When television videographer/editor Rick Spaulding and I started working together twelve years ago, our most enjoyable conversations were not about lighting, audio or blocking shots. Our favorite chats were—and still are—about his mom’s stew, his daughter’s knack for making Italian cookies from her grandmother’s antique Brigidini press (similar to Pizzelle maker) and Easter lamb cakes from a vintage mold. In Rick’s family, it wasn’t Easter until “Lambie” came out. Here’s his story:
“Early on, my mom Joan and my grandmother would make the lamb cakes the Thursday or Friday before Easter. Then as we got older, Grandma gave her molds to mom and we would make her a cake and bring it over.
We decorated them with whatever cake decorations were lying around; sprinkles, raisins, maraschino cherries, bubble gum-- anything but jelly beans or chocolate because ‘the Easter Bunny hadn’t come yet.’ Our lamb cake was always the table centerpiece and was served after Easter dinner.”
These days you can find newer molds like the Nordic Ware Spring Lamb 3-D Cake Mold pan on line at Amazon.com or your favorite kitchen supply stores. For vintage versions of the lamb and bunny molds, EBay is a great place to start.
A note about the cake: If using a box white cake versus recipe below, add an additional egg and a couple of tablespoons of dry instant vanilla pudding to thicken the batter.
Lamb Cake Ingredients:
2 cups sifted cake flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1 ¼ cup sugar
2 eggs beaten
1 teaspoon vanilla
1 teaspoon lemon juice
3/4 cup milk
Directions:
Heat oven to 350 degrees. Butter both sides of lamb mold generously.
Mix sifted flour, baking powder, and salt. Sift together 3 times. Cream together butter and sugar until light and fluffy.
Add eggs, vanilla and lemon juice, mixing well.
Add flour and milk alternately, beating until smooth.
Pour batter in front section of mold, filling face and ears first. Place back half on mold. Put mold on cookie sheet and bake face down for 40
minutes. Gently lift off back of mold to test if done. Turn over and bake on
back for 10 minutes. Remove from oven and allow to cool for 10 minutes. Remove
back half first, then very carefully remove lamb cake from front half of mold. Allow
cake to cool completely before frosting.
Frosting Ingredients:
1 (8 oz) package cream cheese
1/2 stick butter
1box (pound) powdered sugar
1 teaspoon vanilla
1 teaspoon lemon juice
Dash of salt
1 package shredded coconut
Directions:
Beat together cream cheese and butter. Add powdered sugar, vanilla,
lemon juice and salt. If too thick, add 1-2 teaspoons of milk.
Pat complete lamb with coconut. Coconut should stick to frosting. Use 2 raisins or candies for eyes and mouth. Tie a bow around its neck.