Easter Lamb Cake
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|1 box||cake flavor of your choice|
|chocolate cake mix sticks to the mold|
|ingredients on box to make the cake|
|1||recipe for buttercreme|
|save 1 cup to make different colored frostings for flowers and leaves|
Tomahawk, WI (pop. 3,397)
Member Since May 2011
This cake has graced my mothers table, my table, all of my sisters tables and my husbands families table since I can remember. My parents owned a bakery years ago and these cakes were a production, along with chicken cakes and bunny cakes. Every year we had one cake that was glazed in chocolate and represented the Judas lamb. Only one. Each year it was bought too. My favorite is always the lamb. I hope you try this cake for your family and it becomes the center of your table.
READ ALL DIECTIONS BEFORE STARTING THIS CAKE, VERY IMPORTANT.
Follow directions on box to make cake batter. You can make the recipe a bit stiffer by cutting back on a portion of the water called for, say by 1/4 cup.
Grease and flour your cake mold making sure to get into every crack and crevice.
Fill mold to top for the front of the cake, do not fill the back side of the mold. Place back of mold on front and place on a cookie sheet. Bake for 35 to 40 minutes. Remove mold from oven, wait 10 minutes and remove back of body mold. Stand the cake up and gentle remove to front of the body, have clean towels rolled up and ready to support the head of the cake, while placing a rolled up towel in back of the cake to support the that part too.
When the cake is solidly cooled, place a dollop of icing on your cake plate to support the body of the cake standing. With a filled decorator piping bag fitted with a star tip start piping your buttercreme from the bottom of the cake upward. Decorate as in the picture or use your imagination.