I received a note just before Christmas via the “Ask Mary” contact form from Karen K. of Chicago, IL. Karen was having trouble making a cake with her Griswold cast iron cake mold. Karen had a gorgeous vintage Santa mold, but the cake batter was soggy.
“Does anyone have a recipe for a Santa cake mold. We’ve used the recipe from Griswold (more than 30 years old) but the cake never turns out. It seems too “soft” and never comes out of the mold in one piece.”
Brenda’s Tips on how to use Griswold Cake Molds
I just so happen to know a master cake-mold baker. Brenda B of New London, MN was kind enough to write out her explicit instructions on how to make a Griswold cake. I put her tips in a blog post a while back. uses a plain pound cake mixture. Of course Brenda has some additional tips – check out the information in the blog post all about Brenda’s mad cake-making skills!
Tips from Doris Mosier
Hope you find this information helpful Karen.
Note: don’t worry folks; I sent Karen an abbreviated version of this little post an hour or so after she sent the query. Karen’s family can’t have a soggy Santa!