Thoughts From The Loo

The Easter Lamb Cake is one of my favourite cakes to bake. I started making it as a child in Gramma’s kitchen, and now it’s my job each year to be sure we have the cake on Easter Sunday. There is no real recipe here for you to follow, but just more of my tips and tricks to get a successful cake. However, I do want to share this article from My Fearless Kitchen, which I have found to be a big help when you want to make a lamb cake; they even have a recipe to make the cake from scratch.

Anyway, I always share pictures of my cake with friends and family, and I almost always hear “How do you do that? It looks so difficult!” Let me tell you, it is not that hard to bake a lamb cake. I cheat, and I use a box pound cake mix. In the past, I would use Dromedary Pound Cake Mix. Unfortunately, I have not been able to find it the past 2 or 3 years. I started using the Betty Crocker Pound Cake Mix from the shop, which I have found to actually be a lot better than Dromedary. It is so light and fluffy, compared to the heavy and dense Dromedary.

So, when it comes to the cake mould, the key to having a successful unmoulding is to really grease the pan well. I prefer to use butter, and I make sure it is softened. Then I grab a big scoop out with my fingers and I rub it all over the inside of the pan. This is not a time to be conservative with your butter. If you are not sure if you have enough butter in there, then go back and add some more. Using your fingers, you are able to really get into all of the nooks and crannies in the pan, versus just spraying it with Pam or something similar.

Once you have both sides of the mold super buttered, then you want to flour it. Now, if you are making your cake from scratch, go ahead and toss some flour in, but if you are using a mix, then drop some of the mix inside. I like to put the mould together and then shake over the sink (just in case any of the dry mix comes out). After a good shake, I’ll open to make sure the inside is all floured. This is a great way to be sure you buttered the whole thing; if part does not have any flour, that’s an area you will need to add butter to, and then flour it again.

When it comes to filling the mould with your cake batter, fill the front half only. You want the batter to be level with the top of the mould. And, be sure to grab 2 toothpicks; these go in the ears to help keep them from breaking off. I like to fill the mould and then place my toothpicks. Add some batter over the toothpicks, or else you will have toothpicks at the back of the ears instead of in the middle.

If you have extra batter, that’s just fine. Grab a ramekin, butter the bottom and sides well, and pour in whatever is left over. The lamb cake will bake for 45-60 minutes; you know it’s done when the top of the mould comes off easily and the cake is golden brown. If you have a little ramekin, that will bake 15-30 minutes; be sure to do the toothpick test for doneness.

Once the cake is baked, take the back half of the mould off and let it cool about 15 minutes. Then, you want to take off the front of the mould. You may have to take a small knife and run it around the edges, being gentle near the ears, in order to get the cake the rest of the way out. The cake should stand to finish cooling. If your cake will not stand, you will have to gently level the bottom of the cake using a serrated knife.

Once the cake is cooled, then place it in the fridge to chill while you make your frosting (if you are making it homemade). I always do a homemade buttercream. Unfortunately, I don’t have an exact recipe. I just know it is 2 sticks of butter, a splash of vanilla, then a ton of powdered sugar and milk as needed. I make my frosting by sight and taste. I always do a crumb coat on my cakes (be sure the cake is cold!), and then let the cake chill for about half an hour more.

Decorating your cake, you have a lot of options. You can pipe the frosting on or you can spread it with a spatula. You can cover the frosting with coconut or just leave it plain. In the past, I’ve used a fork to make the frosting look like fur; I’ve used a grass tip and a star tip for piping; I’ve just spread the frosting and let it go. It is up to you how you decorate. For the face, you can use jelly beans, M&Ms, or even candy eyes. Just have fun, and make it your own.