Welcome to Day 4 of our 8 Eight Days of lamb cakes! I hope you guys are enjoying the tested recipes! Today we have a great one, which was sent to us by Natalie Pope.
Cute, huh? Natalie writes:
I saw the article in today’s WSJ. I have been making this lamb cake successfully for 25 years, as my mother and grandmother did for many years before me. Attached is the recipe, it makes 2 lamb cakes.
This batter was time consuming to make, but it tasted soooo good. Not, you know, that I eat cake batter straight out of the bowl or anything. Cause that would just be silly. Especially after how much I go on about not using raw egg whites in food.
It baked up well, but depanning was a little difficult.
And don’t forget, like me, that the recipe is for two lambs! But if you do forget it makes about a dozen extra cupcakes that are very yummy.
See?? Good texture!
Oh, and the frosting for this recipe came from Martha K.’s mega stash of cake mold recipes. It is a recipe from the Animold Cake Mold pamphlet put out by M.G. Merz Aluminum Foundry, and the recipe is called “Frosting for Animold Bunny Cake.”
From the lamb cake testing notes:
Very good. Buttery flavor, dense but moist. Good texture with an almost caramel flavor.
From the frosting testing notes:
Good taste, but frosting was a little gritty. Was very melty – do not make in hot weather!
The Verdict: Excellent cake. This one was a very good cake with a pound-cake texture. It was easily Tom’s favorite, and the only cake that he ate right down to the ears. Thanks so much, Natalie and the rest of the Pope family! The frosting was good, but not our favorite. And it was very runny in hot weather.