EASTER LAMB CAKE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pound cake mix
Cream cheese frosting recipe from cream cheese box itself -- cheese, butter, vanilla, powdered sugar
Keep this part simple. The process is tricky enough as it is. For detailed instructions, see this website www.midcenturymenu.com/2012/03/10-tips-for-the-perfect-retro-easter-lamb-lambie-cake/ Has several great tips!
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Directions: |
Directions:Pound cake mix or great pound cake recipe baked in the lamb cake mold. Make SURE to grease and flour every little nook and cranny of the mold well. Additionally it is key to put enough batter in to fill the ears, not too much for the top to rise up. Fill the face side. See the website for helpful hints! Let the cake cool and remove from mold carefully, especially around the ears and face.
Make cream cheese frosting following directions on the cream cheese box really reading them! You need to have the cheese soft, but cool. I never ready them until recently - could have made the result significantly better.
Spread a thin layer of frosting to coat them pipe the frosting to make it look like a lamb. Harder than it sounds :)
Decorate the face with cut jelly beans. Garnish with coconut flakes dyed green to look like grass and jelly beans all around. Refrigerate until shortly before ready to serve. But do take it out of the fridge to 'soften' before serving. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: Gram had trouble with getting the batter to the correct level in the pan and getting the cake out of the mold. We frequently had toothpicks in the ears afterwards and had to do a frosting facelift on the lamb's little face. Better to put them in early. See the website.
Adam, when old enough to be ornery, used to sneak rootbeer jelly beans at the posterior of the lamb to rile his mother.
Ashley and Adam would fight over who got to behead lamb after Easter dinner. Not very appropriate holiday behavior, but predictable.
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