Oh boy, it’s time to make Easter cakes! Come on in to the Midtown Mercantile Merchants Mall at 4443 E. Speedway and you just might find a nice old lambie cake mold. But before you bake your Easter lamb cake there are a few things you need to know. These tips are really helpful and will keep you from having a cute little lamb who’s head falls off (oh no!) …

First, coat the interior with shortening. Be sure you get in EVERY little nook and cranny. If you don’t you could have a disastrous crumbling lambie on your hands. Then dust with flour. Same thing. Every nook. Every cranny.

Use your favorite cake batter recipe. Place the side of the cake pan with the lamb’s face – face side down on a cookie sheet. This is the part you will pour the batter into. Pour the batter a little bit short of the rim. Be sure to spread batter gently into the ear cavities to ensure that your lamb actually ends up with ears. Lambs without ears just don’t look right now do they?

Now comes the part to keep the lambs head from rolling off, which is never a pretty site. Place one toothpick in each ear and a thick bamboo skewer in the neck. The skewer should be placed about 1 inch in from the top of the head and extend into the body. Poke these down slightly into the cake batter and make sure they are covered with batter.

Now place the other half of the mold in place and then tie it shut securely with bakers twine. This allows the cake to rise securely into the second half. 

 Cook your cake the maximum amount of time that the recipe calls for. Let it cool appropriately and then get on with the frosting and decorating …

… and if you’re a little nervous about the task of frosting your delicate little lamb you could use a simple glaze or dust with powdered sugar. Happy Springtime!

Carol Fenn 4-2017