CANADA Canada - Audrey Gleave, 73, Ancaster ON, 30 Dec 2010 #9

[deugirtni]

Yes but again, there’s no reason to leave the cake in the car if he didn’t know what he’d find. I think I’d take everything with me to the garage opener. Not run back to the car once I’d opened the garage.

Yes, and hence why that amended action and changed statement may be viewed as rather suspicious by investigators?

 

[No_Stone_Unturned]

Suspicious by me as well.
Do we know how close to the door opener a car could drive in AGs driveway?

 

[No_Stone_Unturned]

No matter how close one’s car would be to the garage door opener, it was still the dark winter and cold. I’d take everything with me so I could gain entry and stay warm.

 

[dotr]

Trying to locate the link about the man wearing a hoodie and a backpack, who was apparently seen walking up Audrey's driveway.

 

[No_Stone_Unturned]

Yes, and wasn’t a similar looking man seen walking down the road in Mono when the artist was attacked? Forgive me, her name escapes me.

 

[dotr]

Yes, and wasn’t a similar looking man seen walking down the road in Mono when the artist was attacked? Forgive me, her name escapes me.

CANADA - Canada - Shelley Loder, 44, Mono, 7 Dec 2010 | Page 5 (websleuths.com)

 

[No_Stone_Unturned]

Thank you!

 

[whiterhino]

Not sure if this was possible to do with AGs' system: How To Clone / Copy / Duplicate Garage Door Remote Control

"Our How To Clone / Copy / Duplicate Garage Door Remote Control simple instruction manual is provided by SolidRemote Technologies Co., Ltd. as a free document to the public."

Apparently there are also universal remotes that can be programmed to work with an existing system. It's possible to duplicate, clone, program and add remotes to these kinds of garage doors. Had no idea there were so many options, none of which sound all that secure IMHO.

Not sure where I'm going with this idea of cloning the garage remote.

If it were myself, I'd bring my gift with me. In a state of shock, I'd either drop it, cling to it or set it down to check on my friend. At some point the cake had to be put down in order to check Audrey. Unless PK never checked her pulse? He did admit to freaking out and being reluctant.

IIRC there was mention of a "domed cake tray". I imagined it was the plastic kind from the supermarket bakery, where the plastic tray clips into the lid?

More importantly, where is the murder weapon? IIRC there was an article posted with a photo of an officer holding a knife similar to the one they believe was used on Audrey. Does anyone else recall this?

 

[No_Stone_Unturned]

I don’t remember a domed cake tray but it’s possible. And that’s even more difficult to hold on to when in a state of shock.
I do remember LE showing a knife like the murder weapon.

Did LE find cake crumbs in the garage? Did LE find cake crumbs in PKs car?

Why didn’t PK have an automatic garage opener in his car if he was there so often?

 

[No_Stone_Unturned]

After all this time, this is the first time I've seen that AG had a double garage as seen in the article here:

BEHIND THE CRIMES: Handyman finds senior after 'horrendous, vicious attack'

 

[Gina20]

Two notes. First, the cake might have been a Christmas fruitcake. Often the fruit is fermented, and the cake is made a couple of months ahead, then frozen. People Audrey's age like this tradition more than younger generations, it seems. The timing of this cake, at Christmas, would be right for a fruitcake. It takes a long time for a fermented fruitcake to go stale.

Second, did anyone mention that the garage door had been tampered with? It is easy for thieves to bend the seal around the door, insert a bent coat hanger and unhook the emergency release. Then the door can be pulled up without need for a garage door opener. No damage is done. There are different types of garage doors and openers. Some have a lockout feature for automatic openers, but this won't prevent the type of entry I mentioned.

 

[whiterhino]

Two notes. First, the cake might have been a Christmas fruitcake. Often the fruit is fermented, and the cake is made a couple of months ahead, then frozen. People Audrey's age like this tradition more than younger generations, it seems. The timing of this cake, at Christmas, would be right for a fruitcake. It takes a long time for a fermented fruitcake to go stale.

Second, did anyone mention that the garage door had been tampered with? It is easy for thieves to bend the seal around the door, insert a bent coat hanger and unhook the emergency release. Then the door can be pulled up without need for a garage door opener. No damage is done. There are different types of garage doors and openers. Some have a lockout feature for automatic openers, but this won't prevent the type of entry I mentioned.

I'm assuming from this comment that you're not familiar with "The Cake". It's kind of a thing (search terms "Texas Stollen" and "cake" within Audreys' threads you will see what I mean)

IIRC the garage doors were not tampered with in any way. There was no sign of forced entry. Except for the items apparently found thrown about in the yard (a childs plastic toy saw?).

