The Backstage Baker ON STAGE!

decoratedThe cake on the prop table decorated with fresh strawberries and fat free, sugar free Greek yogurt.  Mmmmmm.

Sometimes, there are things asked of stage manager that are far outside their job description . . .

Now, as mentioned in a recent post, the Backstage Baker is stage managing “Time and the Conways” for the Roundabout.  They just started previews at the American Airlines Theater and I hear it’s a smash.  (So get those tickets now, because this is a limited run that closes on November 26.)

This show offered James a baking challenge and believe it or not, it’s not the first time he’s been called on to create something edible to appear onstage eight times a week. (The last time was for a blueberry pie that Dianne Wiest made and baked onstage in the play  “Memory House” back in 2005. Here’s the review where the pie features prominently.)

But back to “Time and the Conways.”  It so happened that one of the actors was staged to devour a mini-bundt cake, but no one wants to consume a sugar-filled, gluten-based cake eight times a week.

Backstage Baker to the rescue!  Late one night, right the middle of technical rehearsals, he got home and started experimenting.  Could a pancake batter of eggs and banana be turned into a cake?  Would it even be edible?  Would it hold the bundt shape and look like an elegant confection worthy of the Conways? More importantly, would the actor be able to eat it with gusto?  Into the wee hours, he baked.  The cakes auditioned the next day and were a hit!   Now you can see them on stage eight times a week at The American Airlines Theatre.

Matthew and cake
Matthew James Thomas (who plays Robin Conway) about to do the taste test.

Matthew tasting cake
It passed the first audition… now to the call back, on stage and in front of the director.

It’s hired!  Now, should you ever find yourself in this situation, here’s the recipe:

Robin Conway’s Gluten Free, Sugar Free Mini Bundt Cakes

Ingredients:

1 really ripe banana mashed
2 eggs separated
1 Tablespoon Coconut Flour
1 /2 teaspoon cinnamon
1 teaspoon vanilla

Method:

Preheat oven to 350 degrees F.
Separate eggs and whip whites until soft peaks form. Mix bananas and egg yolks together, add flour. Mix well. Add cinnamon and vanilla, then stir gently into whites until incorporated.
Pour into two mini-bundt pans. Bake for 22-25 minutes until set.
Cool in pan 5 minutes and then invert onto a cooling rack.

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