Linda, the Griswold Lamb Cake Mold, and the “Brenda” Standard

In 2013, I gave Linda a Griswold Cast Iron Lamb Cake Mold for Christmas. Linda’s last name is “Lamb,” so it seemed appropriate.

For the next two years, Linda repeatedly said she would make a lamb cake in the mold, but she procrastinated.

In 2015, when we attended the annual convention of the Griswold & Cast Iron Cookware Association (GCICA) in Fargo, Linda was inspired to try making a lamb cake after speaking with fellow GCICA members Brenda Bernstein and Doyle Pregler. Brenda, a master cake maker and froster, shared tips with Linda on how to use Griswold cake molds. (As of 2025, Brenda has also been elected Vice President of the GCICA!)

Linda’s First Try

Linda decided to give her lamb cake mold a try for a family Easter holiday meal in 2015 (note: Linda now points out that it isn’t wise to attempt a tricky cake for the first time on the same day it’s meant to be served at a large celebration). Unfortunately, the cake crumbled, and the ears fell off. As a result, the family had no lamb cake for dessert; her cake did not meet the “Brenda” standard.

Determined to figure out what went wrong with her Griswold lamb cake, Linda asked Brenda for advice. Brenda emphasized the importance of using toothpicks to secure the ears to the lamb’s head while removing the cake from the pan.

Linda’s Second Try

The next time Linda tried making a lamb cake, the ears stayed on, but the lamb’s head fell off.

Linda’s Third Try

In In 2018, Linda decided to make the lamb cake for her family’s Easter dinner once again. She ignored her own advice to practice baking the cake before making it on the day of the family holiday gathering.

This time, the ears remained fixed to the head and the head to the body given the embedded toothpicks, but the front and back of the body were ripped asunder. Once more, the lamb did not meet the “Brenda” standard, and the family did not have lamb cake for dessert.

At the April 2018 GCICA convention in Baton Rouge, Louisiana, Linda talked to Brenda about her persistent difficulties with the Griswold lamb cake mold. I overheard Brenda telling Linda, “Baker’s Joy! Lots and lots of Baker’s Joy!”

Linda’s Herculean Effort for Effort Number 4

Linda vowed anew to prepare a Griswold lamb cake to the “Brenda” standard. She resolved to take her own advice and to make the cake to the “Brenda” standard before the actual date of the celebration. “Practice makes perfect” became her new motto.

Accordingly, on a weekend away at friend Mary’s cabin on Madeline Island on Lake Superior, Linda brought the tools to make a “Brenda” standard Griswold lamb cake. Per Brenda’s recommendation, Linda got a pound cake mix instead of trying the original Griswold recipe.

Linda carefully cracked the eggs into a bowl, then added the pound cake mixture and milk, mixing everything. She placed the front half of the mold on a cookie sheet and thoroughly sprayed it with a faux Baker’s Joy concoction. She carefully poured the batter into the front half of the mold, stopping just short of the edge. Following Brenda’s recommendation, she gently inserted skewers into the ears and neck of the lamb and carefully covered the skewers with batter.

While she was doing this, Linda barked orders at me to take photos of each step so that she could show the world that she had perfected the “Brenda” standard. She pulled me away from the task I was doing (I was busy either making driftwood crafts or trying to get wax off of Mary’s floor due to my efforts to make pinecone fire starters) to document pouring the batter into the mold. “Mary!” she hollered, “I am about to pour the batter!”

Linda carefully placed the back half of the mold upon the front half, and slid the mold into the oven, instructing me to set a timer for 20 minutes. I did so.

After 20 minutes, Linda carefully flipped the lamb mold over and placed it back into the oven, and instructed me to set the timer again for 20 minutes. I did so.

When the cake had baked for a total of 40 minutes, Linda pulled the mold from the oven and very carefully removed first the back, and then the front half of the mold pieces. Voila! A lamb was born!

Linda’s Lamb!

We all danced and clapped at Linda’s success with the lamb cake, confident that she would be able to finally finish a Griswold lamb cake to the “Brenda” standard.

Because we had to leave to catch the ferry soon back to the mainland, Linda decided to pack up the lamb cake and frost it upon her return home. She lovingly and carefully packed the lamb in aluminum foil, and delicately and oh-so-carefully placed it and the mold into her large plastic tote to pack it into her car for the long journey home.

The Westie Attack

A few minutes later, we heard Mary scream, “OH NO!!” 

We rushed to the scene. Hunter, Mary’s 12-year-old West Highland White Terrier, had crumbs on his face. Crumbs were scattered on the floor.

Hunter had decapitated Linda’s lamb and eaten the head.

Linda has high hopes for next year.

2025 update: Linda has yet to perfect a Griswold lamb cake!