You are right though, fruitcake is the kind of thing that stands the passing of time. All I can imagine is a 12 year old piece of fruitcake on a shelf in an evidence room somewhere!

 

[Gina20]

I'm assuming from this comment that you're not familiar with "The Cake". It's kind of a thing (search terms "Texas Stollen" and "cake" within Audreys' threads you will see what I mean)

IIRC the garage doors were not tampered with in any way. There was no sign of forced entry. Except for the items apparently found thrown about in the yard (a childs plastic toy saw?).

You are right though, fruitcake is the kind of thing that stands the passing of time. All I can imagine is a 12 year old piece of fruitcake on a shelf in an evidence room somewhere!

I'm assuming there was alcohol in that cake, similar to this recipe:

BEST German Christmas Stollen (Christstollen) - The Daring Gourmet

I'm not sure that I ever read that the emergency release on Audrey's garage door was still in place, but there you go. This would not damage the door.

Jay Leno ate 125-year-old fruitcake, so maybe that fruitcake -- stollen -- in the evidence room will be fine. I wouldn't eat it, though.

 

[No_Stone_Unturned]

I recall the Texas Stollen cake not a fruitcake. Also, I seem to recall the garage door was not damaged, tampered with.

 

[Gina20]

I recall the Texas Stollen cake not a fruitcake. Also, I seem to recall the garage door was not damaged, tampered with.

I would never consider stollen a cake, any more than I would consider panettone a cake. They are both yeast breads. Both are seasonal Christmas/New Year treats.

Panettone and stollen, a pair of European dandies

I think the "cake" idea came from this article from Jon Wells.

Who killed Audrey Gleave?

I wonder who chose that term, because it is not a "coffee cake" at all. Which makes me wonder if someone who didn't know about such things misspoke, or if there was a "cake" or if there was nothing at all.

Just my observation.

 

[deugirtni]

Here is the verified insider's post of the recipe they used to make AG's favorite cake. I was a bit surprised when I saw that recipe posted, as somehow I had been expecting a more treasured type of 'tried and true' recipe handed down from someone. jmo.

CANADA - Canada - Audrey Gleave, 73, Ancaster ON, 30 Dec 2010 #6

From American Cooking: The Melting Pot
Foods of the World Time-Life series

Texas Stollen (German)

CINNAMON-AND-RAISIN COFFEE RING

To make one 12-inch ring

¼ cup lukewarm water (110° to 115°)
1 package active dry yeast
½ teaspoon plus 1 ½ cups sugar
4 to 4 ½ cups all-purpose flour
1 tablespoon salt
2 eggs
¾ cup lukewarm milk (110°to 115°)
8 tablespoons butter, cut into bits and softened, plus 8 tablespoons butter, softened
4 teaspoons cinnamon
1 cup seedless raisins
1 egg, lightly beaten with 1 tablespoon milk

Pour the lukewarm water into a small shallow bowl and sprinkle with the yeast and ½ teaspoon of the sugar.

Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast. Set the bowl in a warm, draft-free
place (such as an unlighted oven) for 5 to 8 minutes, or until the mixture almost doubles in volume.

Combine 4 cups of the flour, ½ cup of the remaining sugar and the salt in a deep bowl, and make a well in the
center. Pour in the yeast mixture, the 2 eggs, ¾ cup of lukewarm milk, and the 8 tablespoons of softened
butter bits and, with a large spoon, gradually incorporate the dry ingredients into the liquid.

Gather the dough into a ball and place it on a lightly floured surface. Knead the dough, pushing it down with
the heels of your hands, pressing it forward, and folding it back on itself. Meanwhile, sprinkle in up to ½ cup
more flour, adding it by the tablespoon until the dough no long sticks to your hands. Continue to knead for 10
minutes, or until the dough is smooth and elastic.

With a pastry brush, spread 1 tablespoon of the softened butter inside a deep bowl. Place the dough in the
bowl and turn it about to grease all sides evenly. Drape the bowl loosely with a kitchen towel and set it aside
in the warm, draft-free place for about 45 minutes to 1 hour, or until the dough has doubled in volume. Punch
it down with a single blow of your fist, and set it to rise again in the war, draft-free place for another 30 to 45
minutes.

With a pastry brush, lightly coat a large baking sheet with 1 tablespoon of the softened butter and set it aside.
On a lightly floured surface, roll out the dough to a rectangle measuring 20 inches long and 15 inches wide.
Spread the surface of the dough with the remaining 6 tablespoons of softened butter, then sprinkle it evenly
with the remaining cup of sugar and the cinnamon. Scatter the raisins evenly over the top.

