Easter was over a week ago. I know. I’m a little behind…again. But seriously, this time I have a legitimate excuse – I have a wedding to plan! And although I’m writing a week late, I did actually make the Lamb Cake for Easter, I just haven’t had a chance to tell the world about it yet. This is the 4th year of the Lamb Cake; the 4th year since my Aunt Cetta gave me the lamb-shaped pan, and I decided to make it my job henceforth to bake the traditional Easter Lamb Cake every year going forward.
Over the years, the Lamb Cake has evolved, Year 1, I was just learning how to make this thing happen. Year 2, I played around a little and made some adjustments, Year 3, I had a near disaster, but managed to save the Lamb and maintain good form. This year, I was tired of the same old Lamb. I wanted something a little different. Plus it was also my fiance’s (I’m still getting used to saying that) birthday, so I wanted to make the Lamb out of things that he would like. He’d been asking me to make him a red velvet cake for a while now, so, I seized the opportunity to make the inside of the Lamb red velvet. Why didn’t I think of this before! Anyway, with red velvet insides, I needed something that worked on the outside. Instead of piping the Lamb with swirls of buttercream, I flat-iced it with a thin layer of my signature buttercream , then coated it with coconut flakes.
The coconut complimented the red velvet innards quite nicely, if I do say so. I put the Lamb in a box, and we carted it off to my parents’ house for Easter dinner. When it was time for dessert, I added a little something extra, to make it a little more birthday cake-like.
We devoured it as usual, until only the head remained (I will not subject you to the gruesome photographic evidence).
Until next year….