I made my first lamb cake this year. We had one every Easter when I was growing up—a nice hand-shucked pound cake coated with mallow whip frosting stuck all over with coconut, sporting jelly bean eyes and resting on a bed of yet more green-food colored coconut with jelly bean garnish. My mom let me have her lamb mold, so I decided to make one for my family.
Now that the coconut has settled, I realize why these cakes are only made once a year! That mallow whip is a killer. Also, be very careful of those ears. One of my lamb’s ears is aluminum foil prosthesis. He is pinna challenged for you PC folks!
It is going to be weird eating a cake that is looking back at us but I think we’ll manage. Begonia