Happy Easter, Everyone!

I don’t know what happened with this guy, but he ended up looking a bit more like a puppy than a lamb!


Either way, this is lamb cake number 8, Nun’s Golden Butter cake. This cake recipe came from a 1968 issue of Mail Box News from Maid of Scandinavia. You’ve probably noticed that a lot of these recipes are coming from that publication, and I have to say it is because it is a classic!  If you have an interest in baking, I recommend buying a couple of vintage issues.

But I digress! Here is the Golden Butter cake straight from the oven.


The texture on this one was very soft, and it was more difficult to depan this cake than some of the others. However, no major mishaps occured, so even though it has a lighter texture, it is still suitable for a lamb cake pan!


This lamb is covered with Fluffy Frosting, which is another recipe from Mail Box News. Fluffy frosting is kind of an easy version of Italian Buttercream. It uses a short-cut method of making marshmallow icing called Miracle Frosting. In Miracle Frosting, you put all the ingredients in a bowl over hot water and beat it until it is fluffy. Since the egg whites do not get hot enough in this recipe to cook to the safe temperature, when you make this you have to be sure to cook the frosting to 160 degrees or use pasteurized eggs whites from the carton. The egg whites from the carton DO NOT make as fluffy of an frosting as shell whites, but a base made with carton egg whites works very well for Fluffy Frosting.


The texture of this cake was fantastic!


Lamb cake testing notes:

Lovely soft texture, moist and light. Good level of sweetness. The most “cake-like” of all the lamb cakes we made. Could use a bit more vanilla or maybe some almond.

Frosting testing notes:

Very good, but shortening mouth-feel was a little strong. Not too sweet. Pairs well with cake and wouldn’t need any coconut.

The Verdict: Both cake and frosting were very good!  The cake was the most traditional, cake-like cake we tried. It tasted like a very good yellow cake. Would be good with chocolate icing as well! The frosting was also very good, but might be a little better with less shortening.

Hope everyone has a Happy Easter, and that you’ve enjoyed The Eight Days of Lamb cakes!  Feel free to email me with questions or ask them in the comments!

Fluffy Frosting
This recipe makes a nice, light frosting that is fluffy and looks great on a lamb cake.
5 egg whites (raw shell or pasteurized egg whites in the carton)
2 cups sugar
1/2 tsp cream of tartar
6 T cold water
2 cups shortening
2 tsp vanilla
2 tsp butter flavoring (optional)
Place egg whites, sugar, cream of tartar and water in top part of double boiler and beat until very thick. (If using raw shell eggs, make sure mixture reaches 160 degrees) Take off water and place aside, covering bowl with a damp, cool cloth.
Place shortening, vanilla and butter flavor (if using) in large mixing bowl. Beat until fluffy. Add the cooled egg white mixture, about 1 1/2 cups at a time, and beaut until nice and creamy. if you want a stiffer frosting, add 2 cups of powdered sugar before adding egg white mixture.
Makes enough to frost 2 lamb cakes.
Nun’s Golden Butter Lamb Cake
Recipe Type: Dessert
Author: Mail Box News, 1968
A light, moist yellow cake that makes a fantastic lamb! Be sure to add some extra flavoring of your choice. This yields one lamb with some leftover for cupcakes.
  • 1 cup butter
  • 1 1/2 cups sugar
  • 3 egg yolks and 2 whole eggs
  • 3 cups AP flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup whole milk
  • 1 tsp flavoring
  1. Blend butter, sugar, eggs and egg yolks until creamy.
  2. Sifty together dry ingredients, add them to the batter alternately with milk mixed with flavoring.
  3. Bake in lamb mold for 55 mins at 350 degrees. Bake extra cupcakes at 350 degrees for 25 mins.