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Reviewed: Nov. 19, 2008

This recipe is very similar to the one that came with our Lamb "heavy formed aluminum" cake pan from the 1960s. It is perfect for that mold, which is 7 3/4" by 11 1/2", by Nordic Ware. I highly recommend the 7 minute frosting for this cake as its brittle, sugary sweetness is the perfect complement. Put coconut on the frosted cake and color some green to go around the base as grass. Don't forget the jelly bean nose and eyes (use just a 1/2 jelly bean for each eye). To make it look more like a lamb and less like a dog, you can put a ribbon or some flowers around the neck. Also keep the coconut off the head so it stays more delicate looking.

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Brenda in NJ

	Cooking Level: Intermediate
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Reviewed: Mar. 25, 2008

The best recipe I've tried with my old cast iron lamb mold. It's a firm cake that holds up well. The only modifications I made were 1) I used Baker's Joy cooking spray to "grease & flour" the mold and 2) I flavored the batter with a couple of Tblsp. of finely grated lemon zest. Came out great --Grandma would be proud!

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Lia

	Cooking Level: Expert Home Town: Portland, Oregon, USA
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Reviewed: Mar. 19, 2008

Thank you for the recipe! I made it in a lamb mold and also in a bunny mold. My son even gave one bunny to his teacher for Easter!

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Petra

	Cooking Level: Intermediate Home Town: Budapest, Pest, Hungary Living In: Prague, Hlavní Mesto Praha, Czech Republic
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Reviewed: Jun. 8, 2007

Made this cake for Easter this year. Very good flavor. Not too sweet, but just sweet enough and the middle cooked as well as the outside. Held it's shape from the mold very nicely. Will make again for sure.

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LouisianaLady

	Cooking Level: Beginning Living In: Zachary, Louisiana, USA
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Reviewed: Apr. 17, 2007

Perfect recipe for the mold! Highly recommend it.

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Ferguson

	Home Town: Omaha, Nebraska, USA
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Reviewed: Apr. 7, 2007

This cake tastes wonderful. Next time I will be more careful with greasing the pan - my cake did stick a bit. I added a little coconut extract (1/4 to 1/2 tsp) along with 3/4 tsp vanilla extract to the cake batter and I think it gave the cake a nice flavor.

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1 user found this review helpful

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Batgirl


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Reviewed: Apr. 5, 2007

its a great recipie but mine did not turn out that nice, I will have to try again

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CJ498


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Reviewed: Feb. 26, 2007

I am so happy to see that other families have this tradition! In my family, we've nicknamed it "Lambie cake" and we've had the molds forever...! We always do a chocolate cake, but I'm excited to try a white cake (especially for my grandma who can no longer eat chocolate) this year. Our traditional way of decorating includes white frosting with coconut for fleece, and sit the lamb in a bed of bright spring green-tinted coconut grass surrounded by jelly beans and chocolate foiled eggs. It looks so adorable! We also use jelly beans for the eyes and nose. Tradition: half of a black jellybean for each eye and half of a pink jellybean for the nose. Black works fine for the nose too. When I was little my mom would also add a flower made of icing or hardened sugar, with or without a slim, pretty ribbon, around the little lamb's neck.

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Elizabeth M.


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Reviewed: Apr. 15, 2006

I have had my grandmother's lamb pan for over 30 years and have yet to find a recipe that held it's shape and tasted good - UNTIL NOW! Thanks for this wonderful recipe that is now a family favorite. It holds it's shape, comes out of the pan well and looks pretty frosted or unfrosted. I added some lemon extract to mine.

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6 users found this review helpful

Reviewer:

cookie22

	Cooking Level: Expert Home Town: Oil City, Pennsylvania, USA Living In: Seneca, Pennsylvania, USA
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Reviewed: Apr. 6, 2006

This was so much fun for the kids, and it's so much better than eating a real little lamb.

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pushpin

	Cooking Level: Expert Home Town: Seattle, Washington, USA Living In: Madrid, Madrid, Spain
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Reviewed: Nov. 11, 2005

Great! I've been looking everywhere for a good recipe for my new lamb cake tin, and this one worked really well. I made my lamb ginger flavoured with some ground ginger. The cake is firm enough to stand upright and not droop or break, and very well defined. I could decorate it with icing but it looks really very pretty without it. My family are most impressed!

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10 users found this review helpful

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Sophie R.


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Reviewed: Jul. 10, 2003

This recipe was really easy and tasty. It baked in the mold perfectly with no problems. It came out of the mold fine. I frosted it using a pastry bag. Frosting it took about 5 minutes!

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24 users found this review helpful

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CHERIBOB3

	Cooking Level: Expert Home Town: Chicago, Illinois, USA Living In: Naperville, Illinois, USA
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