Easter Lamb Cake I Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 23, 2010
add coconut to the white icing and set on a bed of green colored coconut . Add a few jelly beans on the "grass"...
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Reviewed: Apr. 16, 2004
Tasted great! We will definitely use this recipe again next Easter. A few comments - * After creaming the butter & sugar, I had trouble mixing in the water. Maybe it should have been room temp water? Maybe I should have added it more gradually? * The dough is very stiff. "Folding" in the beaten egg whites was an amusing activity. * I had extra batter. Which was OK, since I baked that in a separate little pan & we got to sample that before Easter Dinner :-) * I baked it for 45 minutes & even tho the toothpick came out clean, it was still raw in the center. Next year we'll go for 60 minutes. * To the JOSMITH - think of this as a pound cake. You need such a dense cake to show the details of the lamb from the mold.
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Reviewed: Dec. 11, 2001
The outside of the cake has the same consistency of waffles due to the egg whites. It is a very heavy cake. If the kids want to help ice it this would be the cake they wouldn't tear up. However, it's not the one I would use for a wedding cake or an easter cake.
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