Easter Lamb Cake

This was a great recipe! The cake is delicious, I think I doubled the call for vanilla. Other than that made it exactly by what is written. Oh wait. I greased the cake mold in shortening and floured well. No problem what so ever getting the cake. I used a homemade frosting recipe and added unsweetened coconut, that came out amazing.

Perfect for this mold. Thank you for sharing!

Great

Best recipe. The cake raised perfectly. I was so excited after 2 fails last year to find a recipe that works (even here in Colorado).

This recipe was perfect! It held up beautifully to the mold and was a great buttery pound cake flavor. Dense in texture but moist!

This recipe is firm enough to retain the lamb shape without falling apart. Because it is not as sweet a recipe as some pound cakes, seven-minute icing and coconut on top do not overwhelm the cake with their sweetness. I rubbed both molds with Crisco shortening and baked them at 300 degrees for half an hour; then I poured off the excess grease and let the molds cool. Then I rubbed both molds with shortening again and floured them. I cut a wooden kebab skewer the length from ear tip to ear tip. I cut a second piece of skewer the depth of the nose to slightly above the top of the face mold. After I poured the batter into the face mold, I placed the skewers, one across the ears and the other down to the nose tip, before placing the back mold on top. After baking, I allowed 15 minutes before removing the back mold, and another 10 minutes before unmolding the face mold. This was the first time my lamb has come out perfectly.

I added some sprinkles to the batter to add a confetti/festive touch for my 5 yr. old grandaughter. The lamb cake tasted OK but was too dark and slightly dry. I had enough batter left over for about 8 cupcakes and they came out well. I followed the directions closely and for me the lamb cake is either baked too long (recipe recommends about an hour) I baked 50 min-or at too high of a temp. I plan to drill a small hole in the back of my 70’s vintage lamb mold so I can check the body with a cake tester for doneness next time I make it.

My young teenage grand daughters made this cake as written. After they left, and the cake was nearly cool I used a thin paring knife to free the edges ; the cake popped out perfectly. We used 7 minute icing to frost and sprinkled coconut over the lamb and green coconut on the plate. She’s a beauty. I did bake the cake 60 minutes. ( we hd an additional 6 cupcakes) . Preparing the pan is key! Tomorrow ( Easter) we eat. ( 4/15. 2017)

Love this recipe!

Cake was too dense. 🙁 I canola oiled my lamb mold with a paper towel, crisco’ed, floured with a sifter until NO bare spots, and chilled the pans in the freezer. Once the batter was ready, I filled him face down, to just under the rolled edge of the pan, and carefully used a spatula to fill the ears. I added a couple of toothpicks, laid across his ears, and a “cake pop” bamboo stick from his head to his neck (like making a letter T) to add structural support. I tied him tightly together with baking twine, and placed him on a cookie sheet for baking. My aluminum lamb mold only has one steam vent, am going to add one. It was hard to tell when he was done with only one whole to poke a straw into. Laid him face down, steam vent side up, to cool. Cooled for 15 minutes, then took off the back “butt” side of the mold. Cooled for another hour and a half, cut all around the edge with a sharp knife, and carefully took his face side out of the other half of the mold. Cut the bottom ridge of his belly off, so he would sit flat, brushed off his loose crumbs, frosted my cake plate for an adhesive, using the allrecipes.com “Special Buttercream Frosting”, which I only modified slightly by swapping a half cup of the shortening for a half cup of unsalted butter, and just dumping a full bag of powdered sugar (bag says approximately 7 1/2 cups), rather than measuring out the 8 cups that the recipe calls for. Slathered him up with a solid coat of white, then added thin squiggles. No face. 🙂

Pay no attention to those who say this is a dry, flavor-less cake. They just didn’t get it right. You can’t disregard sifting, nor forget the vanilla. You must beat the butter and sugar until LIGHT and fluffy. Respect the egg whites, and don’t get them too stiff. Fold carefully, and don’t over-bake. All that said, Lamb cakes are a tradition in my family for birthdays. I have always been a little dissatisfied with the heirloom recipe that my mother gave me along with my grandmother’s 1900 era lamb mold (with no vents). I made this today, and the ears over-baked a bit, which was probably my fault. Aside from that, it was great. The cake is has a home made angel food flavor. If you don’t care for that, by all means consider adding some of the flavorings suggested. I used the recipe to make a 13×9 base upon which the lamb rests…it’s not enough cake for a large family on its own. It’s absolutely perfect for my granddaughter’s first birthday!

