On Saturday, May 9, 2020, the LEATHER & LGBTQ Cultural District celebrated its second anniversary, joining with others in the Bay Area’s queer, leather and kink communities for an online celebration called BALL Gag. The event featured live and silent auctions of dozens of leather-themed items, emceed by Lenny Broberg, plus performances from Midori, Justin Hall, Danny Nyugen, Sadie Payne, Star D. Love, Shay Tiziano, and Eye Zen Presents.
All the funds raised — over $5,500 — went to the Bay Area Leather Lifeline (BALL), a fund to help kinksters and leather folks in the SF Bay Area who need immediate assistance due to sudden income loss during the COVID-19 crisis. BALL is part of the SF Bay Area Leather Alliance, a 501(c)3 non-profit organization.
To make a donation directly to BALL or to request assistance, visit ball.leatheralliance.org
The BALL Gag event also included three exciting contests, for Best Beverage, Best Outfit, & Best Pastry, sponsored by the Leather & LGBTQ Cultural District in celebration of its 2nd anniversary!
Contest 1:
Prepare a special beverage for yourself. It can be hard or soft, hot or cold, served in a crystal goblet or a dog dish. Make a short video showing you presenting the beverage, describing it, and sampling it.
Contest 2:
Dress up for the event. Your outfit can be an amusing costume or just sexy gear. Make a short video of you describing and modeling it.
Contest 3:
Prepare a birthday cake, cupcake or any other pastry or dessert. Make a short video of you presenting your pastry, describing it, and sampling it.
Contest Results:
The coveted “LCD Award for Best Beverage” went to Patty, IMsL 2014 and the beverage “Cherry Wood Smoked Chocolate Martini”.
Cherry wood smoked chocolate martini recipe:
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- In a shaker with some ice mix equal parts white creme de cacao and vanilla vodka.
- On a surface that can handle fire (such as a marble slab), gather a small pile of cherry wood chips.
- Using a kitchen torch or another butane source (such as a cigar lighter), set the cherry wood chips on fire then extinguish the flames by placing an overturned martini glass over them capturing the smoke.-
- Once filled with the smoke, flip the glass over and quickly pour the cocktail in the glass.
- Ideally you place some flat over the top of the glass (like a plate) and trap the remaining smoke in with the liquid to better infuse the drink (I did not do this step in the video for the sake of time).
- When it looks like the smoke has been absorbed into the drink, garnish with the chocolate of your choice and enjoy!
The winner of the coveted “LCD Award for Best Outfit” was Purple Anon and her Diamond Rope Harness.
The much-lusted after “LCD Award for Best Pastry ” went to Bob Goldfarb for his concoction, the De-floured Chocolate Cake.
Defloured Chocolate Cake
(Modified from David Lebovitz, Ready for Dessert)
Makes one 9-inch (23-cm) cake; 10 to 12 servings
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- Cocoa powder, for preparing the pan
- 10 ounces (280 g) 70% chocolate (e.g. Valrhona Guanaja), chopped
- 3/4 cup (6 ounces/173 g) salted butter (e.g. Lurpak or Plugra), cut into pieces
- 1/2 teaspoon pure vanilla extract (e.g. Nielsen-Massey Madagascar Bourbon Vanilla)
- 6 large eggs, separated, at room temperature
- 1/2 cup (100 g) plus 2 tablespoons (30 g) granulated sugar
- 2 tablespoons (20 g) cocoa nibs (optional)
- confectioners’ sugar, for dusting the cake (optional)
- Mini Handcuffs, 2”x3” Leather Pride flag, Mini Leather jacket, Mini aluminum butt plug, and slivers of a LGBTQ Pride flag sticker for decoration!
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- Preheat the oven to 350° F (175° C). Butter the bottom and sides of a 9-inch (23-cm) spring-form pan, dust it with a bit of cocoa powder, and tap out any excess.
- Place the chocolate, butter and espresso in a large heatproof bowl. Set over a small saucepan of simmering water and using a spatula, stir until the chocolate and butter has melted and the mixture is smooth. Remove the bowl from the heat and stir in the vanilla; set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg yolks and the 1/2 cup (100 g) granulated sugar on medium-high speed until the mixture is light and creamy, about 1 minute.
- Place the egg whites in a clean, dry bowl and using a hand-held electric mixer fitted with a whisk attachment, whisk the egg whites on low speed until they begin to hold their shape. Add the remaining 2 tablespoons (30 g) granulated sugar and whisk on high speed until the whites hold soft peaks.
- Fold the beaten egg yolks into the melted chocolate mixture, then fold in half of the whipped egg whites. Fold in the remaining whites, folding just until there are no visible streaks of egg whites. Don’t overfold.
- Pour the batter into the prepared spring-form pan, sprinkle with cocoa nibs (if using), and bake until the cake feels as though it’s just barely set in the center, about 25 – 30 minutes. (It shouldn’t feel too firm.) Remove from the oven and place on a wire rack to cool completely.
- Run a knife around the sides of the cake to help loosen it from the pan. Release the sides of the pan and dust the cake with confectioners’ sugar (if using).
- Slide the cake onto a cake plate.
- Place decorative items on top, serve.
Congratulations to you, and thanks to all the contestants who mixed, dressed or baked, and to everyone who watched, voted, and donated during BALL Gag. And Happy Birthday to the LCD!
