Today's Case:
Lamb Cake 2
Subject: Lamb Cake
From: Jim
Date: 2/22/2026, 2:27 PM
To: "phaedrus@hungrybrowser.com"
Apologies first. I emailed you about this, but was unable to reply when you requested more
information due to my health. I'm hoping this picture and the non-working link will help.
Thank You,
Jim
Hi Jim,
Better late than never. Hope you are feeling better.
With the url that you sent, I was able to find the recipe in the Internet Web Archives. See below.
Phaed
Easter Lamb Cake (Recipe) print version
Ingredients:
2 1/4 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups white sugar
1/2 cup butter
1 cup milk
1 teaspoon vanilla extract
4 egg whites
Directions:
First, prepare your mold. Coat with vegetable oil, let sit for a few minutes then wipe clean
with a paper towel. Then grease and flour your mold, making sure to get all the little areas.
Preheat oven to 375 degrees F (190 degrees C). Sift the cake flour, then sift again with the
baking powder and salt; set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour
mixture alternately with the milk. Stir the batter until smooth after each addition.
Add the vanilla.
In a large glass or metal mixing bowl, beat egg whites until soft peaks form.
Fold 1/3 of the egg whites into the batter to lighten it, then quickly fold in the remaining whites.
Fill the face side of the mold with batter. Move a wooden spoon through the batter GENTLY,
to remove any air pockets. Make sure not to disturb the greased and floured surface of the mold.
Put the lid on the mold, making sure it locks or ties together securely that the steam and
rising batter do not force the two sections apart.
Put the mold on a cookie sheet in a preheated oven for about 1 hour. Test for donenes by
inserting a skewer or wooden toothpick through a steam vent.
Put the cake, still in the mold, on a rack for about 15 minutes. CAREFULLY, remove the
top of the mold. Before you separate the cake from the bottom let it cool for about 5 more
minutes so that all the steam can escape and the cake can firm up some more.
After removing the rest of the mold, let the cake cool on the rack completely.
Do NOT sit the cake upright until it is completely cooled.
Frost with any white icing of your choice and decorate to look like a lamb.
To decorate your Easter Lamb Cake like the one in the picture, follow these steps.
You want to make pourable fondant icing
Ingredients:
6 cups confectioners' sugar, sifted
1/2 cup water
2 tablespoons light corn syrup
1 teaspoon almond extract
Directions:
In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat,
stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.)
Mixture should be thin enough to pour, but thick enough to coat the lamb cake cake.
To cover the face of the Lamb cake: lay the lamb cake on a wire rack back down, with
its face up. Pour the fondant over the face and ears of the cake.
Repeat if necessary to have even coverage.
Once the fondant has set up move your lamb cake to a serving dish or to a white
cardboard cut to size.
you may frost the remainder of the cake body including the back of the head and back
side of ears. You can use a star or special frosting tip to create texture of wool by piping
stars and then fluffing through with at toothpick. I personally like to use coconut to
create the look of fluffy wool.
You should have a white face and inside of ears, the remainder should be frosted and
coated with coconut.
To paint the face use non-water based food coloring mixed with the fondant to paint the
nose, you could use the image on Cook-Italian.com as a guide(no image available)
Tie a ribbon around the neck where the fondant meets the frosting.
Continue decorating the base of the cake which sits on the plate.
Surround it with Gordon almonds, candied chocolate eggs, Easter grass etc.
