped pecans.

Peanut Butter – add ¼ to ½ c. peanut butter.

Carrot – add 1 tsp. cinnamon to dry mix. Add one more egg and use brown sugar instead of white. Add 1 c. grated carrots and ½ c. chopped nuts to batter.

Ambrosia – add ½ small can of drained mandarin oranges. Top cooled cake with a mixture of sweetened whipped cream, crushed pineapple, & shredded coconut.

Kool-aid – add unsweetened drink mix to dry ingredients for color & flavor. –Add watermelon kool-aid to chocolate chip cake for watermelon cake.

Pecan Praline – use brown sugar for ½ the sugar. Mix ¾ c. chopped pecans into batter. Top baked cake with praline icing.

Hummingbird – add 1/4 tsp. cinnamon, 1 mashed banana, and 3 oz. crushed pineapple. Top cooled cake with cream cheese frosting and chopped walnuts.

Pound Cake – use only ¼ c. milk, 3 eggs, increase butter to ½ c. Beat ingredients 10 minutes. Bake in a loaf pan at 325°F for 40 minutes or more.

Sponge Cake – leave out milk, vanilla, baking powder, and oil. Use just a pinch of salt and increase eggs to 4. Beat eggs till thick, gradually beat in sugar & salt, then fold in flour. Add juice of ½ a lemon/orange (or 2 tsp. cocoa). Bake at 350°F.

Pineapple Upside Down Cake – melt 1/4 c. butter in baking pan (instead of using it in the batter) and sprinkle 1/2 c. brown sugar over it. Over this, place pineapple slices and maraschino cherries, also lining sides with halved pineapple slices. Half the amount of sugar used in the cake batter and carefully pour batter into pan. Bake 30 to 35 minutes at 375°F.

the cake formula | Ozark Pagan MammaAnd for the frostings…

Basic Glaze
1 ¼ c. powdered sugar         
3 T. milk or juice
1/2 tsp. flavoring extract (optional)
Combine ingredients and drizzle over cake. Makes about 1/2 cup of icing.

Chocolate Glaze or Frosting
3 T. cocoa
2 T. butter, melted
1 c. powdered sugar
1⁄2 tsp. vanilla
3 T. warm water
Melt butter. Add other ingredients except water. Stir until well mixed. Add water a little at a time until you get desired consistency. Stir till smooth.

Buttercream Frosting
1½ c. powdered sugar
1 stick butter
1/2 tsp. flavoring extract
1/2 to 1 T. whipping cream
Whisk together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Caramel Icing
3/4 stick butter
12 oz. evaporated milk
1 c. sugar
1 tsp. vanilla extract
Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together. Leave over medium to low heat stirring periodically for 1/2 hour or longer (watch the entire time to make sure it does not burn) until thickened and caramel has darkened to a beautiful golden brown. It should also coat the back of a spoon to ensure thickness. Be careful to watch, adjusting heat temperature to not let it burn. Remove from heat and add in vanilla extract. Cool for about 15-20 minutes before icing the cake.

Cream Cheese Frosting
8 oz. cream cheese, softened
1/2 stick butter, softened
1 c. sifted powdered sugar
1/2 tsp. vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Store in the refrigerator after use. Frosts a one-layer cake or 12 cupcakes. –Variation: add 2 to 4 T. cocoa powder for chocolate cream cheese frosting.

Praline Icing
1/4 c. butter
1/2 c. brown sugar
3 T. evaporated milk or half and half
1/2 c. chopped pecans
Combine all ingredients in saucepan. Boil 2 minutes. Pour over warm cake.

Pecan-Coconut Frosting
6 oz. evaporated milk
1 egg, beaten slightly
1/4 c. butter
2/3 c. sugar
1/2 tsp. vanilla extract
1 c. flaked coconut
1/2 c. chopped pecans (plus extra for topping)
In a heavy 2 qt. saucepan over medium heat, cook the milk, egg, and butter, and sugar 10 minutes, stirring constantly, until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla. Allow to cool for 15 minutes before spreading on cake.

Ermine Icing
5 T. flour
1 c. whole milk
1 tsp. vanilla extract
pinch of salt
1 c. unsalted butter, softened
1 c. sugar
Over medium heat, whisk flour and milk in a small saucepan and heat to a simmer, stirring frequently until it becomes very thick and almost pudding-like. Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming. Use a mixer to cream together butter and sugar until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes. With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy and resembles whipped cream.


