 I’ve been wanting to make this traditional 3-d lamb cake for Easter.... but after reading a few reviews i may have to create a 3-D Rice Krispy Lamb Cake instead... If your feeling confident and adventourous Read on... They need to be more dense OR they need to be spongey/bouncy. Cake mix cakes are too light. "Due to the nature of the cake and the fact that it has to support more of its own weight, regular cakes recipes are a bit too crumbly for lamb cakes. Lamb cakes have to be somewhat dense and stiff so they don’t fall apart! I suppose in theory you could bake a chocolate cake in half a lamb mold and serve it on its side, but presentation is definitely an aspect of the traditional cake, and seeing them sitting up on their own is part of the “magic.”
Btw — if you fill up the cast iron lamb cake mold enough so that the cake COMPLETELY fills the mold when baked it still oozes out even though the rising cake does not lift the top of the mold.
If you just fill to the top of the front of my mold the cake doesn’t quite fill out the back, which makes for a shallow, tippy lamb. You really kind of have to mound up the cake batter in the front of the mold and then put the back part on (which is where thicker batter is useful) if you want a fuller, more stable lamb
 More information (and lots of links and recipes to click)here and here, including Cream Cheese Pound Cake Recipe.
My aunt made one of these for me in 1963. She used a star-shaped cake decorator tip to make wooly-looking lamb fur. And she made lots and lots of spring flowers and grass out of frosting that created a bed for the lamb. It was amazing!Adapted from http://4real.thenetsmith.com/forum_posts.asp?TID=27216&PN=1 and http://www.midcenturymenu.com/2012/03/10-tips-for-the-perfect-retro-easter-lamb-lambie-cake/ |
