this is a molded easter lamb cake baked in a blue ribbon bakeware easter lamb mold using the blue ribbon bakeware lamb cake recipe. the mold belonged to my great grandmother, and she used this same recipe (which came with the mold). last year i tried to use a joy of cooking white cake recipe and it turned out really hard and dry, so this year i'm using the recipe that's worked for 60+ years because, to quote the recipe, "in all our testing and use there was no leakage of batter-- no breakage of the nose or ears and the cake was removed very easily."
ingredients:
- 2 cups flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1tsp vanilla
- 2/3 cup milk
prep:
- grease & flour mold
- preheat overn to 375*
actual cooking:
- combine flour, baking powder & salt, set aside
- cream butter
- add sugar
- add eggs & vanilla
- add dry mixture alternating with milk
- place mold on edged baking sheet
- pour batter into the front side of the mold
- place the back side on top
- bake for 45 minutes
- remove mold, back side first and allow cake to cool upright
- frost & decorate
because i hate coconut, i frost the cake with white frosting (after an attempt at boiled butter cream & regular butter cream yesterday, i settled on duncan hines fluffy white for this) and sprinkle green sweetened coconut around it. you could, instead, gently press the coconut into the frosting. i made the lips with 1/4 of a pink jellybean and the eyes with a split black one, but the traditional decorations are 1/2 a cherry and 2 raisins.
batter poured into the face side of the mold
back side of the mold on top
cake removed from mold (face-up)
the bow is at one end of the ribbon and secured to the other end with a dot of frosting
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