Easter Lamb Cake I Recipes

NO-FAIL EASTER LAMB CAKE

Steps:

• Preheat oven to 325
• Cream butter and sugar, add eggs one at a time
• Combine dry ingredients and add to batter alternating with buttermilk and vanilla
• Prepare pans by spreading lightly with butter and dusting with dried breadcrumbs
• Pour batter into the bottom of your two cake pans, assemble according to direction on your lamb cake mold
• Bake for approximately one hour
• Cool the cake for 10 minutes, remove from pan
• Cool to room temp and refrigerate
• Mix butter, shortening, powdered sugar, vanilla, and just 3 tablespoons of milk, gradually adding more milk until the consistency is similar to light and fluffy mashed potatoes, it should be stiff enough to hold its shape when you pipe it, but soft enough to pipe easily
• Place about 1/2 cup in a small deep bowl and blend in enough milk to make a thick glaze, the texture should be thicker than heavy cream, kind of like a thin pancake batter
• Dip the lambs face into the glaze, covering the face and front side of the ears, and allow the glaze to drip off (I occasionally gave it a wipe to help the process)
• Add a small amount of frosting to the center of your serving platter, place the lamb on top, this will kind of glue it to the plate, I do this with all cakes, but it's especially helpful with this top-heavy cake
• Add a star tip to a piping bag and pipe swirls of frosting onto the lamb's body
• If desired, use food coloring to tint a small amount of the frosting, literally a tablespoon or two, a light pink or peach color, use this to pipe the inside of the ears and nose
• Add jelly beans for eyes, I used a plastic straw and pushed it into the cake where I wanted the eyes to be, it gave me an opening to push the jelly beans into
• Refrigerate until you're ready to put it on the table

EASTER LAMB CAKE I

Steps:

• Cream butter and sugar; add water. Mix flour, baking powder and salt; fold into creamed mixture. Mix well; stir in vanilla. Beat egg whites until stiff and fold into batter.
• Spread batter evenly in a greased and floured lamb mold (cast iron if you have one or tin). Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes.

EASTER LAMB CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet., Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.

3D LAMB CAKE FOR EASTER

Steps:

• Preheat oven to 350°F. Prepare 3D Lamb Cake pan by greasing generously with vegetable shortening. Then add some flour and swirl around until it covers everywhere. Pour out excess. Set aside.
• In mixing bowl, cream together butter, sugar, vanilla and eggs, beating until light and fluffy. Stir together dry ingredients in a medium bowl and add to creamed mixture, alternately with buttermilk while beating on low speed with electric mixer. Once combined, beat on medium low for 2 minutes.
• Pour all but 1/2 cup of batter in prepared pan. Discard extra batter or make a cupcake. Bake for 50-55 minutes. Let cool. Carefully remove pans and place cake on serving plate.
• Meanwhile, make the frosting. Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick.
• Frost lamb cake. Add two small blue jelly beans for eyes and one small pink jelly bean (cut in half) for nose. Cover the body with coconut flakes.
• To make grass, place shredded coconut in a large bowl. Add green food coloring and mix until combined. Place the green coconut around the base of the cake. Then add more jelly beans, if desired.

EASTER LAMB CAKE II

Steps:

• First, prepare your mold. Coat with vegetable oil, let sit for a few minutes then wipe clean with a paper towel. Then grease and flour your mold, making sure to get all the little areas.
• Preheat oven to 375 degrees F (190 degrees C). Sift the cake flour, then sift again with the baking powder and salt; set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour mixture alternately with the milk. Stir the batter until smooth after each addition. Add the vanilla.
• In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Fold 1/3 of the egg whites into the batter to lighten it, then quickly fold in the remaining whites.
• Fill the face side of the mold with batter. Move a wooden spoon through the batter GENTLY, to remove any air pockets. Make sure not to disturb the greased and floured surface of the mold. Put the lid on the mold, making sure it locks or ties together securely so that the steam and rising batter do not force the two sections apart.
• Put the mold on a cookie sheet in a preheated oven for about 1 hour. Test for doneness by inserting a skewer or wooden toothpick through a steam vent. Put the cake, still in the mold, on a rack for about 15 minutes. CAREFULLY, remove the top of the mold. Before you separate the cake from the bottom let it cool for about 5 more minutes so that all the steam can escape and the cake can firm up some more. After removing the rest of the mold, let the cake cool on the rack completely. DO NOT sit the cake upright until completely cooled. Frost with Seven Minute Icing or any other white icing of your choice and decorate to look like a lamb.

EASTER LAMB-SHAPED POUND CAKE

Steps:

• Heat oven to 375 F.

EASTER LAMB CAKE MOLD

Steps:

• In an electric mixer, beat softened butter on low for 1 minute. Then add sugar, and beat on medium until light and fluffy, about 4-6 minutes. Scrape down sides as needed.
• Reduce mixer speed to medium-low. Add eggs, one at a time, letting each egg completely incorporate into sugar mixture before adding the next egg. Scrape down sides of bowl as needed.
• Add vanilla, and let incorporate.
• Add milk, and let incorporate.
• In a small bowl, combine flour, baking powder, and salt.
• Turn off mixer. Add half of the flour mixture. Turn mixer on low, then gradually increase speed to medium-low. Mix until first half of flour mixture is almost completely incorporated, scraping down as needed. Then add the rest of the flour mixture. Mix until the flour mixture is just mixed into the batter. Batter will be thick.
• Heavily grease the inside of both halves of the lamb cake mold with Crisco.
• Pour the cake batter into the front half of the lamb cake mold. Using a spatula, spread the batter out to fill every corner. Fill the mold level, do not over fill.
• Place the back half of the lamb cake mold on top. Place the mold on a lipped baking sheet.
• Bake at 350 degrees for 60-70 minutes, until the back half of the mold lifts off easily, the cake is golden brown, and a toothpick in the center of the cake tests clean.
• Take back half of mold off the cake. Let cool, inside the front half of the mold, on a wire rack for 15-20 minutes.
• After cooling for 15-20 minutes, turn the cake out of the front half of the mold onto the wire rack. To avoid wire impressions in the cake, let cool standing up.
• Cool completely before icing.