Who is ready to eat some lamb cake???? It’s time for everyone to dust off their lamb and rabbit pans and get ready to make some molded cakes! To help you out, I’ve pulled together this post to make sure you get all the tips and advice that you need. If you have any questions, please leave them in the comments below and I will answer them as completely and quickly as possible.

First, the basics. Check out my lamb cake tutorial/tip post to get advice about how to properly bake, de-pan and frost your fluffy little cake friend:

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And now that we have covered the basics, here are some tested recipes especially for lamb cake pans!

If you are looking for a light, bouncy lamb cake with a good texture that pairs well with coconut, this is the cake for you:

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This post also includes my favorite frosting for the lamb cake – Vintage Birthday Cake Frosting!

This next lamb cake is very, very good. It has a caramel and butter flavor and is dense but moist. It also has a great pound cake texture!

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And if you are looking for a light, seven-minute type frosting for your lamb, check out this post!

Send me your lamb cake pictures!

I will be making another fantastic lamb cake gallery for 2015, ( check out the 2014 gallery here) so make sure you send pictures of your lamb cake to ruth@midcenturymenu.com OR post them on our Facebook Page! One of the pictures will be chosen at random to win some lovely vintage cookbooks! Deadline for the contest is April 6th at midnight, EST. Giveaway Closed And Winners Announced!