This Easter, I was given the job of making a lamb cake. Now, lamb cakes are notoriously hard to transport, so I had the bright idea to make a second cake as a base to stabilize the lamb cake.
With two cakes, I thought why not use two flavors. A carrot cake had been requested, so I used that flavor for a base and went in search of a cake dense enough for a lamb pan.
My sister suggested a pound cake, since it was heavy enough to stand up on its own. Now, I’m very stubborn when it comes to baking and generally refused to uses box mixes, but I relented and used them for a test run.
I settled on a lemon anise pound cake to complement the carrot cake’s flavor. In order to test the stability of the cake, I used box mixes to see how well the cake stands and moves. The cake was heavy enough and stable enough that I didn’t need anything but icing to anchor the cake.
Easter weekend arrived, and I set out to make the real cakes from scratch. Baking the cakes were simple and easy, the throw everything together and mix type of recipes. I let them cool and sealed them away overnight. Then, morning came and it was time to make the icing.
I decided on a cream cheese frosting for the carrot cake and dyed it green to look like grass. For the lamb cake, I thought buttercream would go best because it’s one of the stickiest icings. However, it would often fall flat toward the bottom of the lamb.
I used red candy melts for the flowers and robin eggs to add a little more color to the cake and hide the flat icing. The flavors went great together, and people enjoyed both cakes. Happy Easter, everyone!