Just like tulips and long sunshiny days, lamb cakes are a sure sign of spring. These adorable cakes have been at the center of Easter Sunday celebrations for decades. Maybe you have memories of your mother or grandmother making one but never attempted to make one yourself because you thought it might be too hard.
It’s a lot easier than you think! Just follow the recipe tips and tricks below or watch the how-to videos at the end of the post.
Either way, grab your Wilton® 3D Standup Lamb Cake Pan and let’s get started!
Preparing the Pan
The most important step is preparing the pan. Your cake will unmold easily without sticking if you prepare the pan properly.
Grease the inside of the lamb cake mold using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil). Spread the shortening so all the indentations are greased well. Sprinkle flour inside the pan and shake, then turn the pan upside down and tap lightly to remove excess flour. If you still have any shiny spots, touch up with more shortening and flour until every nook and cranny is well-greased and floured.
How to Bake a Lamb Cake
Also important is the type of cake batter you use. Pound cake and heavier batters work best, so make sure you keep that in mind as you plan. If you want to use a box mix, we have a great recipe that will to turn your regular mix into a heavier batter that will work well with this aluminum cake mold. Just remember, batters that contain raisins or nuts don’t work well.
Once you’ve made your batter, pour 6 full cups into the front half of the pan (the side without the small vent hole). The batter should come right to the rim, almost to the point of overflowing.
Snap the back half of the pan in place and tie tightly together in two places with bakers’ twine. Just in case, consider placing aluminum foil on the bottom rack of your oven to catch any batter that may seep through while baking.
Bake at 350 degrees F for 50-60 minutes. You can check to see if it’s done by sticking a toothpick through the vent hole. If it comes out clean, you’re good to go!
Remove from the oven and let your lamb cake cool in the pan on a cooling grid for 5 minutes. Remove top half of pan and cool 5 minutes more. Replace top pan, turn cake over and remove bottom pan. It may be necessary to tap pan with the handle of a spatula to free cake from pan.
Let cake rest in front half of pan, lying down, until completely cool (at least 4 hours).
Remove the cake from the lamb cake mold by placing one hand gently on cake surface and setting cake and pan upright on serving platter. Carefully slip pan top away from cake.
If your cake stands a little unlevel, that’s OK. Just trim the bottom or prop underneath with icing.
How to Decorate Your Lamb Cake
Prepare a decorating bag with white icing and round tip 3 to pipe the eyes, nose and mouth.
That’s it! You’ve now made a beautiful and delicious Easter lamb cake your family will remember for years.
If you feel more adventurous, try this Fluffy Lamb Cake decorating idea or watch the videos below.
How to Make and Decorate an Easter Lamb Cake Videos
What’s your favorite Easter lamb cake memory? Share in the comments below!