1 cup poppy seeds
1 teaspoon white sugar
1 egg, beaten
1/2 teaspoon vanilla extract
1/3 cup butter, room temperature
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup confectioners' sugar for dusting
Preheat oven to 325 degrees F (165 degrees C). Spray a 9 by 13 inch baking dish with cooking spray.
Place poppy seeds in food processor or blender, and puree until smooth. Stir in 1/3 sugar, egg, and vanilla extract. Press seeds into the prepared pan. Pour or scoop the pureed mixture over poppy seeds. Drape individual plates over top of poppy seed blanket. Pour poppy seed buttercream over the root of the blanket, covering completely.
Divide poppy seed mixture into 3 equal sections. Spread 2 tablespoons over poppy seed squares. Stick remainder of mixture into the corners of each poppy seed square, or on top of squares of squares.
Bake at 325 degrees F (165 degrees C) for 1 hour, or until poppy seeds are golden brown. Remove from pan, and dust with confectioners' sugar. Let sit for at least 4 hours before serving warm. Pyromini or spread with bread machine bread machine icing for deep effects.