Harvest Home Fruit Magic


appleWith another harvest holiday coming up, I thought this would be an auspicious time to share with you one of my favorite tricks from ye olde kitchen witch cupboard: a simple all-purpose fruit spell.

For this easy method of magic, one chooses a fruit of the appropriate symbolism, clearly visualize your goal or desire (see associations below, or use your own intuition). Then speak the words of your spell and eat the fruit.

I find that the ever-popular apple makes a great all-purpose fruit for this spell, so I like to keep some around. If you have chosen a large enough fruit, you could also carve runes or symbols of your goal into it. You could juice it into a potion, or bake it into a pie with symbols formed in the crust. You could even slice up a piece of fruit and share it in a group spell. If using an apple, you could slice it horizontally to reveal the star in the middle, eat around the center and make a wish on the star then bury it.

Below you will find the words I have crafted for a general fruit spell, and some associations I have for some common fruits. Of course, this spell could be used for other foods as well.

“Fruit of Earth, the Mother’s gift,
with you I seek a fateful shift.
With my goal placed well in mind,
your taste brings forth my will in kind.”

Harvest Home Fruit MagicFruit Associations for Magic
Apple: health, vigor, youthfulness, wholesomeness, and love.
Blackberry: abundance, prosperity, and protection.
Cherry: love, desire, passion, and playfulness.
Blueberry: protection, happiness.
Fig: sexuality and fertility.
Grapes: fertility, prosperity.
Lemon: cleansing and purifying.
Orange: friendship, courage, luck.
Paw-paw: protection, love, or revenge.
Peach: love, beauty.
Pear: love and desire.
Persimmon: joy and wisdom.
Pomegranate: desire, commitment, mystery, lifeblood.
Raspberry: love and protection.
Strawberry: youthful attitude, love and happiness.
Watermelon: joy, freedom, prosperity.



In ADF Druidry, giving offering is a big component of our rituals. In this very tangible way we establish and maintain a give and take relationship with the Three Kindreds (collectively; the deities, ancestors and nature spirits). It is spiritual hospitality. It is ghosti, the Proto-Indo-European word from which we get the English words guest and host.

offerings of oats, cornmeal, and seeds

In our protogrove, we like to include a time for “group offerings” in every ritual. This is a time for folks (anyone who wants to, that is), to come up the the altar, one at a time, and place their own offerings into the offering bowl (or fire, if we’re outside). They can say something if they like, but that’s optional. They can use the basic offerings we provide (which is usually oats, cornmeal, and birdseed), or bring their own biodegradable/burnable offering.

When creating a personalized offering, there are so many options. There are several things you will want to keep in mind, however. First of all, your offering needs to be of natural materials that will degrade and not pollute the environment. How will you deliver (disperse) your offering? Fresh green offerings such as herbs and flowers will degrade quickly, but other food offerings may need to be finely crumbled. If an offering can’t be crumbled into tiny pieces, it will need to be either buried or burned. If your ritual is taking place on your own land, it may not be so important to you that the offering return quickly to the natural elements. However, it has been my experience that burning is preferable as a quick and satisfying mode of delivery in a ritual setting. The following are a few ideas are for burnable offerings…

offering cakes
An offering cake can be made of any kind of of bread or biscuit dough, or even salt dough. (Although salt dough is not edible, the salt in it is an excellent offering, and salt dough can be a bit easier to shape into creative forms than other doughs, making it an offering of art rather than food.)

spiced salt dough offering cakes
To personalize an offering cake, mix items into the batter before baking (or in the case of salt dough, drying), such as herbs, flavorings or spices associated with the holiday you are celebrating or spirit/deity you are honoring. A biscuit shaped circle is a classic shape for an offering cake, but you can make them in any shape. Try using cookie cutters, molds, stamps, or shaping with your hands. You can shape the cakes into a symbol associated with the deity/spirit/occasion you are honoring. The tops can be decorated with diluted food coloring or garnished with herbs or flowers.

offering bundles
One way to make several small offerings at once is to use an offering bundle. Place items inside a scrap of natural fabric (a seven inch square seems to work well). Gather up the edges, and tie off the end with a string or cord. You could also use a large pliable leaf or piece of brown paper and fold your bundle. Some ideas for items to place in the bundle are: a written prayer or devotional poem, herbs, flowers, dried fruit/nuts, grains, and loose incense.

