Diana Ross

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From her larger than life stage presence, to her larger than life hair, Diana Ross has always been a beacon of divadom for last the 40 years and earned her spot in the hall of fame of sequin-wearers. 

A study in matching dresses with The Supremes, Diana solidified herself as an icon and brand that wasn't to be reckoned with. In the golden age of Motown, Miss Ross (if ya nasty), along with Florence Ballard and Mary Wilson, bridged the gap between main stream music and Rhythm & Blues with catchy hooks, synchronized clapping and coordinated costumes that birthed a generation of drag queens in white elbow-length gloves. 

Often a standard of mid-century style, Miss Ross' affinity for stage-wear is what often comes to mind for her large LGBTQ following. Upon leaving The Supremes for a solo career, Diana cranked the Diva-Dial to 11 and continued to make her ever evolving style become part of her artistry. This could be attributed to her chameleon like career choices (outside of music, the incomparable Miss Ross was nominated for an Academy Award for her portrayal of Billie Holiday in Lady Sings The Blues, as well as starred opposite Michael Jackson in the film adaptation of The Wiz) or her accuracy for writing gay anthems (I'm Coming Out could play at a gas station and we'd dance). In either case, her lasting and lengthy time in the spotlight is what keeps Diana the grand marshal of the icon parade.

Whether she's declaring disco isn't dead or inspiring perhaps the most accurate depiction of girl-group politics on the stage, (hyperlink to Dreamgirls story) Diana Ross has forever turned our worlds *Upside Down* in the only way she knew how: through sheer star power, inclusivity and a little hairspray. 

 

*Upside Down* Pineapple Ginger Disco Ball Cake

8 large eggs, room temperature

2 sticks of butter, room temperature

2 cups white granulated sugar

1 tsp almond extract

2 tsp vanilla extract

1 tbsp ground ginger

6 cups all-purpose flour

8 tsp baking powder

1 tsp salt

1/2 cup brown sugar

2 cans of pineapple rings, cut into chunks

2.5 cups of reserved pineapple juice

2 eight ounce cream cheese packages

1 cup of honey

edible silver spray paint

edible silver sequins

 

Preheat oven to 325F.  Prep two 8" half ball pans and one 8" flat round pan with cooking spray and set aside.

Forewarning: this is a lot of batter, so it will probably be easier to do the following in two batches.

Cream together butter and sugar until light and fluffy.  Add eggs one at a time, followed by vanilla and almond extract.  Sift together flour, baking powder, salt, and ground ginger.  Slowly add dry mixture to egg mixture, followed with pineapple juice.  Massage brown sugar into the pineapple chunks, and then fold the pineapple into the batter.

Fill each half ball pan a little more than 3/4 of the way. Pour the remaining batter in the flat 8" round pan.  The ball pans will take nearly 1 hour to bake, while the flat pan should only take 25 minutes.  PRO TIP: put the ball pans on top of a smaller pan while in the oven to prevent them rolling around!  It's also probably smart to put a cookie sheet under everything.

Once totally cooled, level each cake and stack on top of each other, creating a ball.  If the cake looks flat, use the back up 8" flat cake to give the whole thing a life.

Whip together the cream cheese and slowly add the honey.  Cover the whole cake and smooth it out as best as your can.  Spray the silver paint entirely and festively cover with silver sequin.  Have fun and making a fucking mess.