Right before Easter last year, my Aunt gave me a bunch of baking pans, including a stainless steel “lamb pan.” I went on to discover that the lamb-shaped cake produced by this unique piece of bakeware is actually an Easter tradition, one which my Aunt embraced many years ago. So, last year, I decided that this tradition should experience a revival. And thus, I made my very first Lamb Cake, for Easter 2011.
So, being that the definition of “tradition” is an inherited, established, or customary pattern of thought, action, or behavior, i had to make the lamb cake again this year. And make the lamb cake, I did.
Personally, I think this year’s lamb cake turned out just a tad better than last year’s. I used the same carrot cake recipe (this one, doubled and minus the cinnamon chips), and the same cream cheese icing (however I’ve tweaked that recipe over the year so it’s a little better than last year’s). I decorated the body using the same star tip, and lined the bottom with jelly beans. I used a small jelly bean for the nose this year (last year I piped it), and this year I piped the blue eyes (last year I used mini M&Ms). But the biggest difference is that this year, I gave him a tail.
For the tail, I used this stuff called, I kid you not, Fluffy Stuff. It was similar to cotton candy. It was perfect.
Anyway, for the second year in a row, the lamb cake was the belle of the Easter ball. The tradition has now officially been revived. Thank ewe.