Trish’s Lamb Cake – The Eight Days of Lamb Cakes

Posted on Apr 1 2012 - 6:29am by RetroRuth

Welcome to the Eight Days of Lamb Cakes! And no, this is not an April Fool’s joke. I really am going to be posting a lamb cake a day from now until Easter. Tom and I did a ton of baking, testing and note-making, and now you guys get to reap the benefits!

As with everything we make on the Menu, I am going to be posting the lamb cakes that turned out along with the ones that didn’t turn out so well. The recipes we tested were not altered by us in any way, and were prepared according the the directions provided with no substitutions so we could judge each recipe fairly on its own merit.

Also, these recipes are scaled to fit a vintage lamb cake pan. Modern lamb cake pans are much larger, and more cake batter will be needed. Please see my tips on making a vintage lamb cake before you attempt one of these recipes.

So let’s get started!

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Here is tested lamb cake #1 which was submitted by Trish S. Trish writes:

Hi Ruth. I just read the article in the Wall St Journal and the last paragraph about your lamb cakes prompted me to send this along.

My 84 yr old mother has been making all her children and now her grandchildren each a Lamb cake at Easter time every year. This from the same type of mold I see on your website. This was originally her mother’s (my grandmother’s) mold and recipe.

It has never failed to produce a wonderful cake, although my mom remembers a few times when her hand was a little heavy with the frosting, tipping off the head!

Good luck !

Trish

Thanks, Trish!

I also chose a vintage frosting I have been wanting to try: White Frosting from an 1968 issue of Mail Box News from Maid of Scandinavia. I have always been curious about this frosting recipe because it contains 2 tablespoons of uncooked flour.

I know! Crazy, right?

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Trish’s recipe was an easy batter to make, but stuck to the pan slightly after it was baked (you can see the spots on the sides where the cake crust came off in the pan.) It was easy to handle after it was cooled.

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Isn’t it cute?? I was very pleased with the way the frosting turned out. It was incredibly easy to work with. So much, in fact, that I was able to leave the coconut off the lamb and was able to easily make a fleecy look with the back of my knife by touching the smoothed frosting and then quickly pulling up. The eyes and nose were made with jelly beans.

But the real proof is in the taste-test!

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If you have been wondering, “2G” was this lamb’s code name during testing. “2” was because it was the second recipe I received, and “G” referred to which frosting recipe it was.

And that disgruntled-looking cat is Zoe. She is half-Siamese, so she is always angry about something. In this case, she is angry because we didn’t give her any frosting.

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“What do you think?”

“Where is that little book? I need to make some notes.”

The little book he is referring to is my lamb cake testing notebook. And the notes Tom made are as follows:

Dense. Not very sweet. Pound cake texture, slightly crumbly. Could use more vanilla or maybe some almond flavoring. A little plain on it’s own, but taste and texture would pair extremely well with strawberries or jam.

Frosting notes are:

Excellent. A little on the sweet side, but good texture. Tastes like bakery birthday cake frosting, and frosting made a “sugar crust” when exposed to the air.

The Verdict: The cake was good, but I think it would be even better used as a base for strawberry shortcake. Maybe a strawberry-filled lamb? Well, maybe that is too gory. The frosting was amazing, and is totally the “bakery birthday cake” frosting I have been looking for for so long! As a bonus, the frosting was inexpensive to make and so easy!

 

Trish's Easter Lamb Cake

Trish's Easter Lamb Cake

A good, dense cake for a vintage lamb cake pan.

Ingredients

  • 2 cups sifted flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1 tsp vanilla
  • 2 eggs
  • 3/4 cup whole milk

Instructions

  • Sift together the first three ingredients and set aside.
  • Cream butter, sugar and vanilla together. Add eggs, one and a time, to the creamed mixture, beating well after each addition. Stir until smooth.
  • Add sifted ingredients in 3 additions, alternating with milk.
  • Pour into the face half of a well-greased and floured mold. Cover with other half and place on cookie sheet.
  • Bake in 375 degree oven for 40-45 mins. Let cool for 10 mins, then remove from mold to plate.
http://www.midcenturymenu.com/2012/04/vintage-lamb-cake-1-the-eight-days-of-lamb-cakes/

Vintage Bakery Birthday Cake Frosting

Vintage Bakery Birthday Cake Frosting

A fantastic, vintage bakery style cake frosting that makes a sugar "crust" when exposed to air.

