Cakes of Light
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@TheSilent1 said
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@Jim Eshelman said
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Excuse me... I'm not usually so rude... but that's just plain stupid. I thought so when I first heard this idea 20 years ago, and I still think so. "Wow, I have to say this remark took me a minute to swallow.
Jim, I respect your work and your opinions, but I can think of several different ways you could have stated your views.
""That's dumb." "That's not intelligent." "That doesn't make sense." How else would he have stated it? He could have avoided that statement altogether, but he obviously wanted to make that one.
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@TheSilent1 said
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@Jim Eshelman said
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Excuse me... I'm not usually so rude... but that's just plain stupid. I thought so when I first heard this idea 20 years ago, and I still think so. "Wow, I have to say this remark took me a minute to swallow.
Jim, I respect your work and your opinions, but I can think of several different ways you could have stated your views.
"I acknowledged at the time that it was rude. Also, I didn't say that you are stupid, just the statement.
There are a few patent idiocies have a life of their own and continue to pop up, year after year. Thinks like "dropping of the hosts of heaven means bird droppings" or "George W. Bush was the greatest President ever." The idea under discussion belongs on that list.
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@bdsvictory23 said
"Do what thou wilt shall be the whole of the Law
I am interested to know what people here think about Cakes of Light. I went to my first Gnostic Mass a couple of weeks ago and was quite suprised that people actually use the Cakes of Light recipe involving human blood or semen.
What are your thoughts?
Love is the law, love under will
-B"I must have missed this thread, originally...
My original thought......
OMG- I AM A VIRGIN!
as I have never, ever, in Ritual, eaten a Cake.
My second thought was......
I would never, ever eat a Cake that was not made from My Priest and Priestess.
what would be the point?
But I have no Priest (heavy Sigh), and I have to make do with my own little ways of Communion and Union.
I am reminded of a joke I like to tell...
"what is the difference between love and lust?"
Spit or swollow.....In the Book Animism: the Divine King.....this idea of bodily fluids and the rites (superstitions??) that arose around our fluids and such is presented in a very interesting way.
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Additional question:
Since i dont have access to one half of ingrediant x at the moment. Would it still be usefull to make the cakes with only my half or with out the fluids altogether, or does that defeat the whole purpose? -
@armedwithlunchboxes said
"Since i dont have access to one half of ingrediant x at the moment. Would it still be usefull to make the cakes with only my half or with out the fluids altogether, or does that defeat the whole purpose?"
You have many options: "The best blood is of the moon, monthly: then the fresh blood of a child, or dropping from the host of heaven: then of enemies; then of the priest or of the worshippers: last of some beast, no matter what."
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@Jim Eshelman said
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@armedwithlunchboxes said
"Since i dont have access to one half of ingrediant x at the moment. Would it still be usefull to make the cakes with only my half or with out the fluids altogether, or does that defeat the whole purpose?"You have many options: "The best blood is of the moon, monthly: then the fresh blood of a child, or dropping from the host of heaven: then of enemies; then of the priest or of the worshippers: last of some beast, no matter what.""
haha gotcha, ill study these verses more intimately.
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Here's something basic, that I don't think I've seen mentioned before - but it massively simplifies one of the usual complexities of making the cakes.
"Thick leavings of red wine" - Crowley's reference to this as the beeswing of port - is readily available in the spice section of most grocery stores. It's creme of tarter. It's the same thing!
If there's any chemical basis to the formula, the wine itself doesn't matter a whit. Just use creme of tartar (which is also a basic ingredient of baking powder) in the baking.
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@Jim Eshelman said
"Here's something basic, that I don't think I've seen mentioned before - but it massively simplifies one of the usual complexities of making the cakes.
"Thick leavings of red wine" - Crowley's reference to this as the beeswing of port - is readily available in the spice section of most grocery stores. It's creme of tartar. It's the same thing!
"Interesting... Crowley mentions this somewhere?
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@Metzareph said
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@Jim Eshelman said
"Here's something basic, that I don't think I've seen mentioned before - but it massively simplifies one of the usual complexities of making the cakes."Thick leavings of red wine" - Crowley's reference to this as the beeswing of port - is readily available in the spice section of most grocery stores. It's creme of tarter. It's the same thing!
"Interesting... Crowley mentions this somewhere?"
Which, the beeswing matter? Yes, I think it's in the commentaries. Yes, it's in the first line of the New Comment for Cap. III, vv. 23-25.