offering bundle

Another option for an offering bundle is to skip the container and just tie items on a stick (this will however limit what can be used to what will stay tied on) . You may even want to carve runes or symbols onto the stick itself, and anoint the entire bundle with an appropriate tincture or oil.

offering stick

salt-dough hog’s head


Long ago, people made their First Night oaths while placing a hand over a hog’s head at the last of the Yule feasts of the year. Modern Asatrúar usually use a ceremonial ring or hammer these days. However, I thought it would be fun to sculpt a hog’s head from salt dough to use in such a way, or at least use as an altar piece or table setting to remind us of our ancestors. Here is how I made it:

salt dough hog's head

1. First, I mixed up a batch of salt dough. To make the dough go further, and dry faster, I wadded up a piece of aluminum foil to go in the middle and wrapped the dough around it.

2. To the ball shape, I added a snout.

3. I used my thumb to indent eyes on either side of the head, and inserted blue marbles for eyes.

4. The end of a fork made a nice tool for creating a bit of fur texture.

5. I used a butter knife to create ridges on top of the snout.

6. The butter knife was just the right size for making the nostrils as well.

7. For the tusks, I made little indentions in the sides with the end of a wooden spoon and attached little tapered coils of dough. (Remember to lightly wet dough when joining pieces.) I used the same method to make the ears.

8. To add more dimension to the fur texture, I snipped lightly into the dough all over, from front to back, with scissors.

Later, I cut a slit in the mouth and inserted a ball of dough to resemble an apple. When the project was completely dry, I painted it with water-based antiquing medium, and painted the apple barn red.

Hog's Head

flying devil oil


Now that we are well into the dark half of the year, my thoughts turn to workings of decrease and defensive magic. One of the best items to have in your magical supply cabinet is flying devil oil. This fast acting oil is reputed to be the best for all kinds of defensive magic. Use it for banishing evil or negativity, or to reverse a malevolent spell or curse. But do not wear it one your skin, it may burn!

Making flying devil oil is simple. Do so with reverence and intent. Select a small bottle (you may want to sanitize it with boiling water to keep the oil from going rancid) and add red pepper flakes, ground red pepper, then olive oil. Give it a good shake.

Use flying devil oil to anoint your entryways and windows for house protection rituals. You can use it on ritual tools, sachets, poppets, petition papers, and talismans (that aren’t worn against the skin). You can use it to anoint uncrossing candles. You can even use it in and of itself as a spell bottle… When you feel negative vibes, or have negative thoughts, just go get your flying devil oil off the shelf and give it a good shake. Watch the pepper flakes fly around in the oil and visualize them burning through negativity. You can add a spoken spell like “Harm and hurt has no hold on me.”

flying devil oil

refrigerator dough


Something I like to do now and then is make a batch of refrigerator dough at the beginning of the week and use it to make small batches of bread stuffs throughout the week. It’s especially nice to have in the fridge when there’s a holiday coming up in a few days, as it can be shaped or adapted to fit any theme. It’s also nice to have on hand for food magic or offerings.

I used to make potato refrigerator dough, but wanted a recipe for when I don’t have leftover mashed potatoes. So I found this recipe and adapted it a little. I like to use unbleached flour (sometimes with a little bit of whole wheat mixed in), but use whatever kind of flour or flour mixture you like best.

*Edit: You can veganize this, and other recipes you find on my blog (and please do), with these substitutions:
•choose from this list of vegan sugars in place of sugar
•use maple syrup in place of honey
•use Earth Balance vegan butter or coconut oil in place of butter
•use coconut milk/cream in place of sweetened condensed milk
•any vegan milk can be used in place of dairy milk
•to make vegan buttermilk, add a tablespoon of vinegar to soy milk and leave at room temperature a few minutes
•see this list of 5 Vegan Substitutes for Eggs in Baking
•use vegan chocolate

3/4 c. milk
1/4 c. sugar
1 tsp. salt
1/4 c. butter or oil

1/2 c. lukewarm water
1 tsp. sugar
1 pkg. dry yeast

1 well beaten egg
3 1/2 c. sifted flour

Scald together ingredients listed under “A” and pour into a large bowl and cool to lukewarm.

While “A” mixture is cooling, work on list “B”; dissolve the teaspoon of sugar into the lukewarm water and sprinkle the yeast into this. Let stand 10 minutes. Then stir briskly with a fork.

