Lamb Easter Cake

It’s Lamb Cake Time! Take out those vintage pans or buy a new one and get ready to make the cutest cake you have ever made. Feel free to look up all the different ways you can decorate the cake on the internet – there are hundreds of recommendations on Pinterest alone. We like this one. We will be posting numerous decorated lamb cakes to help you in your journey to create the perfect cake.

Wilton’s Vintage Easter Lamb Cake Pans

The Charming Kitchen Italian Bakery loves Lamb Cakes for Easter
Lamb Cake using Wilton pan and White Chocolate Curls for Decoration. So cute!!!
The Charming Kitchen, Italian Bakery loves Lamb Cakes for Easter!
Wilton Pan Using Star Tip Buttercream Swirls and Royal Icing Decorations by Wilton

Ingredients

  • 2 1/4 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups white sugar
  • 1/2 cup butter
  • 1 cup milk 1
  • teaspoon of vanilla bean paste
  • 4 egg whites

Directions

  1. First, prepare your lamb mold by washing it and removing previous residue. Coat well with crisco and flour. You can also douse in baking spray. We prefer Bakers Joy. Spray until the pan is white and foamy if using spray.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. You are going to sift the dry ingredients twice. Sift the cake flour. Sift again with the baking powder and salt.
  4. In a stand mixer, cream together the butter and sugar until light and fluffy.
  5. Slowly, add the flour mixture alternating with the milk. (Save this bowl, do not wash, you need in 5 mins.)
  6. Scrape down the sides of the bowl.
  7. Stir the batter until smooth. Blend in the vanilla bean paste.
  8. Pour into the bowl you had sifted flour.
  9. Rinse the stand mixing bowl. You are now going to use it for beating your egg whiles.
  10. In the stand mixer, beat egg whites until soft peaks form.
  11. Fold 1/3 of the egg whites into the batter to lighten it, then quickly fold in the remaining whites.
  12. Fill the face side of the mold with batter. Move a wooden spoon through the batter GENTLY, to remove any air pockets. If you are using the lamb mold with thin neck and more pronounced nose. Use popsicle sticks or toothpicks to reinforce the neck so that it doesn’t snap off. Make sure not to disturb the greased and floured surface of the mold.
  13. Put the lid on the mold, making sure it locks. Use baking string to tie it together securely so that the pressure from the steam and rising batter do not force the two sections apart.
  14. Put the mold on a cookie sheet in a preheated oven for about 1 hour.
  15. Test the cake by inserting a skewer or wooden toothpick through a steam vent to see if it is cooked through.
  16. Place 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.
  17. After removing the rest of the mold, let the cake cool on the rack completely.
  18. Place cake in freezer to create a dense solid cake to decorate.
  19. Do NOT sit the cake upright untill it is completley cooled.
  20. Frost with any white icing of your choice and decorate to look like a lamb.

TIP

  1. Use coconut to decorate instead of buttercream.
  2. You may also use chocolate curls to decorate.

SOME DECORATION TIPS HERE:

2 Comments Add yours

  1. I love this lamb cake especially with the white chocolate curls. Thanks for sharing.

    Like

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