Starting at one of the 20-inch sides, roll up the dough, jelly-roll fashion, into a cylinder. Transfer the cylinder
to the buttered baking sheet and bring together the ends of the dough to make a ring. With a sharp knife, cut
two thirds of the way through the ring, from its outer edge inward, at 1-inch intervals, gently turning each cut
pastry “leaf” to its right to reveal the filling. Drape the ring with a kitchen towel and set it aside in the warm,
draft-free place for about 45 minutes to 1 hour, or until it doubles in volume.

Preheat the oven to 375°. With a pastry brush, coat the surface of the coffee ring with the egg-and-milk
mixture and bake in the center of the oven for 25 to 30 minutes, or until it is golden brown.

FROSTING

2 cups confectioners’ sugar
5 to 6 tablespoons cold water

While the coffee ring is baking, prepare the frosting. Place the confectioners’ sugar in a large mixing bowl
and, with a spoon, gradually beat in the water, a tablespoon at a time. Continue to beat until the frosting is
smooth and has the consistency of heavy cream.

Transfer the coffee ring to a serving dish and, while it is still warm, spoon the frosting over the top, letting it
run down the sides. Serve the Stollen at room temperature.

 

[Gina20]

Here is the verified insider's post of the recipe they used to make AG's favorite cake. I was a bit surprised when I saw that recipe posted, as somehow I had been expecting a more treasured type of 'tried and true' recipe handed down from someone. jmo.

CANADA - Canada - Audrey Gleave, 73, Ancaster ON, 30 Dec 2010 #6

From American Cooking: The Melting Pot
Foods of the World Time-Life series

Texas Stollen (German)

CINNAMON-AND-RAISIN COFFEE RING

To make one 12-inch ring

¼ cup lukewarm water (110° to 115°)
1 package active dry yeast
½ teaspoon plus 1 ½ cups sugar
4 to 4 ½ cups all-purpose flour
1 tablespoon salt
2 eggs
¾ cup lukewarm milk (110°to 115°)
8 tablespoons butter, cut into bits and softened, plus 8 tablespoons butter, softened
4 teaspoons cinnamon
1 cup seedless raisins
1 egg, lightly beaten with 1 tablespoon milk

Pour the lukewarm water into a small shallow bowl and sprinkle with the yeast and ½ teaspoon of the sugar.

Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast. Set the bowl in a warm, draft-free
place (such as an unlighted oven) for 5 to 8 minutes, or until the mixture almost doubles in volume.

Combine 4 cups of the flour, ½ cup of the remaining sugar and the salt in a deep bowl, and make a well in the
center. Pour in the yeast mixture, the 2 eggs, ¾ cup of lukewarm milk, and the 8 tablespoons of softened
butter bits and, with a large spoon, gradually incorporate the dry ingredients into the liquid.

Gather the dough into a ball and place it on a lightly floured surface. Knead the dough, pushing it down with
the heels of your hands, pressing it forward, and folding it back on itself. Meanwhile, sprinkle in up to ½ cup
more flour, adding it by the tablespoon until the dough no long sticks to your hands. Continue to knead for 10
minutes, or until the dough is smooth and elastic.

With a pastry brush, spread 1 tablespoon of the softened butter inside a deep bowl. Place the dough in the
bowl and turn it about to grease all sides evenly. Drape the bowl loosely with a kitchen towel and set it aside
in the warm, draft-free place for about 45 minutes to 1 hour, or until the dough has doubled in volume. Punch
it down with a single blow of your fist, and set it to rise again in the war, draft-free place for another 30 to 45
minutes.

With a pastry brush, lightly coat a large baking sheet with 1 tablespoon of the softened butter and set it aside.
On a lightly floured surface, roll out the dough to a rectangle measuring 20 inches long and 15 inches wide.
Spread the surface of the dough with the remaining 6 tablespoons of softened butter, then sprinkle it evenly
with the remaining cup of sugar and the cinnamon. Scatter the raisins evenly over the top.

Starting at one of the 20-inch sides, roll up the dough, jelly-roll fashion, into a cylinder. Transfer the cylinder
to the buttered baking sheet and bring together the ends of the dough to make a ring. With a sharp knife, cut
two thirds of the way through the ring, from its outer edge inward, at 1-inch intervals, gently turning each cut
pastry “leaf” to its right to reveal the filling. Drape the ring with a kitchen towel and set it aside in the warm,
draft-free place for about 45 minutes to 1 hour, or until it doubles in volume.