I inherited a Baker’s Coconut lamb cake mold from my husband’s grandmother who recently passed away. I wanted to make the cake in her honor, but did not have her recipe. This recipe was fantastic. The cake came out perfectly and tasted delicious. The cake is perfect for the mold because it is very dense. I was really surprised that it came out of the mold with no breakage. I used vegetable oil, shortening and flour to coat the mold, and the cake did not stick at all. I baked it for the full hour, but I think it was slightly overcooked. Next time I will test it at 55 minutes.

It was my first time Easter lamb cake ever. It was easy to make mix. I greased mold generously with the butter and floured it pretty well. The mold filled up perfectly during the baking, following instructions the cake went easily out of the mold. I let it cool well over night before I let it stand vertically. Without any support the head held up very well. We liked the taste of the cake: it’s light, slightly moist and not too sweet. Will use this recipe again. Thanks.

The recipe was perfect.

I made this recipe last night after church using an old cast aluminum mold I have. I had a little batter left over so I made a few cupcakes so I could test it before spending time on making the frosting. Very very good. Not dense like a pound cake but denser than a typical yellow cake so it can stand upright. The only issue I ran into was that it stuck a bit on one side of the mold. I thought I greased/floured it sufficiently, but either I didn’t or I didn’t let it cool long enough before unmolding. Nothing extra frosting couldn’t fix though. I finished frosting it about a half hour ago and is looking good!

I have taken over preparing the lamb cake every Easter from my 89 year old Polish mother-in-law. She always used a pound cake mix for the batter so I have continued that tradition. I follow the rest of the directions as listed. Turns out every time. We frost with whipped fluffy white frosting and decorate with raisins for the eyes and a piece of maraschino cherry for the mouth, finishing it off with a red ribbon tied around its neck representing the blood of Jesus.

Great tasting cake. I used this recipe to make a layer cake. Worked great. Here’s how to adjust this recipe to fill 3 9″ rounds: Click on adjust the number of servings. It says 12. I changed it to 24 to make 3 9″ rounds. I would like to try it at 27 and fill them a little higher. 27 uses exactly 9 egg whites. Adjust the oven temperature and baking time. The temperature I used was 360F and baked them for ~35 minutes. Basically, you just need to check them to see when they are done. Use the toothpick test. To prep pans for layers: Grease the bottom and sides, add parchment rounds to the bottom, then grease the parchment rounds, dust over rounds and sides with flour, and tap out the excess. Other tips: Have milk and egg whites at room temp. butter should be soft but cool. Beat the butter and sugar till white ~ 5 minutes. For even layers: distribute batter evenly between pans and the batter in each pan s/b even & spread to the sides. Let cool in pans 15 min., then on racks till completely cool. To make the cake look professional (flat, even, perfect) wrap in plastic wrap and freeze 1/2 hour, then cut off the domed tops and carefully slice each layer into two thin layers. If you love frosting, this is the way to go. Frost between layers as you assemble and crumb coat the whole cake. Refrigerate 30 mins, then frost. I used butter cream. Last tip: if you want yummy butter cream that holds its shape when piped use 1/2 butter 1/2 regular Crisco. Tastes like butter, holds like Crisco.

I followed the recipe exactly and the cake was perfect. I’ve tried other cake recipes and my Mom & Mother-in-law’s recipe but this was much better. I am a beginner cook and shied from this recipe due to the egg white whipping part – afraid that I would mess up. But it was perfect and my husband loved it! I made it again, doubling the recipe to use my bunny and lamb mold and had enough for a small test cake, I also added a small amt of lemon juice. Perfect again! Thank you for this wonderful recipe!

I made this recipe in an antique mold that does not have a vent or clips. I tied it closed with kitchen twine but the batter still leaked out a little but I was able to trim the excess and the cake was adorable when decorated. I did not use coconut but covered the lamb by making rosettes with a number 16 cake tip.

I have been looking for the “perfect” lamb cake recipe as I lost my grandma’s recipe several years ago. I followed the directions exactly and it came out absolutely perfect. I had a little extra batter and made six cupcakes with it. I freeze the lamb on a foil lined baking sheet and then frost it while frozen with boxed Jiffy Fluffy frosting and use a knife to make the lamb look “fluffy”. I put tinted green coconut around the base of the lamb and then make little egg nests in the “grass”. I use small jelly beans for the eyes and nose. Thank you so much for an awesome recipe.

I have the lamb cake mold that was my grandmother’s I also have one that was my mother’s… Made this for a party for my granddaughter’s birthday and it came out great… I frosted it lightly and added coconut right away… (I added a little green food coloring to some of the coconut and spread it around the base of the cake to look like green grass).