There is an excellent chance that we will have lamb for dinner (no ham for the Brave Astronaut - although Mom's Ham and Turkey Pie was always welcome)
At a previous point in my life, I used to enjoy lamb cake for dessert on Easter. I knew someone who had a lamb mold and she would make a lamb cake, usually a yellow cake, frosted in white icing. It was pretty yummy. I was intrigued when seeing this post on BuzzFeed, with "amazing and crazy animal cakes. The lamb cake I used to enjoy was nowhere as intricate as this one. I will point out these recipes come from the Devil Goddess of the Kitchen, of whom I am not a big fan - so I will likely not be pressing anyone to make these for me.
Lamb Cake Recipe
Serves 8 to 10
You will need an eight-cup-capacity 3-D lamb cake pan from Nordic Ware.
- Unsalted butter, room temperature, for molds
- 2 cups plus 2 tablespoons all-purpose flour, plus more for molds
- 1 2/3 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 large whole egg plus 1 large egg yolk
- 3/4 cup warm water
- 1 cup buttermilk
- 1/2 cup canola or safflower oil
- 1 teaspoon pure vanilla extract
- 1/2 cup seedless blackberry or raspberry jam
- 2 recipes Swiss Meringue Buttercream (white chocolate variation, recipe below)
- Gel-paste food coloring in brown and yellow
- 1 pound white chocolate, chopped
- Preheat oven to 350 degrees. Butter both halves of an 8-cup lamb-shaped cake mold. Dust with flour, tapping out excess.
- Whisk together flour, sugar, baking soda, baking powder, and salt in a medium bowl. Add whole egg, yolk, the water, buttermilk, oil, and vanilla. With an electric mixer on medium speed, beat until smooth.
- Divide batter between halves of molds. Bake until a cake tester comes out clean, 35 to 40 minutes. Transfer molds to wire racks to cool 30 minutes. Turn out cakes onto racks to cool completely.
- With a serrated knife, trim flat side of each half. Trim excess from edges, if necessary. Cover flat side of 1 cake with jam. Turn halves upright; stick together.
- Tint 1/2 cup buttercream brown. Tint remaining buttercream pale yellow to match color of white chocolate. Spread a thin layer of pale yellow buttercream over cake to form a crumb coat. Refrigerate until frosting is firm, about 30 minutes. Spread a second layer of buttercream over cake, smoothing around head with an offset spatula.
- Melt white chocolate, stirring, in a heatproof bowl set over (not in) a pan of simmering water. Turn off heat; let cool slightly. Spread one-quarter of the chocolate over back of a rimmed baking sheet. Refrigerate until just starting to set, about 15 minutes. Holding a bench scraper at a 45-degree angle, scrape chocolate into 1/2-inch-wide curls. (If chocolate breaks, let it stand to warm slightly. If chocolate is too soft, refrigerate until just starting to set.) As you work, transfer curls to a rimmed baking sheet. Refrigerate curls until firm. Repeat with remaining chocolate. Store at room temperature in an airtight container, between layers of parchment, up to 3 days.
- Cover frosted cake, except for head, with chocolate curls. Fill a pastry bag fitted with a small plain round tip, such as #2, with brown buttercream; pipe eyes and mouth. Cake can be refrigerated up to 2 days; let stand at room temperature 20 minutes before serving.