The editor of the GCICA quarterly newsletter – the “Griswold & Cast Iron Quarterly” – is planning to feature members and their favorite pans in future editions. We talked at the 2018 Convention in Baton Rouge, and I offered to submit a little blurb to […]
Tag: cast iron
I was invited to a pre-Memorial Day shindig at Jerry and Debra Abrams’ home, where we were to practice making pizzas in their new outdoor pizza oven. Being the good guest that I am, I asked what I could bring. I was told to bring […]
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 […]