SBMM’s Virtual Birthday Party

Birthday Announcement

In 1997, SBMM had received a most unusual gift—32 large-scale fully-operational Dwight Brooks boat models—a gift that would enable SBMM to open in less than three years, on July 29, 2000.  You may have seen some of these models on display in the Museum—especially Nordkap and Toot-Toot—but now, through the magic of computers and the Internet, SBMM has made this collection accessible to the public. It’s apropos that today, twenty years later, we are announcing our first online collection donated by Dwight Brooks; his incomparable working ship models graced the interior on our opening day and now we present this gift to the community electronically. We invite you to discover and explore our first online collection.

Birthday News

Check out our 20th Anniversary Proclamation from Assembly Member Monique Limón’s office. Read about our history in the ”Twenty Years Behind the Mast‘ article, Montecito Journal on page 44│July 23 – 30, 2020 edition.

Birthday Cake Contest
Although we had planned a grand celebration with lots of birthday cake, the new Covid reality has led to a change of plans…So how will SBMM celebrate this special time? For one, sponsor a cake recipe contest open to everyone! From July 29 through August 10, you’re are invited to email a recipe and a photo of your cake to: efalke@sbmm.org.

Judging of the entries will be done between August 11-14 by SBMM Curator Emily Falke, herself a prize winning cook and baker, and a panel of experts. Cakes will be judged on their creativity, perceived taste, appearance and presentation, with bonus points for recipes that include a maritime element or theme. Winners will be notified on or around August 15, and winning cake photos and recipes will appear on SBMM’s website and social media around August 16^th.

Prizes: 1st place: Ranger Cruise for 6 people │ 2nd place: SBMM Family Membership │3rd place: SBMM Store Gift Certificate for $50

Here’s a recipe from SBMM’s Emily Falke to get you started…This one is for an apple spice cake, a common staple on a ship’s menu in the 19^th century, as our Spirit Tall Ship Overnight Program participants know well: “The most coveted crew aboard the “Spirit” was always the Galley Crew for many reasons. Students’ on the Galley Crew didn’t have to “stand watch” throughout the night…They were the fun, laughing, prankster crew…The best part of serving on the Galley Crew was the chance to drink hot chocolate prepared by the doctor/cook early in the dark, foggy harbor mornings while the 4-6:00 am crew members were standing watch on the cold and wet deck…And then, of course, they were the heroes of the ship with their delicious spice cake.” (Linda Stirling, SBMM Education Committee Chair)

Apple Spice Cake (Serves 10 – 12)
Cake ingredients:
2 cups flour
1 ½ teaspoons baking powder
1 teaspoon salt
1 ½ teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon allspice
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 cups brown sugar
1 cup oil
4 eggs
1 teaspoon vanilla extract
1  1/3 cups chopped pecans or walnuts nuts
4 cups peeled and diced Pippin apples

Frosting ingredients:
1 stick butter
8 ounces Philadelphia cream cheese
1 teaspoon vanilla extract
1 box confectioners sugar
Pinch of salt

Method of preparation:
Pre-heat oven to 350 degrees. Sift flour, baking powder, baking soda, salt, and cinnamon.  Add vanilla, sugar, oil,  and eggs to dry ingredients, mixing well. Stir in apples and 1 cup nuts. Grease and flour 3  9 inch round cake pans and fill equally with batter. Bake on center racks of oven for 35-40 minutes. Cool before removing from pans. With electric beater, cream butter, cream cheese and vanilla.   Add sugar and pinch of salt and beat well. If frosting is too thick, add a little milk or a teaspoon of lemon juice. Frost layers and sides and top of cake and sprinkle with  remaining nuts.