If you're from Chicago (or eastern Europe, for that matter), you know that Easter means Easter Lamb Cake - a lemon-flavored cake baked in the shape of a resting lamb, slathered in buttercream and covered in a coconut fleece. Given that we're not a huge fan of coconut - we came up with a fluffy, delicious alternative: use popped popcorn for the fleece, instead.
The idea came up when my bestie Amy - whose family Easter Lamb Cake recipe is a classic - and I were talking about holiday baking plans. Amy said how her mom doesn’t use coconut for the fleece, because some family members don't like the flavor.
And we thought, wouldn’t it be a hoot if we could put popcorn on the outside of the lamb cake instead? Popped popcorn is kind of fluffy, like wool. (Right?!?)
Amy and her family are Catholic. Every Easter, her mom transforms the holy trinity of flour, sugar and butter into this lamb-shaped cake, and uses two licorice jelly beans for eyes and a pink jelly bean for a nose. The lamb pan her Mom uses belonged to her mother, Amy's grandmother.
The cake is one way her family celebrates the end of Lent - the time for Catholics to enjoy dessert again. After the adults feast on ham, and the kids dive into the mac-and-cheese, someone takes up the honor of tearing off the lamb cake head and serves slices of the body all around.
Her family's not alone. As Easter approaches, households around the world prepare to celebrate with various customs and traditions. Among these, one delicious tradition stands out: the Easter Lamb Cakes. These delightful treats not only tantalize the taste buds but also carry a rich history that adds layers of meaning to the celebration.
Easter Lamb Cakes, often crafted from a cake mold in the shape of a lamb, symbolize the sacrificial lamb in Christian theology. While the exact origins of such Lamb Cakes are unclear, the tradition may have evolved from ancient pagan rituals that celebrated the arrival of spring and the renewal of life.
Baking an Easter Lamb Cake requires a little patience and a lot of fun. The base cake recipe is pretty simple - similar to a pound cake, but flavored with vanilla, almond, or citrus zest to add a touch of brightness. Once mixed, the batter is poured into lamb-shaped molds, which can range from traditional metal molds to more modern silicone varieties.
After baking to golden perfection, the cakes are carefully removed from their molds and allowed to cool. This is where the real artistry begins. With a delicate hand, you'll crumb-coat your Easter Lamb Cake with a layer of sweet buttercream frosting - and of course, the popcorn "wool".
So this Easter, why not try your hand at making your own lamb cake? Whether you stick to tradition or put your own spin on the recipe, the result is sure to be a delightful addition to your celebrations.
This Easter Lamb Cake recipe comes from the family of my dearest friend, Amy Kasper. Enjoy!
To begin: Pre-heat the oven to 375 degrees F, and butter and flour both sides of the lamb cake mold.
Tip: To insure easy release from the pan, try using baking spray with flour added. You can also make your own version by mixing two parts fat to one part flour.
To make the popcorn, add the oil and 2 to 3 of the kernels to a large pot with a lid. Heat on high until the kernels pop. Add the remaining kernels.
Cover, lower the heat to medium and shake the pot often, until the popping stops. Remove the pan from the heat and pour the popcorn to a large bowl. Allow popcorn to cool
To make the cake: In a bowl, sift together the cake flour, baking powder and salt. Set aside.
In an electric mixer, cream 1 cup of unsalted butter. Then, gradually add the sugar and beat until the mixture is light and fluffy.
Beat in the eggs, one at a time. Then, gradually add your sifted cake flour mixture. Mix until blended. Then, add the zested lemon rind and mix - usually for another minute or so.
Spoon the batter into the face (or front) side of the lamb cake mold, filling it until the batter is level and the pan is full. Smooth the batter out, so that it is level. Don’t forget to fill in the ears!
Then, place the back side of the mold on top of the filled front side. (The cake will rise, to fill the mold, during baking.) Carefully set the mold on a baking sheet and place in oven. Bake for about 1 hour.
The batter may spill out of the sides of the mold. That’s ok! Just trim that area off later, when the cake has cooled.
Once the cake is done baking, remove the tray from the oven and place the mold (face down) onto a cooling rack. Remove the back side of the mold, to allow steam to escape.
Let the cake stand for 10 to 15 minutes to cool.
To make the frosting: In an electric mixer, cream the shortening (or butter) until fluffy. Add the marshmallow fluff, cream cheese and vanilla, and mix until smooth.
To make the colored coconut “grass”: Place shredded coconut into a bowl. Add food coloring and mix until all the coconut is uniformly colored.
If you’re making two different shades of green grass - which we did - make the lighter tone first. Then, make the darker shade in the same bowl.
To decorate your Easter Lamb Cake: Using a sharp knife, trim off any excess cake.
Then, add a dab of the frosting to the bottom of the cake and sit it up on a cake plate or platter. Make sure your cake is completely cool before you decorate!
Next, crumb coat the cake with the frosting. Make sure the face is fully frosted - as this won’t have popcorn on it.
Using your popped popcorn, press the popcorn onto the frosted cake and cover the entire body, neck, head and ears with popcorn.
Add two black jelly beans for eyes and a pink jelly bean for a nose.
Sprinkle the green colored coconut “grass” around your Lamb Cake and add extra jelly beans for decoration, and then serve!
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