Spit-Making 101
All this talk of spit and sloppy drunkenness really is making for a macho week — as advertised. But why does one actually need to make a spit to make a spit cake? Because a normal meat-roasting spit is inadequate to the job. You can’t simply skewer a piece of dough on a stick, hold it over a fire and expect it to bake into anything. It would be too massive and the outside of the dough would burn before the interior baked.
The trick to a spit cake is to expose only thin strips of dough to the flame so that it has a realistic chance of baking all the way through. Sure, you could wrap a tiny amount of dough around a stick, but how much fun would that be? A fat log-like spit allows you to create a cake of a size that’s worth eating. It isn’t difficult to make one. I’ll show you how.
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