Ingredients

  • 1/2 cup shortening
  • 1 lb powdered sugar
  • 2 pasteurized egg whites (I use egg whites from the carton, measured to equal 2 egg whites)
  • 2 T cake flour
  • 2 tsp vanilla
  • 3 T milk

Instructions

  • Cream shortening and sugar well.
  • Add egg whites and blend well.
  • Add flour, vanilla and 1 T milk at a time until right consistency to spread.
  • Will frost a three-layer cake.
http://www.midcenturymenu.com/2012/04/vintage-lamb-cake-1-the-eight-days-of-lamb-cakes/

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I love everything retro, vintage, mid-century, kitsch and all things atomic! A 21st century housewife just trying to fit in...to the 50's. I have a passion for vintage recipes and an enormous vintage cookbook collection that I keep testing, even though by now I should know better. Creator of Mid-Century Menu (www.midcenturymenu.com), No Pattern Required (www.nopatternrequired.com), and I Ate The 80's (www.iatethe80s.com).

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27 Comments so far. Feel free to join this conversation.

  1. Sara In AZ April 1, 2012 at 2:07 pm - Reply

    This is going to be AWESOME, I can’t wait for tomorrow!!!

  2. Amy April 1, 2012 at 6:34 pm - Reply

    Strawberry-filled lamb! That would be amazing.

    • RetroRuth April 12, 2012 at 6:42 pm - Reply

      I know, right? Totally putting that on the to-do list for next year.

  3. Yinzerella April 3, 2012 at 10:50 am - Reply

    My Brian gives better WTF disdain face. Sorry, Zoe.
    But Ruth, I am totally enjoying the lamb series. What a great experiment!

    • RetroRuth April 12, 2012 at 6:43 pm - Reply

      Awww…poor Zoe… 🙂

      Thanks, Yinzerella! I have to confess, it was really fun!

  4. melissa March 11, 2014 at 3:55 am - Reply

    Love your blog!!!! If I somehow missed it posted somewhere, sorry in advance. But, I was wondering the make or model of your lamb cake pan? SO making this for Easter!

    Thanks, Melissa

  5. Realtor by day March 17, 2014 at 8:57 am - Reply

    I just love this series you did! I’m on the hunt for the perfect lamb cake recipe which led me to your site. thanks for all the info and tips. I feel much more prepared to tackle the lambie now. I’ve printed out 3 of the recipes you tried. I might make one of each, who know. Thank you!

  6. cheryll bondie April 19, 2014 at 9:09 pm - Reply

    Thank you for all of the testing! I made the Pope Family Cake and the frosting in the first post. It turned out beautifully. I am serving it for our family Easter dinner tomorrow.

    I am using my grandmother’s cake pan. She died in 1973 at 83 years old. My Aunt gave me the pan a few years ago. I’ve only used the pan one other time. I appreciate your hard work testing everything and giving such great info and pictures!

    Thank you!

  7. Mary March 26, 2015 at 8:15 pm - Reply

    Since I have the old cast iron lamb pan, should I still tie it up just to be safe?

    Thank you.

    • RetroRuth March 26, 2015 at 8:27 pm - Reply

      Hi Mary! The cast iron pans don’t usually need to be tied, but if it will give you peace of mind I say go for it! 🙂

  8. Connie Cook March 29, 2015 at 1:21 am - Reply

    I still would appreciate knowing at what degree’s I bake my lamb cake using the 2 aluminum pans & how long to bake it? Please help! Thank you

    • RetroRuth March 29, 2015 at 3:30 pm - Reply

      Hi Connie –

      I am unsure what your lamb pan looks like (new vs. vintage) or what recipe you are using, so it is difficult to know what to advise you to do. All I can tell you is that one lamb usually takes 45 -60 mins at 350 degrees. Good luck! 🙂

