Reddi Wip, Cool Whip, or Heavy Whipped Cream

I'm pro poppy seeds.
Heh.
That cake looks fantastic to me.

I've never possessed reddi whip or cool whip, have tried them at other people's houses.
I use real heavy cream as in whipped cream.. once a year or so.
Or did: I've started making gelato, and sometimes I only use half and half, other times, some heavy cream. Luckily it's too much trouble (the egg custard part) so I don't do this often.

This is a deadly business.. now I'm off looking up poppy seed cake photos and recipes.. ran across one of layers of seed cake and vanilla butter cream - a heart stopper.

That cake you showed doesn't look quite so killer - was there a recipe with that photo, cJane?

Yes, but it's in German...if you want it I'll translate it for you.

Speaking of Germany..it annoys me that even at the end of 2011 I can not buy UHT shelf stable whipping cream in America like I did 15 years ago in Germany. Why the hell do I need to keep cream in the frig?

This recipe is in English, and the cake is very similar to the "Thuringia-style poppy seed cake")

I know a bit of german, but likely too little a bit..
I'd love it if you'd translate, the primary parts of the recipe anyway..
I can find translation for measurements in u.s. english, but having the directions translated by a person who knows both languages might prevent a poppy seed disaster in my kitchen..

But it's not as pretty....

kidding (somewhat) - I'll save that recipe too.

It's possible I might like this place to eat cake in Stratford upon Avon -

http://polishcakes.110mb.com/index.php?p=1_8_Other-Polish-cakes

Yeah, it's not as pretty, Walter

Okay osso, it's a bit involved but you're a seasoned baker, I know you can handle it.
For the dough (all measurements are in gram)
1000g wheat flour (550)
400g whole milk
60g yeast
120g sugar
200g butter
150g egg (both yolk and egg white)
10g salt
lemon and vanilla extract

For the poppy seed filling:
800g whole milk
650g sugar
150g cream of wheat
350g butter
1300g poppy seeds
250g eggs (yolk and egg whites)
100g raisins
a dash of salt, Prise Salz
vanilla extract and a bit of cinnamon

For the crumbs on top of the cake:
240g sugar
240g butter
360g wheat flour
a dash of salt
lemon and vanilla extract

Mix the dough ingredients and knead it good and let the dough sit for 15 minutes. Then roll it to fit into a rectangular cake pan. Mix the poppy seed ingredients and spread on top of the dough and add the crumbs. Bake in
the oven at 410 F for good 20 minutes. The cake is done when the bottom part is light brown. To finish off you can sprinkle the cake with powdered sugar (not necessary though).

If done right, the poppy seed cake is quite moist and so delicious.

THAT'S a lot of poppy seeds!!!!

Got one of these in the oven.

Next comes this one.

I like all three for different purposes as well.

Reddi Whip is fine for the kids Sundaes. Cool whip is awesome frozen and plopped in a steaming cup of hot chocolate. But heavy whipped cream is amazing - always.

Yet again Dream Whip gets no respect!

I don't like it for some reason...tastes funky.

I don't think I've ever had it. It's a powder in a box, right?

Thank you, Lady Jane - that's doable ('famous last words').

Except - I don't have anywhere near that many poppy seeds in my stash... sigh.

My jar says 74 grams. Walter's recipe says 150. The pretty cake recipe says 1300 - I bet that's 130......

omg, I didn't even realize that I had one zero too many....
of course 130 grams, not 1300. I am so sorry, osso, that would have been quite
a huge poppy seed cake.

These pies are tempting to look at right now..


My task for the meal is to bring homemade bread, and I baked up a No Knead loaf that looks great, but I haven't sliced it, so it's mystery bread.
On other news, I couldn't put together some butternut squash/yam/parmesan cappellacci (tortellini) since I didn't have enough eggs for the pasta. They were to be a back up in case the bread is like concrete. Perhaps I'll bring along a hacksaw with a new blade.

And picture me with a large poppy seed sack, messing up opening the top of it, and spilling the seeds all about...