(This has been a side project of mine for awhile that I’ve wanted to share. )
Welcome to my vintage cooking/kitchen portion of my blog. This is where I attempt to recreate a kitchen of yesteryear. Well, it’s more an experiment, but I’ve been enjoying my forays into the past. At times, I will even attempt to sell the pots and pans and dishware on Ebay. Why would I sell them?? You may ask.
Well, here are my 3 reasons. First, I love trying new things especially with “new” vintage dishware, but, SECOND, I have no storage space. Zip. Nada. So, the only way I can rationalize obtaining even a new mug is that it must be replacing a different mug. THIRD is the materialistic reason. Yes, to make some money which supports my blogging habit. Nope, I’m not asking you to donate to me. But, if you want one of my vintage items that you see on the blog, then you’re supporting my blog by buying the item.
So, here’s my first post about vintage cooking, and it’s about a lovely stand-up lamb cake.
And, I must say…. Wowzers. This is my best stand up cake that I have ever made. Sadly, I have very low standards. After using a few decorative Wilton cake pans, I’m quite jaded. Yes, Wilton’s cakes look beautiful. Mine always look like flops. But… But… Look here. That’s a Spring Lamb Cake. And, it’s standing on its own “folded” legs. No inner sticks for strength. (And, no peeking ahead at the photo that shows that there was a definite leaning Tower of Pisa thing happening. Regardless, this cake was sturdy… and DELICIOUS)
And, yes my lamb has no icing. First, I love the “natural” look. Second, my icing skills are lousy. Third, icing has lots and lots of calories. But, don’t fear… this cake was actually tasty even without the icing.
The cake pan is a vintage aluminum pan from Blue Ribbon Bakeware. I obtained it from a Church bazaar wrapped in a bread bag with a receipt which makes it at least several decades old. But, given the yellowing of the recipe and the recipe’s verbage, I expect that the pan is several years older.
I do not keep specialized cookware in my tiny house rather I enjoy the item, and then, sell it on Ebay. So, if you would like to recreate this lovely cake, you can buy the actual cake pan here. Oops. I sold it before I even posted the blogpost.
In the spirit of complete transparency, I’m not the baker in the household, but as you can tell, I’m not opposed to taking credit for the baking. My hubby operates our Kitchenaid Mixer. Also, he’s a stickler for following a recipe’s instructions. I tend to substitute and be a bit more creative in my interpretations. So, with this particular cake, I would recommend following the instructions carefully. Believe it or not, he actually sifted the flour. Something I just wouldn’t have done.
The above photo is the Leaning Tower of Lamb and next to it is…. the unbelievable… Sifted Flour.
Here’s a blurry picture of the Kitchenaide doing what Kitchenaide mixers do.
This was my portion of the baking. I sprayed canned oil and floured the pan. From prior experience with cakes getting stuck in the pan I went a tad overboard. This likely led to my lamb having a pockmarked appearance.
This is all of the batter poured into the top half of the pan. The odd thing about this cake pan is that you don’t fill both halves with cake batter. You only fill the front half with batter, and then, the cake expands while baking into the other half.
It was really easy to place the back half on top, and it fits snugly. Of course, use a cookie sheet under the cake pan to avoid sloshing and burning oneself.
Here’s our “lamb cake to be” tucked away in its warm oven for the baking.
The back half easily lifted off the cake. And, the front half released easily, too. WOW.
And, here our lamb stands on her own.
So, we had a lot of fun baking this lamb cake.
Are you planning to bake any cakes for Easter?