You already know that I like to check out the “Black Iron Master” contest on Sundays on the Facebook page Black Iron Cooking, Antiques, and Humor. I’ve previously posted about some of Doyle Pregler and Brenda Bernstein’s entries, and Rose Waddell’s winning Mahogany Chiffon Hydrangea cake made in […]
Category: Cakes & Cake Molds
Rose Waddell’s Prize-Winning Mahogany Chiffon Hydrangea Cake made in a Lodge Legacy Cast Iron Fluted Cake Pan
I’ve mentioned before that I enjoy following the “Black Iron Master” contest each Sunday on the Facebook page Black Iron Cooking, Antiques, and Humor. Doyle Pregler and Brenda Bernstein often enter the contest – Brenda with her beautiful cakes and Doyle with his delectable meals. Members of […]
In my blog post about Doyle Pregler and Brenda Bernstein’s vintage cast iron cookware collection, I shared some photos of Brenda’s beautiful cakes made with cast iron molds. Accomplice Linda has tried to make a Griswold lamb cake from her vintage cast iron mold, and has sought out Brenda on more than one occasion to solicit tips and advice. Linda has yet, however, to make a cake that even comes close to the “Brenda” standard. In fact, I have yet to see a cake made from a Griswold cake mold that even approaches the “Brenda” standard. I’ve seen photos on the web from other bakers and have even seen an awesome site on the web that has featured photos of Easter lamb cakes made in aluminum molds, but nothing I’ve seen to date compares to Brenda’s beautiful cakes.
So how, exactly, does Brenda make her Griswold cakes? I asked her, and she kindly compiled her instructions on how to make a successful cake using a Griswold cake mold.
Here are tips to make a cake from a cast iron mold to the “Brenda” standard, directly from Brenda. Of course the frosting is undoubtedly an entire lesson in itself! And practice – practice makes perfect.
Fellow cast iron enthusiasts Brenda Bernstein and Doyle Pregler live in New London, Minnesota, a small community about two hours northwest of the Twin Cities. They have been together 28 years, have 6 grown children between them, and 12 grandchildren ages 3 to 19. If […]
GRISWOLD CAKES (from AUNT ELLEN’S COOKBOOK” insert for GRISWOLD cake molds) By Doris Mosier LAMB OR RABBIT CAKES ½ CUP SHORTENING 2 ½ CUPS FLOUR 1 ½ CUPS SUGAR 4 TSPS. BAKING POWDER 3 EGGS ½ TSP. SALT 1 CUP MILK […]