      • Connie Cook March 31, 2015 at 4:03 pm - Reply

        Thanks I have a 2 piece aluminum lamb set. I thought the degree`s would be half of that. I am actually using a pound cake recipe for my batter unless you could suggest one of your favorites. thanks so much for your help. 🙂

        • RetroRuth March 31, 2015 at 9:46 pm - Reply

          Hi Connie! Two recipes that you can try are the Renalde Lamb cake,http://www.midcenturymenu.com/2012/04/renalde-lamb-cake-recipe-the-eight-days-of-lamb-cakes/ , which is a lighter cake, or Pope Family Lamb Cake, http://www.midcenturymenu.com/2012/04/pope-family-lamb-cake-eight-days-of-lamb-cakes/, which is more of a pound cake texture. Good luck!

          • Tammy April 4, 2015 at 7:45 am -

            A couple of years ago, while cleaning out cabinets at my Grandmothers house, we found the original lambie cake from my sister’s 7th birthday. She is now 50 . This was the actual cake from 43years ago! We have shared so many laughs over that since. Last night, my Grandmother (she is 97) and I shared many memories & laughs and made new memories as we made a lambie cake for Easter Sunday. Thanks to your receipe he came out of the pan perfectly and his head stayed on!! Today, we will “dress” him and get ready for his presentation at Easter dinner! Thanks for your instructions! Easter blessing to all!

  9. amy March 29, 2015 at 9:25 pm - Reply

    Thanks so much for this. My Grandma used to make me and my sisters this cake every Easter And when my Grandma went to heaven I inherited thr lamb pan. The only time I’ve ever had the head roll off is when we were travelling in our camper one Easter as kids and the lamb fell off the table, hence the head rolled off. Somehow me and my sisters found this extremely funny but also sad because the lamb represents Jesus. For this reason I think jam is actually a little gory for this reason.

    I’ve always made a light lemon cake and used raisins for eyes and 1 straight chocolate sprinkle for the mouth because my Grandma did it this way. I put krinkly Easter grass that goes in Easter baskets around the lamb to make it look like he is “lying in green pastures” and put jelly beans around the grass. I too use almond extract or vanilla to kick up the frosting a notch. Thanks again for the suggestion of tying thre pans together-would have never thought of that! Easter blessings to you! Amy

  10. Gayle F April 4, 2015 at 6:12 pm - Reply

    I used the Pope Family recipe today and noticed that it wasn’t that much different than the Renalde recipe–primarily the cornstarch. Like you, I agreed that the batter tasted very good…from the “tiny” taste that I took. While the finish cake tastes great, I had a horrible time with the batter running out of my cake mold. My mom used this pan to make my birthday cake every year for close to 20 years, and I’ve had it for close to 45 years and don’t ever recall having the batter run all over the place. Even the cupcakes–filled half full–ran out! So, in spite of the fact that the cake tastes great, I’m not sure that I would use this recipe again.

    I used the frosting from Day 1 and added a little almond extract. Love this frosting!! The guests who are coming for Easter dinner don’t like coconut–which I usually would use for the final decorations–but I was easily able to create a “woolly” effect with this icing.

  11. Anne Heinrichs April 4, 2015 at 10:22 pm - Reply

    I used to have my grandmothers mold but loaned it to my cousin and never got it back. I purchased my mold on eBay last year. Made my cake today with a boxed pound cake mix (it calls for either milk or water and I used coconut-almond milk. The cake turned out great(and delicious). The pound cake is sturdy enough to support the head. We always frosted with whipped cream and use fresh coconut. Can’t wait to eat it tomorrow! Brings back great memories.

  12. Susan April 5, 2015 at 6:51 am - Reply

    Happy Easter, all!
    If anyone’s awake, please comment. These recipes all say flour, but some specify cake flour and others don’t. I’m making the Pope cake this year (having made Joy of Cooking’s White Cake II for years), and want to be certain I don’t muck it up by using the wrong flour, as the exchange rate of all purpose: cake flours is 1C:1C+2T.

