EASTER LAMB CAKE II
This white cake is baked in a lamb mold for Easter and can be decorated to look like a little lamb. If desired, spices can be added just before adding the egg whites. Some good choices are anise, nutmeg or cinnamon.
Provided by Patricia Taylor
Categories Desserts Cakes White Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- First, prepare your mold. Coat with vegetable oil, let sit for a few minutes then wipe clean with a paper towel. Then grease and flour your mold, making sure to get all the little areas.
- Preheat oven to 375 degrees F (190 degrees C). Sift the cake flour, then sift again with the baking powder and salt; set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour mixture alternately with the milk. Stir the batter until smooth after each addition. Add the vanilla.
- In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Fold 1/3 of the egg whites into the batter to lighten it, then quickly fold in the remaining whites.
- Fill the face side of the mold with batter. Move a wooden spoon through the batter GENTLY, to remove any air pockets. Make sure not to disturb the greased and floured surface of the mold. Put the lid on the mold, making sure it locks or ties together securely so that the steam and rising batter do not force the two sections apart.
- Put the mold on a cookie sheet in a preheated oven for about 1 hour. Test for doneness by inserting a skewer or wooden toothpick through a steam vent. Put the cake, still in the mold, on a rack for about 15 minutes. CAREFULLY, remove the top of the mold. Before you separate the cake from the bottom let it cool for about 5 more minutes so that all the steam can escape and the cake can firm up some more. After removing the rest of the mold, let the cake cool on the rack completely. DO NOT sit the cake upright until completely cooled. Frost with Seven Minute Icing or any other white icing of your choice and decorate to look like a lamb.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 42.2 g, Cholesterol 22.4 mg, Fat 8.6 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 5.3 g, Sodium 254.2 mg, Sugar 21.9 g
EASTER LAMB CUPCAKES
I made these little lamb cupcakes for Easter and they were the perfect placemat decorations for my family. Everybody loved them and they are quick and easy to decorate.
Provided by kristen
Categories Desserts Cakes Holiday Cake Recipes
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Frost each cupcake with an even layer of frosting using a spatula or a palette knife.
- Use a skewer to poke 2 holes in the top end of each marshmallow half for the ears. Poke 2 holes at the bottom of the front side for each of the nostrils.
- Cut the black licorice laces into short lengths: 24 small pieces for the nostrils and thirty-six 1/3-inch lengths for the ears and tails. Stick the shorter licorice pieces into the marshmallows where you've poked holes for the nostrils. Stick 24 of the longer pieces into the marshmallows where you've poked holes for the ears. Attach 1 marshmallow head to each cupcake.
- Cover the cupcakes with mini marshmallows, sticking them to the frosting flat-side down. Leave space on the opposite side of the head to attach the tail. Poke a hole there using a skewer, then stick in the remaining licorice pieces for the tails.
- Spread the backs of two candy eyeballs with a bit of frosting. Attach to the marshmallow, positioning above the nose. Repeat with remaining eyeballs.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 70.7 g, Cholesterol 18.4 mg, Fat 12.1 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 3.5 g, Sodium 223.4 mg, Sugar 40.7 g
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