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@Metzareph said
"Which, the beeswing matter? Yes, I think it's in the commentaries. Yes, it's in the first line of the New Comment for Cap. III, vv. 23-25."
Oh cool! Thanks!
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93
As a professional winemaker, I am hoping to set the record straight on perhaps the most mysterious and controversial Cake of Light ingredient ... and no we are not talking about blood. Blood certainly is the most complex liquid matrix on the planet, but I would like to focus on the second most complex. That is, wine. Liber AL vel Legis (III:23) states:
For perfume mix meal & honey & thick leavings of red wine: then oil of Abramelin and olive oil, and afterward soften & smooth down with rich fresh blood.
In The Law is for All, Crowley did say in the New Comment that "... leavings: the “beeswing” of port should be good..." to use in the making of Cakes of Light. Many have been mostly correct to point out that beeswing is actually cream of tartar, or in other words a bitartrate salt, specifically potassium bitartrate. Tartaric acid and its salts occur naturally in wine grapes, although winemakers will add the acid to the fermenting juice if the pH is too high. In fact, grapes are the largest natural source of tartrates.
To get this ingredient some people have used cooked down ruby port, some others cream of tartar from the grocery store, some people have even suggested the lees from winemaking. If you really want wine leavings, and you are using Crowley's suggestion of beeswing, you will not use any of the substances mentioned. First of all, cooking down port makes a reduction, good for some delicious sauces, but probably not containing much in the way of bitartrates (more on this later). I believe the cream of tartar in the store is derived from grapes, but am not 100% positive. Whether or not this is the case, it will go through an isolation and purification process that will take the product far away from "thick leavings of red wine". Sure, wine lees can contain some bitartrate salts, but again this is not the actual ingredient suggested by Crowley. Lees contain mainly dead yeast hulls and cell wall constituents, usually some grape solids, a mixture of salts, and other things.
The true and best wine leavings by this definition are from a process that winemakers use called "cold stabilization". In the usual process, you chill your newly vinted wine that has been racked or filtered off the lees until enough bitartrate precipitates out that the wine will pass a cold stabilization test, meaning that the consumer will generally not see bitartrate crystals in their wine even if they chill it in the fridge. This practice is done in reaction to consumers who freak out when they see bitartrate crystals, thinking they are glass shards (even though they could dissolve them in hot water if they wanted to test that theory … I have yet to find glass that is water soluble). As potassium bitartrate crystallizes out of wine, it can capture various constituents of the wine like anthocyanins (color molecules), other polyphenols like tannins, polysaccharides, proteins, and many other wine-related chemical compounds. In general, the faster the precipitation process, the more "dirty" the bitartrates will be with these other wine constituents, although even the cleanest crystals almost always have some of the smaller molecules, e.g. anthocyanins. This, therefore, makes bitartrates crystallized from wine different from the purified cream of tartar that you find in the store.
My suggestions to you to get authentic wine leavings for your Cakes of Light:
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Find a cool winemaker like me and do nice things for them until they give you more wine bitartrates than you'll know what to do with.
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I guess you could "cheat" by dissolving as much cream of tartar in warm wine as you can, chill (or even freeze then warm in the fridge) said wine, let sit chilled for as long as it takes to form potassium bitartrate crystals, and then filter the wine to retrieve your wine leavings. This process is rather close to the cold stabilization process mentioned above. If you can get the temperature of the wine to 29F , you are doing well. Wine generally won't freeze at this temperature due to the ethanol content, but supersaturated potassium bitartrate should crash out of solution readily. I would suggest the following wines to give you the best chance for "dirty" beeswing (roughly from best to not as good): cheap Ruby Port, any dark red wine that claims to be made "unfined and unfiltered", Petite Sirah, the darkest cheap wine you can find of any other variety, inexpensive tawny Port.
Of course, this is only if you buy into Crowley's interpretation of wine leavings. Another reasonably sound interpretation of The Book of the Law is to use the lees. I personally am not completely convinced that he was fully fluent in the fine art of enology and so perhaps he didn't differentiate between lees and tartrates. After all, he did come from a brewing family!
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EricPS I would start your experiments with a small amount of wine and a large amount of cream of tartar. You can add in wine until the powder just dissolves. If you start with a whole bottle of wine, it might take more cream of tartar than you would initially suspect!
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