    Thanks.

    PS: Ruth, thanks for your great research. It was wonderful to read through your (and Tom’s) notes, to make an informed decision about what recipe to use this year.

  13. Kimberly Mikita-Jones April 6, 2015 at 1:40 pm - Reply

    I tried this Vintage Bakery frosting recipe, mainly because I was intrigued with a frosting recipe that included flour in the ingredients, that wasn’t cooked first with the milk.
    I was very disappointed, I’m sorry to say. I could taste the raw flour and also “feel” it.
    I ended up disposing of it and going with my old standby, Ginger’s Bakery Frosting. My best friend Ginger gave this recipe to me years ago and it has never failed. She is an accomplished baker, who owned a bakery for years, specializing in Wedding and Occasion cakes I would be glad to share this recipe, as well as another favorite, which features a cooked milk and flour component. I won a Blue Ribbon at the Northwest Montana Fair with this frosting on my Rich Chocolate Cake. Love this site!

    • Gayle F April 6, 2015 at 6:52 pm - Reply

      Hi, Kimberly: I, too, tasted the raw flour and could feel it initially. I beat the frosting longer and then added about 1/2 t almond flavoring. By then, it smoothed out, and the almond flavor was very good. The cake was a big hit, and everyone commented on how good the frosting was. I’d love to have the “Ginger’s Bakery Frosting” recipe as well as your other favorite. I’m always up for trying new frosting recipes!

  14. Kimberly Mikita-Jones April 7, 2015 at 12:00 pm - Reply

    Hi Gayle, if you like almond flavor in a frosting, then you will like Ginger’s Bakery Frosting, although you can use any flavoring you prefer, instead.
    Thank you for the additional instructions for the Vintage Bakery Frosting, I will surely give it a try again.
    Ginger’s Bakery Frosting:
    2 lbs. plus 1 3/4 cup Powdered Sugar (approx. 10 3/4 cups)
    2 cups Crisco shortening (no substitutes)
    1/2 cup powdered milk plus 2 T.
    1/2 cup cold water
    1 T. almond extract
    1/3 cup egg whites
    Cream shortening, powdered milk and water in bowl of mixer. Gradually add sugar and mix well. Then add egg whites and almond extract and beat well, until fluffy.
    This recipe makes A LOT, but it keeps well in the fridge, if you go with full recipe. Cut the recipe in half for an 8-10 inch cake. Some people are nervous about using raw egg whites, but I have been making this recipe, as well as Ginger, on a commercial scale, for years, with no health hazards. You could always use powdered egg whites, but you may have to increase the water in the recipe. This recipe lends itself to fabulous, wondrous things done with a pastry bag and decorating tip!
    Favorite Icing:
    1 cup milk
    5 T. flour
    1/2 cup butter
    1/2 cup Crisco
    1 cup granulated sugar
    1 tsp. vanilla extract
    Cook together the flour and milk in a small saucepan over medium heat, until thick. Set this mixture in a bowl to cool in the refrigerator, while continuing with the recipe. Cream together the Crisco and the butter until completely mixed. Add the granulated sugar and beat well. Gradually add the cooked flour mixture, then the vanilla extract and beat frosting for 10 minutes. A fluffy Ivory frosting that is rich and not too sweet.

    • Gayle F April 7, 2015 at 12:09 pm - Reply

      Thanks so much for the recipes! I definitely will try them!

      One more note on the Vintage Frosting. I made this on Saturday morning and frosted the lamb cake as well as 1 dozen cupcakes made from the leftover batter for the lamb cake. I still had a little of the frosting left and put it in a container in the refrigerator. While the frosting on the cake dried a little bit, the leftovers stayed perfectly soft and would easily have spread 72 hours later.

      • Kimberly Mikita-Jones April 7, 2015 at 10:25 pm - Reply

        You’re quite welcome, Gayle!
        I hope you enjoy them as much as I have.
        Good to know about the Vintage Frosting. I’m a fan of preparing party food ahead of time, another reason to try this recipe again!

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