How to Make a Lamb Cake With a Mold
Many favorite holiday memories are centered around food. For some Christian families, the Easter season wouldn't be complete without the baking of a lamb cake. Lamb cakes symbolize the sacrifice of Jesus, who is often referred to in the Bible as the "Lamb of God". The lamb cake is usually served on Easter Sunday, though some families bake it in observance of Palm Sunday, the Sunday before Easter that marks the beginning of Holy Week. Lamb cakes are also part of Easter celebrations around the world, including Italy and Poland.
Things You'll Need
- Lamb cake mold
- 1 box white cake mix
- Water
- Oil (or applesauce)
- Eggs
- Cooking spray with flour (such as Baker's Joy)
- Cookie sheet
- String
- Toothpicks (or cake tester)
- 1 can vanilla frosting
- 1 package shredded coconut
- 1 bag jellybeans
Instructions
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Preheat oven to 450 degrees. Prepare the cake batter as instructed on the box.
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Grease both sides of the lamb cake mold with a cooking spray, preferably one that contains flour. Place the side of the mold with the lamb's face onto a cookie sheet and pour in the batter.
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Place the other half of the mold onto the batter-filled side. Secure the mold with a string to ensure that it stays together during the baking process.
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Place the cookie sheet and mold into the oven. Bake at 450 degrees for 15 minutes, then bake for an additional 35 minutes at 350 degrees.
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Test the cake to see if it is done by inserting a toothpick or cake tester into the steam vent -- it's a small hole in the mold. The cake is ready when the toothpick comes out clean.
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Remove the cake from the oven and let it sit for 15 minutes before removing the top of the mold. Let sit for an additional five minutes before turning the cake out of the bottom of the mold.
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When the cake is completely cooled, stand it up and cover it with vanilla frosting. Sprinkle with shredded coconut as desired and add jellybeans for the lamb's eyes, nose and mouth.
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