Craft a vintage cake pan for your next luscious
lemon dessert. We give you instructions and recipes for two!
disposable cake pans, some paper and paint, you can create a sensation
at your next pot-luck or dinner party with this Vintage Cake
Not just a cake pan. It has a detachable recipe card, so you
share the wealth. And there are two sizes to choose from with
We have an over-ambitious lemon tree, so we
chose the noble lemon as our theme. Don't worry. You can adapt this
craft to your own baking preference.
We'd like to start the
sharing right now. We're including two recipes we hope you'll
in your new pans. If you make the 8" X 12" pan, we
have Deluxe Lemon Bars that have been a family
decades. If you go for the 3" X 5.5" mini-loaf
found a wonderful Victorian Lemon-Coriander Seed Cake for you
Ribbon, braided yellow, 1/4" wide and about 40"
long (Ours was yellow and white).
Craft paint, bright yellow.
Glue stick or other paper adhesive.
Tacky craft glue (like Aleene's Tacky Glue).
Craft knife or razor blade.
Scissors or paper cutter.
the large vintage image and the Deluxe Lemon Bar recipe
photo paper. Trim them both to 3.5" X 7" and glue them back
back with glue stick (see Tips).
Trim black construction paper to fit within the
recessed top of the plastic cover. Ours measured 6.5" X 10
the lemon in half. Pour craft paint in a paper plate.
the lemon half like a stamp, dip it in the yellow paint, and stamp it
randomly on the black paper until you like the pattern (see Tips). Let
Position the recipe card in the center of the
paper. Mark and cut four short diagonal slits with a
craft knife in the black
paper and insert the corners of the recipe card.
Adhere the black paper to the plastic top with
tacky craft glue around the outside edges.
pieces of yellow ribbon to trim the edges of the paper and attach it
with tacky craft glue. You might want to glue small ribbon
at the corners.
We pre-printed the recipe cards for you, but
you may want to hand-write the recipe name, as we did. Use
your graphics program to remove the preprinted words.
To get the edges of
your recipe card aligned, initially trim the vintage image and the
recipe a little larger than the final size. Glue them back to
back and then trim them together.
Printing with fruit takes a
little practice. Get plenty of paint on the face of the
Blot it off a little on paper towel, then stamp some prints
scrap black paper until you can see the detail of the lemon. Now you
are ready to print on the real paper. When you stamp, you can
overlap prints, but leave lots of black paper showing so people can
recognize that it is a lemon slice.
Our Lemon Bar recipe calls for a 9" X 13" pan,
but the craft calls for a 8" X "12" pan. Don't worry; the
recipe works fine in the smaller pan.
Deluxe Lemon Bars
2 1/4 cups sifted flour
1/2 cup sifted powdered sugar
1 cup butter or margarine
4 eggs, beaten
2 cups granulated sugar
1/2 cup lemon juice (about two lemons)
2 teaspoons grated lemon peel
1/2 teaspoon baking powder
oven to 350° F. Sift together 2 cups flour and powered sugar.
in butter until mixture clings together. Press mixture into a 13" X 9"
baking dish. Bake for 25 minutes or until lightly browned.
together eggs, granulated sugar, lemon juice and peel. Sift together
the remaining 1/4 cup flour and baking powder. Stir into egg
mixture. Pour over baked crust. Bake 25 minutes longer.
with additional powdered sugar. Cool. Cut into small
Aluminum mini-loaf pans with plastic tops, 3" X
Glue stick or other paper adhesive.
Scissors or paper cutter.
the vintage image and the Seed Cake recipe
on heavy-weight matte photo paper.
Trim them both to 4.25" X 4.25", and glue them back to back with glue
(see Tips for Large Cake pan
the recipe card in
half, so the image is on the front. Attach it to the top of
mini-loaf pan with a tiny piece of double-sided tape, so it is
Victorian Lemon-Coriander Seed Cake
classic tea cake comes from the Victorian tradition of breakfast and
afternoon cakes. It is delicious toasted or as a dessert with
cream, lemon or berry sauce. The surprise is how comfortably the
caraway flavor blends with the spices and lemon for a "What is that
flavor?" experience. This recipe makes one loaf or four mini-loaves and
uses approximately 3 lemons.
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (one stick) unsalted butter at room temperature
2 tablespoons finely grated lemon zest
1 cup sugar
2 large eggs
2 teaspoons ground coriander
1 teaspoon ground mace
3/4 cup milk
1/2 cup dried currants
2 teaspoons caraway seeds
Lemon Butter (recipe follows, optional)
Position a rack in the middle of the oven and pre-heat the oven to
F. Butter and flour a 4.5" X 8.5" loaf pan (or two mini-loaf pans).
2. Sift together the flour, baking powder and salt into a medium bowl.
Beat the butter and zest with an electric mixer on medium speed in a
large bowl until light and fluffy. Add the sugar, eggs,
and mace and beat until smooth. Add half of the milk and beat
just until blended. Reduce the speed to low, add the flour mixture in
two batches, scraping down the side of the bowl, and beat just until
blended. Add the remaining milk and beat just until
blended. Stir in the currants and the caraway seeds with a
spatula. Transfer the mixture to the prepared pan(s) and
4. Bake for 60 to 70 minutes (40 to 50 minutes for
mini-loaf pans) until a wooden pick inserted in the center comes out
clean. Let cool in the pan on a wire rack for 10 minutes and
out onto the rack to cool to room temperature. Serve, cut
thin slices, with Lemon Butter, if desired. (The tea bread
keep, tightly wrapped, at room temperature for up to 3 days.)
1/2 cup (1 stick) unsalted butter at room temperature
1 teaspoon confectioners' sugar
1 teaspoon finely grated lemon zest
1/4 teaspoon pure vanilla extract
Stir the ingredients together in a small bowl until combined well.
note: You may
notice in the vintage 1910 postcard image of the lemon balloon, the old
woman has a parrot, a cat, a canary, and is holding a book. Written on
the book is the title and author, "Three Weeks" by
Glyn (1864-1943) was one of the first novelists of erotic fiction for
women. Was the illustrator making an editorial comment?