Anyone have a good recipe and can help me figure out this Easter pan? More words/questions inside...

M

mariadnoca

Moderator
Turns out my SIL decided to have Easter brunch and I'm signed up for deviled eggs and dessert. Then in the depths of the cupboards I found this pan from my childhood. Mind you I never recall mom using this pan, but it was in the back of her cupboard, so who am I to judge? I was little!

Anyhoo, this pan has created crazy visions of me using it for Easter dessert. I'm thinking something lemon, in fact I was thinking of making a lemon cake (don't have a recipe except Ina's pound cake - anyone have a good one?) creating two layers and filling it with lemon curd.

Q: Could I make this the night before without having the curd filling turn the cake into a soggy mess?

Q: I rarely make buttercream icing - anyone have a yummy favorite I can pipe to ice this cake?

Q: Thoughts on what you might do/make using this pan? It's small, 11x8 at it's widest points and 2 inches deep, so I'd expect I'd need to make some cupcakes with leftover batter.

http://i788.photobucket.com/albums/yy163/4ebay_bucket/Easter/2c5b13b8-5c6e-412f-86b1-f37409ef1c14_zpsdb75bf81.jpg

http://i788.photobucket.com/albums/yy163/4ebay_bucket/Easter/21dbabc4-b070-4f6f-9919-48cf5e199310_zps1afad40e.jpg

 
Just a tip - line the bottom with parchment so that you get the cake out in one piece

 
Love the pan! To check the volume, fill with raw rice then measure that.

But you probably already knew that. See the Tips for a list and review of the 6 top butter creams. Some are tastier than others. If you are familiar with the cake and it would tend to soak up liquid, I would hold off filling the lemon curd. I also would stabilize the cake after filling with some skewers, cut to measure. sit doesn't slide around during transit. Most butter creams can be made ahead and frosted on later, so the only thing you would have to do in the morning is assemble. Make sure you have all your ducks, Ahem Rabbits! in a row first. Serving plate, skewers, frosting, filling, etc. That parchment in the bottom is an egg-cellent idea!

 
love it! I think your lemon cake would be fine, just put a schmear of icing on the layer before the

curd, and maybe on the top piece as well, just a very thin coat would work.

 
I would love to see a lemon mousse with a lemon sponge on the bottom, but don't see how

you would turn it out--unless you used gelative and warmed up the pan.

You would build this one in reverse. Lined pan. Fill Mousse almost to the top of the pan (leave the height of the cake thickness) and then press a cake layer in. Flip over when chilled...cake layer will be on bottom.

Actually, you don't have to use the full thickness of the pan.

 
Another idea would be to completely line it with Saran and then pour in melted chocolate.

to a depth of 1/4"-1/2". Let it harden and then lift out. Decorate a collar with those pre-made sugar roses you can buy at JoAnns or Michaels. This wouldn't be dessert...just a fancy edible decoration.

Oh hey, that Saran idea might work for the lemon mousse concept.

 
I've always liked THE SILVER PALATE CKBK's Lemon-Glazed Cake, pp 360-362. Haven't made it in ages,

but it popped right into my mind when you mentioned 'lemon cake'. I also remember a half recipe of their glaze or icing was always enough for my taste buds. I cannot recollect if it is a layer cake or if it's baked in a tube pan. Geesch, the old gray matter, it sure ain't what it used to be! Will try to remember to check on the details & post after I get home from work this evening.

Eureka! I found the recipe so will post below, and now it's coming back to me that I bake this cake in a tube pan. The author whose site I'm viewing baked it in a gorgeous cathedral type Bundt pan. Stunning! Click on link below to view.

Lemon-Glazed Cake

1/2 pound (2 sticks) sweet butter, softened
2 cups granulated sugar
3 eggs
3 cups unbleached, all-purpose flour, stirred or sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 tightly packed Tbls. grated lemon zest (from 1 lemon)
2 Tbls. fresh lemon juice

Lemon Icing (recipe follows)

Preheat oven to 325 degrees F. Grease and flour a 10-inch tube pan.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, blending well after each addition.

Sift together flour, baking soda and salt (I just stir them together). Stir dry ingredients into egg mixture alternatively with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice.

Pour batter into prepared tube pan. Set on the middle rack of the oven and bake for 1 hour and 5 minutes, or until cake pulls away from side of pan and a tester inserted in the center comes out clean.

Cool cake in the pan, set on a rack, for 10-15 minutes, then gently loosen top edge of cake from pan all the way around. Invert onto a rack, then spread immediately with the Lemon Icing, using a pastry brush to smooth out if needed.

Lemon Icing

2 cups (1/2 pound) confectioners’ sugar (powdered sugar)
1/2 stick (4 Tbls) sweet butter, softened
2 Tbls. packed grated lemon zest (from 1 lemon)
1/4 cup fresh lemon juice

Cream butter and sugar thoroughly. Mix in lemon juice and zest; spread on warm cake. It helps to lay down some wax paper underneath the rack where the cake sits. This catches the drips from the frosting. You’ll definitely have some run-off.

http://www.elizabethcooks.com/2010/03/glazed-lemon-cake/

 
I don't see why a buttercream wouldn't work instead of the icing listed. A bunny face would be cute!

 
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