Easter Lamb Cake Recipe and Decorating Tips

Making Easter lamb cake is easier than it looks. Decorated Easter cakes always look as though the baker has slaved over them for days; in reality, it only takes an hour or two to create a beautiful masterpiece. Easter recipes, such as formed lamb cakes, are traditional works of art. Everything from the ingredients to the mold to the beautiful swirled frosting on a lamb cake creates suspense and drama, which is the perfect theme for the Easter holiday. This year, as you set about selecting Easter food for your table, don't forget the centerpiece.

Lamb cake molds come in a variety of shapes and sizes. While that allows for variety, it also means you'll need to know how much batter your molds require and adjust accordingly. While you can always use a boxed cake mix, the following recipe is for a traditional pound cake that works well in lamb cake molds. If you find that you're short, double the recipe. Don't worry if you end up with more batter than you need, you can always make a few extra cupcakes.

Easter Lamb Cake
Ingredients You Will Need:
1 pound unsalted butter, softened
2 cups white granulated sugar
8 eggs, separated
2 tablespoons vanilla extract
2 tablespoons coconut or almond extract
3 cups white cake flour
1 cup white granulated sugar
1/2 cup ground pecans

Cream the butter and two cups of sugar together until the mixture is light and fluffy. Add one egg yolk to the batter at a time, mixing until well blended between each. Pour in the vanilla and coconut extract and mix until smooth and blended. Very slowly begin adding the flour to the mixture.

In a separate bowl and an electric mixer, beat the egg whites until they become stiff. Slowly add one cup of the sugar to the mix. Once the sugar has been incorporated, very slowly begin to add the butter concoction to the egg white mixture. When all of the butter mixture has been added, pour in the ground pecans and beat until smooth. Set the batter aside while you prepare the molds.

Spray the lamb molds with non-stick vegetable spray and dust with flour. Pour the batter into the molds and bake for about 1 hour and 20 minutes in an oven that has been preheated to 350 degrees Fahrenheit. Test for doneness with a toothpick. When the toothpick comes out clean, the cake is done-even if that time is sooner than the recipe calls for. Cool the molds for about 10 minutes before removing the cake from the pans.

Place the lamb cake in the center of a large platter. As soon as the cake cools, frost with white frosting. After the entire cake has been frosted, use a small frosting tip to apply frosting in a swirling motion all over the body of the lamb to create what will eventually look like a wooly lamb coat. Use pink jelly beans to make the eyes and nose, and a piece of red licorice for the mouth and to outline the eyes. For the grass, use shredded coconut that you have stained with green food coloring. To stain the coconut, place the coconut in a plastic bag and drop in about three or four drops of green food coloring. Seal the bag and use your hands to work the coconut so that the food coloring spreads throughout. Sprinkle the green coconut all around the lamb to represent grass.

If you don't have the time to make the swirls for the lamb's wool, cover the lamb in white shredded coconut instead. While it is easier to add the coconut in this manner, the swirls add a touch of elegance that outshines the coconut coat every time.

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