“Behold
the Lamb of God who takes away the sin of the world!”
John
1:29
For sixty years Mom was determined to present our
family with a perfect Easter lamb cake by experimenting with numerous recipe
variations. We lived in Boulder, Colorado
which meant high altitude adjustments were critical to baking success. Even so,
the lamb cake presented its own set of challenges. The aluminum mold consists of two separate
halves; cake batter is spread into the front half placed face down on a cookie
sheet. The back half is then placed on top
for baking. The batter rises up into the
back half, resulting in a three-dimensional lamb. That is, if everything works
just right. Most of the time, cake
batter leaks out between the two halves, and if that doesn’t happen, the cake
can be heavy, dry and breakable. I
remember as a girl watching Mom take extreme measures such as placing a brick
on top of the cake mold before putting in the oven! Still, the batter oozed out.
Then, three years ago, Mom mailed the cake mold and
several recipes to me. It was my turn to continue the family tradition. Would it work better at a normal altitude in
East Texas? Three attempts and I’ve had
marginal success. I reviewed the
instructions for tips and discovered this:
In all our testing and use there
was no leakage of batter—no breakage of the nose or ears and cake was removed
very easily. That had never been our experience!
In spite of
the frustration, I want to remain faithful to carry on this precious legacy of
love.
Lord
Jesus, I am eternally grateful for You—the One and only flawless, pure, and
spotless Lamb of God.
Karen Sims
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