You guys. I have already started getting submissions for this year’s lamb cake contest, and I haven’t even announced it yet! So I decided it was time to get my rear in gear and do an announcement post.
It’s Laaaaaaaamb Tiiiiiiiiiime!
(One of the first submissions!!)
Send me your 2019 Lamb Cake photos so I can post them here on the blog for everyone to see AND to be entered in a random drawing! There will be four winners. Each winner will get two vintage cookbooks!
And now THE RULES:
Deadline for photo submission is April 29th, 2019 at midnight Eastern Time. A picture of your lamb should be messaged to me through the Mid-Century Menu Facebook page or emailed to email@example.com . (Just tagging on social media accounts doesn’t count). I will acknowledge receipt of your submission with my private email or with a Facebook message. Anything lamb-shaped is accepted as an entry for the giveaway (Cake, bread, rice krispie treat, popcorn, butter). Other Easter cakes and desserts are accepted for the reader gallery, but only lambs qualify for the giveaway. There will be one big winner and three other winners that will be chosen with a random drawing. You can send in as many lamb cake photos from this year as you want (if you make multiple cakes) for the gallery, but you will be entered into the drawing one time, to make it fair. Good Luck!
So, here we go!
Start here with this year’s new Lamb Pan Video Tutorial! Alex helped me make it, and it turned out pretty darn adorable. I *may* have cried a little when it was done.
(To subscribe to my YouTube channel, go here:
Then go here for the written tutorial:
And then pick a cake:
This Sour Cream Cake Mix lamb cake is super easy and was a favorite of Alex!
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!
If you need some decorating inspiration, you can check out the previous Reader Galleries from 2018, 2017, 2016, 2015, 2014, 2013 and 2012 .
Also, feel free to ask any questions below in the comments, send me an email ( firstname.lastname@example.org ) at any time or message me through our Facebook page 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!
P.S. If you want to get vintage recipes twice monthly in your email inbox, go here to subscribe to my email newsletter:
The recipe for the Pope Family Lamb Cake mentions Creamy Whipped Frosting, but I don’t see a recipe for that on the page or elsewhere on your site. Any pointers on where to find a recipe for the frosting?
Oh what a lovely lamb! Wish I could help you enjoy it!
I am so sad it has taken me this long to find this blog and Easter Lamb extravaganza! My mom’s bday is in April, and every year, my G-ma would make her this lamb as her cake. Since my G-ma passed away, my sisters and I took on the tradition, and we’ve put our own spin on how we decorate him each year. We have been discussing this year’s Lamby and now we are even more excited to have a chance to share him with you and your readers!
Oh man! I finally, finally found it!
Creamy Whipped Frosting (aka High Humidity Buttercream)
From Mail Box News from Maid of Scandinavia
1 1/2 cups high ratio shortening (available through mail order) or regular shortening
2 T dry Dream Whip Powder
1 T Vanilla
3-4 T unsifted flour
2/3-3/4 cup milk (lesser amount in hot weather)
2 lbs confectioner’s sugar
Blend shortening, Dream Whip Powder and flavoring in large bowl. Beat until light and fluffy like stiff whipped cream. Then add flour, milk and confectioner’s sugar. Beat until smooth. Refrigerate until ready to use.