I’m not sure if I mentioned this before, but my aunt was an amazing baker. She’s older now, and getting rid of many of her good ol’ baking tools, and being that I’m also into baking, she’s offering the majority of them to me, and I am giddily accepting each and every one, including a brand new mixer.
While this is a wonderful thing, at the same time, it causes me to come to two somewhat sad realizations:
1. they just don’t make bakeware like they used to
2. people love stuff and we can’t take it with us, no matter how good it makes us feel to have it while we’re here.
So number #2 being the more esoteric of the two, let’s focus on #1, and even more specifically, the “lamb pan.”
The lamb pan weighs more than all the other pans combined. It’s stainless steel, I believe, and thus is prone to rust (however no one on the planet takes better care of their things than my aunt – she gave me white gloves that were like 30 years old, still in the original plastic sleeve and still spotlessly white). So needless to say, this lamb pan is rust-free. Out of all the pans in the lot, the lamb was the one that struck me the most. I HAD to bake the lamb. I had to prove to myself that I could do it, and make my aunt proud.
So, I bring you “Jeanine vs. The Lamb: An Easter Miracle.”
I used a dense carrot cake for the innards, and some authentic buttercream for the coat. I’ll admit, I had a little trouble with the head, but it was nothing a little extra icing couldn’t glue together. I even somehow transported it, intact, to Easter dinner at my parent’s house (28 minutes away on some bumpy roads). Sadly, my aunt did not get to see it live. But I did show her a picture, and she grinned, rather sheepishly (that’s two!).