It’s my favorite time of the year! Time to bust out the lamb cake pans and see what you guys and gals (and your lambs!) are made of.
Send me your 2017 Lamb Cake photos so I can post them here on the blog for everyone to see AND to be entered in a random drawing for some vintage cookbooks from my collection!
Here is one of the winners from last year:
This is the lamb submitted by Valentine V. Isn’t she adorable?
You can email me your photo at [email protected], or you can send it to me through our Facebook page. Deadline for submission is April 23, 2017, and you can send in as many lamb/rabbit/chicken/random Easter cake photos from this year as you want (if you make multiple cakes) but everyone will be entered into the drawing one time, to make it fair. And yes, we take bunnies and crosses and chicken cakes as well!
This year I am going to be testing out three different lamb cake recipes (carrot, coffee and a plain white one) and hopefully posting them the week before Easter. But if you need a good recipe before then, don’t fret. I’ve got you covered!
Start here with a tutorial:
And then here is last year’s lamb, which was chocolate and actually turned out pretty well:
The Chocolate Pound Cake Lamb was a bit sweet, but it was moist and dense and unmolded well.
Tom’s favorite lamb cake:
The Pope Family Lamb cake has a caramel and butter flavor and is dense but moist. It also has a great pound cake texture!
My favorite lambie:
The Renalde Lamb Cake is light and fluffy, with a great bouncy texture and good flavor. I love it!
Feel free to ask any questions below in the comments or send me an email at any time if you are having trouble with your lamb cake and I will try my best to help you out. And I am sure other readers will also be able to pitch in as well. I usually try to answer questions as quickly as I can up until Easter day, so if you have a question on Saturday at midnight feel free to ask, because chances are you will get an answer.
Good luck and have lots and lots of fun!