Easter Lamb Cake

Traditionally, in Christian homes around the world, the lamb is the prominent Easter symbol. Lamb is eaten as the main course for the Easter meal, butter is pressed into the shape of a lamb and placed on the dining table, lambs made of chocolate or sugar are in Easter baskets, and the central dessert is a beautiful Easter cake made in the shape of a lamb.

I've always wanted to make a traditional Easter Lamb Cake. I've seen Pinterest images of cute little cakes sitting on beds of green coconut grass. I've also seen all of the hilarious Pinterest fails of Lamb Cakes. I knew I had to give it a try!

I ordered this vintage-inspired Lamb Cake Mold. I was intimidated by it. How do you keep the cake from sticking? How do you keep the ears from falling off? How do you frost a thin, standing lamb? So I did lots of research and then went for it!

Turns out, there are some tricks to make your lamb cake a success and I will be sharing all of them in the recipe. But even with all of the tricks, I still hit some snags and it certainly wasn't the easiest thing to make!

Would I do it again?

Knowing what I know now, probably. There was a steep learning curve, but it was a fun challenge. I am happy with the simplicity of the look and the cake is absolutely incredible!

Easter Lamb Cake

Cake:

1 Lamb Cake Mold

3 cups sugar

½ cup shortening

2 sticks butter, room temperature

6 eggs, room temperature

3 cups flour

¼ teaspoon salt

½ teaspoon baking powder

1 cup milk

1 teaspoon rum extract

1 teaspoon coconut extract

Frosting:

3/4 cup butter

2 1/2 cups confectioner's sugar

2 to 3 Tablespoons milk

Preheat the oven to 325 degrees. Heavily grease the bottom part of the mold (the one with the face) with softened butter and then sprinkle with breadcrumbs. Cream shortening, butter, and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together. Add the dry ingredients to the creamed mixture, alternating with the milk. Add extracts and blend well.

Pour batter into the buttered and breadcrumbed part of the mold. Gently move a knife through the batter to remove any air pockets, without disturbing the greased surface of the mold. Put the lid on the mold, securely locking or tying it together so the steam and rising batter do not force the two sections apart. Place onto a cookie sheet. Bake for 1 hour or until a toothpick inserted into the steam vent and into the cake comes out clean.

For the frosting:

Cream butter and confectioner's sugar in a mixer until smooth and fluffy. Add 1 teaspoon coconut extract and 2 to 3 Tablespoons of milk until desired consistency. Frost the lamb cake when the lamb cake is completely cool.

I put a dollop of frosting on strawberries and placed them at the bottom of the lamb.

As we move through the season of Easter, let's take some time to remember the significance of the lamb and what it represents for us (read about that here).