Backcountry Baking

by Craig Monday, September 27th 2010

A few years ago I read a tip in Backpacker Magazine about how to turn your cookset in to an oven using a technique called the twiggy fire. The long and short of the method is to build a fire on top of your cookset using twigs the length of you palm, no larger in diameter than your pinkie. I like to do this when it is appropriate to have a fire so I can use the coals to help start the twiggy fire; also a light coal bed warms the bottom of the pan without burning. I just searched the Backpacker website and found the twiggy fire directions. They describe building the twiggy fire on top of the cookset while using a stove on the bottom. I’m sure that works great but I will continue to build my twiggy fires in my fire ring.

I can bake nearly anything using the twiggy fire and my cookset. My cookset, by the way, is the MSR Alpine 2; hyperbole aside, the finest, most versatile cookset known to man. I have had it since the early nineties and am sure it will serve me well for decades to come. I have baked lasagna, pita pizzas, cornbread, and dumplings in soup. Cake, however, is by far the crowd favorite. Serving a freshly baked cake to your friends in a beautifully remote locale is a sure fire way to garner a rep as a backcountry badass. So let’s walk through the process so you can amaze your friends on your next adventure.

Things you will need:

1. Cooking oil of choice. I use Canola oil. I have a 4oz nalgene bottle which is always more than enough.
2. Cake mix. I prefer the brands that are on sale.
3. Powdered egg. Backpacker’s Pantry scrambled eggs are simply powdered eggs and we have them at Summit Hut
4. Clean water
5. Mixing utensil. I use a long handled spoon, and you guessed it, we have them at Summit Hut.
6. Cookset with a 2 liter pot w/lid. I use a MSR Alpine 2 and we already know how I feel about that.
7. Bowl or separate pan to mix in.

At Home:

***Disclaimer*** I don’t measure, I eyeball. If you have concerns please do the math.

1. Divide the cake mix in half. Place half in zip top plastic bag quart size.
2. Place a little less than half of the egg package in with the mix.
3. Write with a marker on the zip top bag how much water and oil you will need.

On the trail:

Oh boy
Backcountry Bakery

1. Get your fire going. While a small coal bed develops gather lots of twigs ranging from pinkie size to very thin.
2. Mix the cake mix with the oil and water until there are no powder lumps visible. Cake batter is pretty thick. You can always add more water, you can’t take it out.
3. Once you have enough coals, move some aside for your baking and save some to keep the main fire going.
4. Dump some leftover oil in the 2 liter pan. Swirl the pan to coat the entire bottom and as much of the sides as possible. Heating as you swirl makes it easier and faster.
5. Scrape the batter into the pan and cover with the lid.
6. Place the pan onto the coals. If you use too many coals the bottom will burn.
7. Place a few coals on the lid to help get the twiggy fire going. Lay on some tiny twigs, dry grass, pine needles or whatever you have that will catch easy and spark.
8. Once the flames catch, build the fire up with the twigs you have gathered. If you pile too high the fire will just fall over off the pan.
9. Repeat the process of building the fire up and burning down a few to several times before you even think about checking the cake.
10. Don’t try and rush the process. If you build the twiggy fire too high especially towards the end you will burn the top. Also if your main fire is close by and hot rotate the pan a few times.
11. Once you can smell the cake it is probably done. Be careful when checking the cake you don’t want to get any ash on it. Stick a knife in the center or wherever happens to be the thickest part, if it comes out clean its done.
12. Remove from fire and let sit for a few minutes
13. With the lid secure flip upside down and smack on flat surface. (I prefer the top of my lid) Lift the pan and hope it didn’t stick, if it didn’t you are a twiggy fire Jedi.
14. Enjoy!

cake in lid
Finished Cake in the Lid

I have burned a couple but have mostly had great results and they never fail to please. Get creative and you can bake anything. A quick tip on cleanup: boil water in the pan put the mixing bowl in the boiled water and wash it off then use the water to make chunky hot chocolate to share with the cake.

I will be baking a chocolate cake using a twiggy fire on Sunday, October 3 at 11 AM in the parking lot of our Wetmore location for our Food Tips & Tasting event. Please drop by, say hi and taste some samples from our food manufacturers; and if the force is with me a twiggy fired cake.

Skills

Comments (3) -

9/28/2010 12:03:32 PM #

This is awesome!  On a river trip one of my friends made a vanilla cake like this; he brought along a can of peaches and dumped it in the bottom, batter on top to make peach cobbler.  Not an ultralight way to go, but it sure was delicious!

Emily Gindlesparger

9/29/2010 2:40:45 PM #

Oh, Craig, I can only aspire to your mad skills!  I can't wait to try some of your awesome cake on Sunday and will definitely have to get on the trail just to try this out.  Thanks for another wonderful tip!

Jessica

10/13/2010 7:32:24 AM #

Just wanted to let you know Craig that this weekend, while out camping with my girlfriend and her parents, we made a pineapple upside down cake just about the same way! We used a larger cast iron pot and lined it with aluminium foil so the cake wouldn't stick. Our directions on how to cook it were pretty bad so I thought back to this blog and used a bed of coals with a few more on top. I kept rotating the cake because it was pretty close to the main fire on one side to keep it from burning. After 20 minutes we could just start to smell it, so I took it out and amazingly it was done and I didn't burn it! I couldn't bake a cake in the kitchen but somehow I can make one in a campfire! Thanks for the blog and insight! The cake was deliciouses!

Tyler

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The Authors

Dave BakerDave Baker

I'm Dave Baker, founder of Summit Hut, an independent outdoor retailer based in Tucson, Arizona since 1969. As an experienced and passionate hiker, climber and backpacker, my blog is intended to be an informative and interesting look into the outdoors and the outdoor industry.

Dana Davis

Dana Davis

I’m Dana Davis, co-owner of the Summit Hut. I mostly enjoy hiking and road biking though I often do other things to keep it interesting (mountaineering, motorcycling, backpacking, climbing, you name it!) My biggest challenge is sometimes finding the balance between career, family, and fun but it’s working out so far!

Dan Davis

Dan Davis

I'm Dan Davis, after retiring from the National Park Service as a Ranger and manager, I worked for the Summit Hut until 2009, then retired for good (maybe). I'm now spending my time traveling around the southwest writing and working on my nature and fine art photography business.

Emily Gindlesparger

Emily Gindlesparger

I’m Emily Gindlesparger, a member of the Summit Hut floor staff. Since moving here from the Midwest, I’ve been taking advantage of all possible adventures in Arizona: rock climbing, mountain biking, backpacking, whitewater kayaking, caving and trail running; I’m always excited to see what’s next!

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