My mother's birthday often fell within Pesach, and her parents used to give her three slives of matzah with grape jelly in between as a birthday cake. When JJ's birthday was expected to be also at a time which, sometimes, would fall within Pesach (didn't this year, but will sometimes, probably), she made me promise not to do that to him. :) I reassured her that these days there are some very tasty KfP desserts and we'd make sure he got something fun aw well as permissible.
(There is another solution - in those years when his English birthday falls during Pesach, celebrate his Hebrew one, which will never have that problem.)
My parents sometimes got me a non-chametz and non-matzah birthday cake, since erev pesach tends to get less stressful after the chametz deadline has passed in the morning (so then we could sit down as a family and sing, etc). Some of the cakes were good and some were icky, but even the good ones never felt properly solid.
According to wikipedia, for something to be chometz it needs to be:
1) one of the list of five grains.
2) ferment in contact with water for 18 minutes.
So would my stir in the pan cake be chometz?
1) It's thrown into a hot oven as soon as its mixed. 2) The rising action comes from the fizzing of the vinegar and baking soda. (Which is why you have to throw it into the oven as soon as it's mixed.)
What if it were made with a fruit juice and not water?
I'm pretty sure it would be chometz - unless it takes less than eighteen minutes to bake *thoroughly dry*.
Also, of course, all supermarket flour is considered chometz since it hasn't been guarded from moisture from the moment of grinding (or harvesting for stricter folks.) So it's lost before you even start.
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(no subject)
Date: 2006-04-16 02:50 pm (UTC)(no subject)
Date: 2006-04-16 03:53 pm (UTC)(There is another solution - in those years when his English birthday falls during Pesach, celebrate his Hebrew one, which will never have that problem.)
(no subject)
Date: 2006-04-16 03:55 pm (UTC)(no subject)
Date: 2006-04-17 02:38 am (UTC)(no subject)
Date: 2006-04-17 03:01 am (UTC)According to wikipedia, for something to be chometz it needs to be:
1) one of the list of five grains.
2) ferment in contact with water for 18 minutes.
So would my stir in the pan cake be chometz?
1) It's thrown into a hot oven as soon as its mixed.
2) The rising action comes from the fizzing of the vinegar and baking soda. (Which is why you have to throw it into the oven as soon as it's mixed.)
What if it were made with a fruit juice and not water?
(no subject)
Date: 2006-04-17 03:13 am (UTC)Also, of course, all supermarket flour is considered chometz since it hasn't been guarded from moisture from the moment of grinding (or harvesting for stricter folks.) So it's lost before you even start.