The mold we use is old so when the recipe stays to make sure the mold locks, for us, that means securing it together with a piece of yarn or string. Our pan doesn’t have any steam vents which would allow me to check for doneness. Instead, I cook my cake for one full hour every year. So far so good🤞 If you’re looking to purchase a lamb cake pan, here is a great option with the steam vent.
I didn’t have an cake flour so just used regular flour instead. In the past, I have used cake flour and the consistency of the cake is a bit more dense when using cake flour. It is more similar to a pound cake which really helps the cake to hold it’s shape in this mold. Our lamb held but there were several more cracks than typical that made us a bit nervous when we placed it upright for the first time.
For the frosting, I use the following recipe:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- Beat cream cheese and butter until smooth. Gradually beat in powdered sugar and vanilla.
When it’s time to frost the cake, be generous with the frosting to make sure all areas of the cake are covered. We then coat the entire cake with sweetened coconut flakes. If you’d prefer to skip the coconut, you can pipe on the frosting or use a knife to add a swirl pattern to the layer of frosting covering the lamb. We use jellybeans for the eyes and nose and more jellybeans to decorate the grass (green colored coconut flakes).
Substitutions/Additions made by Cooking After Class for Easter Lamb Cake:
- used all purpose flour instead of cake flour
Tips from Cooking After Class for making Easter Lamb Cake:
- Use Wilton’s Cake Release to coat the inside of the pan to prevent the cake from sticking. This takes the place of the grease and flour step.
Effort: Moderate
Time: 30 minutes prep, 1 hour cook time
Kids Comments: It’s our Easter tradition…it’s a must make every year.
Make it Again: Yes, every Easter 🙂
