Some traditions die hard. Like bringing fruit cake to Christmas dinner. There’s the off chance that one family member actually loves edible paperweights but I think most of us wonder why this dessert continues to find its way to the table.
The lamb cake is, in my opinion, the fruit cake of the annual Easter meal. No one looks forward to eating it, yet it is always there waiting for you to take an obligatory slice. If you haven’t had the pleasure of eating a lamb cake before, I thought I’d share some of my observations on this timeless dessert:
1) You cannot bake a lamb cake without the help of toothpicks. Toothpicks to support the delicate ears are a must. If you use supplemental toothpicks to support the head or body, you probably didn’t grease the mold well enough and you had to perform some sort of miraculous extraction procedure to remove the cake. Or you decided to get creative one year and make a giant brownie lamb cake…never again.
2) Frosting and simulated “fleece” help to hide baking failures. I prefer my lamb cake to have the “freshly shorn” look so I usually leave the frosting off. However, the addition of frosting and shaved coconut (“fleece”) hides even the most disastrous baking failures, like the giant chunks of cake that got stuck in your mold.
I don’t think anyone would miss my annual lamb cake if I didn’t bring one next year. Yet I think I haven’t exhausted the creative possibilities of the medium so I’m going to keep up the tradition a little longer. For this year, readers, I present my latest creation which I’ve named “Bow & Arrow Season.” Happy Easter all.