Add yeast mixture and well beaten egg (from C) to “A” mixture. Beat in 1 cup sifted flour. Then thoroughly blend in 2 ½ cups sifted flour. Knead 5-10 minutes, or until dough begins to resist kneading. Brush with soft butter or oil. Place dough in a lidded container with enough room for it to rise and place in refrigerator. It may be stored for a week, but can be used anytime. When ready to bake, punch down dough. Shape into desired type of bread. Cover and let rise. Makes enough for 1 large batch (2 trays of rolls, or 1 braided loaf) or 2 medium batches. Bake at 350°F. Baking times will vary depending on the size of the bread. Loaves of bread will be golden and sound hollow when tapped when they are done.

Shape as desired, let rise 20-30 minutes and bake about 20 minutes or until golden.

Roll dough out into a large rectangle, spread with butter, add cinnamon & sugar. Roll up, slice, and place in round baking pans. Let rise, bake about 20 minutes or until top appears dry and lightly browned. Drizzle with icing.

Roll out dough, cut out doughnut shapes, let rise, and fry in oil 325°F until golden. Dip in sugar or add icing, if desired.

Shape ropes of dough into pretzel shapes. Dip in a baking soda solution (½ c. baking soda + 4 c. hot water), sprinkle with coarse salt, and bake 7-10 minutes in a 425°F oven, turning halfway through cooking.

Skip extra rising time, press and stretch into a crust shape. Top with pizza toppings. Bake about 20 minutes.

refrigerator dough

sweetening spells


Sweetening spells are not necessarily love spells. On the contrary, they are mostly used to soften the heart of someone who may not like you so well or who may potentially cause you trouble, or someone who has power over you like a judge or employer. Imagine that you have an enemy. Well, maybe not exactly an enemy, but you don’t like them and they don’t like you. But also, they have some kind of power or authority over you, so you can’t hash it out with them without great risk to your livelihood or well-being, nor can you avoid them. So you turn to magic. You could work some kind of curse on them or similarly try to drive them away. This would take some time and a great deal of effort. Your negative feelings for that person would grow and grow… and perhaps you too would be effected by your own negative efforts. Unless this person has committed heinous crimes against you, perhaps it is best to hold back on making war water and consider another option…

The time and effort put into a sweetening spell is far more pleasant and far less detrimental to your own well being. Here is a traditional method for the classic “*honey Jar”:
Find a clean small glass jar with a metal lid and some sweetener (your target’s favorite sweetener, if you know what it is). Fill the jar nearly to the top. Write out a petition paper with your goal and target. Fold it toward you, turn it clockwise and fold it again. Now plunge the petition paper into the jar until it’s covered. Lick the sweetener off you fingers and say; “As this is sweet, so shall ________ be sweet to me.” (Alternatively, you could place the petition paper in first, then pour the honey over it.) Seal the jar with the metal lid.

At this point a lot of folks do some kind of candle magic on the top of the jar to add to the power and seal over the top, (and the whole thing later to be buried at a crossroads) but this isn’t necessary and perhaps not even desired if you want to actually use the sweetener inside for food magic. If you do want to use it for food magic, make sure all the ingredients you used are clean and edible– some people use herbs, oils, and personal effects in their sweet jar spells, but I believe this was something that was added on later (inspired, perhaps, by the use of herbs and personal effects in other spells) and not a part of the original tradition. There may be some historical precedence for using the sweetener in the jar (besides, poor folk magic practitioners would not have wanted to be wasteful).

So if you want to use it for food magic, simply serve your target a food or beverage you made with your (clean, untainted) sweetener from your jar. This could be a little over a long period of time, like in tea, on biscuits, or you could bake a batch of sweet cakes or other treats and give it to them as a gift. (Just don’t pour the petition paper into the batter!)

Another sweetening spell is the sugar cube spell: place a sugar cube over a petition paper or picture of your target. Wrap it all up in foil and carry on you or in your bag.

You can also use sweetening spells as preemptive magic (enemy preventing/friendship promoting) with people you’ve just met… Keep a small pouch in your bag stocked with gum or candy, with it a general spell paper promoting friendship and goodwill. Offer a piece of gum or candy from the bag to persons you’ve just met, or even before you introduce yourself.
Bring a sweet treat to new neighbors soon after they’ve moved in, one that you have put loving energy into making. Who can make enemies with someone who brings sweets?

Something you may have already figured out- the sweetening spell will sweeten you as well.

sweetening spells*Edit: consider using maple syrup in place of honey, here’s why. Also, check out this list of vegan sugars.