Preheat the oven to 375°. With a pastry brush, coat the surface of the coffee ring with the egg-and-milk
mixture and bake in the center of the oven for 25 to 30 minutes, or until it is golden brown.

FROSTING

2 cups confectioners’ sugar
5 to 6 tablespoons cold water

While the coffee ring is baking, prepare the frosting. Place the confectioners’ sugar in a large mixing bowl
and, with a spoon, gradually beat in the water, a tablespoon at a time. Continue to beat until the frosting is
smooth and has the consistency of heavy cream.

Transfer the coffee ring to a serving dish and, while it is still warm, spoon the frosting over the top, letting it
run down the sides. Serve the Stollen at room temperature.

It's a yeast bread, alright. I eat it every year at Christmas. It seems peculiar to me to get so specific about a "domed-lid Tupperware" container, then remembering taking it to the garage, or not taking it to the garage, and not knowing what was in the "domed-lid Tupperware".

Then, of course, they ate it. Why sit down and eat a stollen immediately? They keep at room temperature for some time, and for ages in the freezer.

How long will stollen last?
Stollen will last several months if kept covered in a cool, dry place. Stollen loaves are made in early November for the Thanksgiving and Christmas Holidays. Stollen loaves will become more moist and flavorful with age.

Authentic, German Stollen Bread FAQ

Needless to say, there is no stollen on a shelf on an evidence room, if it existed at all, IMO.

ETA: traditional stollen is in a loaf shape, more like a small loaf of French bread. Audrey having European ancestry, I'm surprised she wouldn't prefer traditional stollen.

 

[No_Stone_Unturned]

Didn’t someone here say that PK took the cake home and ate it?

Why does this case always come back to the cake?

 

[Gina20]

Didn’t someone here say that PK took the cake home and ate it?

Why does this case always come back to the cake?

He says police focused on apparent inconsistencies in his recollection of events, but the shock of seeing his friend's body, and the passage of time, blurred many details for him.

At one point, he said he had carried the cake for Gleave into the garage where he discovered the body, but later said he had left the domed-lid Tupperware in his car the whole time. He's now convinced he must have left the cake in the car.

After he was interviewed by police at the scene of the homicide he drove home and along with Alex ate the cake — a "Texas stollen" cinnamon and raisin coffee ring cake.

Who killed Audrey Gleave?

Too upset to remember the details of what happened with the cake -- was it in the car, or did he take it to the garage? Yes and no. A baker, too upset to remember that stollen is a kind of yeast bread and definitely not a cake, but not too upset to remember a specific type of name-brand container. Too upset after seeing his friend's body, but not too upset to go home and eat a Christmas stollen.

Let them eat "cake"! Don't we all go home and eat "cake" after seeing a dead friend, murdered in a garage? Live goes on, sooner for some than others. It is always about the "not-a-cake".

(And some of us would definitely not eat a "cake" that had been in a garage next to our dear dead friend. And some of us might not have an appetite at all, especially not for the dead friend's "cake".)

 

[deugirtni]

Regarding the 'tupperware domed-lid container', here is one that looks a bit more modern than the really 'classic' kind. PK had just gotten married only months before AG's murder, perhaps they received some Tupperware they didn't require? With PK's wife being a pastry chef and working at a fine dining establishment, she was likely very much into 'presentation', as well as good results. This was PK's gift to AG for Christmas, so I'm thinking the gift also would've included the container? It may have been somewhat of a novelty to PK to even see or know about such an item, and that could be why he remembered such detail.. but yes, to have 'mentioned' such detail is the thing, I guess! I think it does matter though... because if it was one of the 'Tupperware cake-takers' that has a handle, he conceivably could've carried the cake with one finger underneath the carrier-strap, and in that case, he may not have dropped it, even if shocked... but if it had no strap/handle, then surely his shock would've made him drop it, if he'd been holding it when he discovered the body? Details, details.. what's that saying, 'the devil is in the details'!

Tupperware Round Cake Taker Carrier Blue & Sheer dome top tall | eBay

ETA: adding the link with the Tupperware domed-lid reference:

At one point, he said he had carried the cake for Gleave into the garage where he discovered the body, but later said he had left the domed-lid Tupperware in his car the whole time. He's now convinced he must have left the cake in the car.

After he was interviewed by police at the scene of the homicide he drove home and along with Alex ate the cake — a "Texas stollen" cinnamon and raisin coffee ring cake.

http://www.thespec.com/news-story/5809219-who-killed-audrey-gleave-/