Sunday, March 31, 2013

Sacrificial Lamb

Here is one of my favorite Easter traditions: My mother's Lamb Cakes.  She has been baking them all my life,  always in the same cast iron mold.    Good luck finding the cast iron molds anymore, they are almost always cast aluminum, and they stick.

The lamb is a pound cake with white frosting, covered with coconut. Helpful Hint: put toothpicks in the ears when you pour the cake in the mold, then they will pop out from the mold. 

If you get first pick off the cake, go for either the head or the hind end, they have the most frosting.  Watch out for the toothpicks though.

The one is these photos will be sacrificed shortly after Easter Dinner today.

Enjoy your Easter everyone!!!

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