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Easter Lamb Cake

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This is a classic Lamb Cake made with traditional pound cake topped with a swiss buttercream frosting and decorated to replicate a vintage Wilton design.
Course: Dessert
Cuisine: American
Keyword: 1960's, cake
Servings: 12
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Equipment

Ingredients

WET INGREDIENTS

  • 1 c. unsalted butter
  • 1 ½ c. sugar
  • 1 Tbsp. lemon zest
  • 5 eggs + 1 egg yolk
  • 2 tsp. vanilla
  • ½ tsp. lemon extract

DRY INGREDIENTS

SWISS MERINGUE FROSTING

  • 4 egg whites
  • 1 c. sugar superfine
  • ½ tsp. cream of tarter
  • 1 Tbsp. vanilla
  • 1 ¾ c. butter room temp

Instructions

PREP

  • Zest lemon and set aside.
  • Whisk together dry ingredients and set aside.
  • Preheat oven to 350°. Grease and lightly flour lamb cake pans.

MAKE CAKE BATTER

  • Cream together butter, sugar, and lemon zest.
  • Add in eggs and egg yolks, lemon extract and vanilla and mix for 3 minutes until light and fluffy.
  • Add in the dry ingredients and mix until just combined.

BAKE

  • Pour batter into the face-side down half of the pan. Place other half on top and bake for 55-60 minutes. Place toothpick in center comes out clean. Allow to cool before icing.

SWISS MERINGUE BUTTERCREAM

  • In the bowl of the stand mixer, place egg whites, sugar, and cream of tarter over a pan of simmering water and stir until sugar is dissolved (about 5 minutes).
  • Move bowl to stand mixer and beat for 3-5 minutes until light and fluffy. To cool down mixing bowl, place a small ice pack under the bowl.
  • Once bowl has cooled down, add in butter and vanilla and mix for 3-5 more minutes until mixture turns into a buttercream consistency.

DECORATE CAKE

  • In a ziploc bag, toss shredded coconut with a few drops of green gel food color.
  • Take a small amount of frosting and place into small, separate bowls. Mix desired colors for eyes (black), ears/nose (pink), flowers (yellow, pink, blue) and leaves (green).
  • Spread a small bit of pink frosting on ears/nose first. Then spread on a thin white crumb coat all over the cake. Chill for 10 minutes.
  • Place white "fur" using a small palette knife in a swirl and lift motion.
  • Pipe on eyes and a tiny line for a small mouth.
  • Place green coconut flakes around the cake plate. Pipe swirl drop flowers (yellow, pink, blue) in tip #224 and leaves (green) using a leaf tip #67 around the base of the lamb. Tie a ribbon around neck of lamb.