Baking 2022’s Vintage Easter Lamb Cake

This is becoming a yearly tradition here on my blog and Instagram but it’s time to share this year’s Vintage Easter Lamb Cake baking adventure. This is the third year we’ve given this cake a go and after last year’s absolute catastrophe, this year can only be an improvement. This year I was inspired by my favourite type of sheep, the ones with the dark heads and feet; I used to see loads of them on my travels so as I still don’t have a holiday planned, that’s the type of sheep we will be creating. When it comes to the recipe, I will be using my normal pound cake recipe which you can find here. To match the colour tones of my desired sheep, I will be adding a little bit of cocoa to my batter to make a light chocolate cake. Aprons on!

I decided to bake this year’s cake in the evening and decorate it the following day. A lovely surprise this year was that hubby decided to help me out which was really lovely as I love spending time in the kitchen with him. We started by creaming the sugar and butter together, which smelt amazing and then adding in our dry ingredients. Whilst adding our wet ingredients, (vanilla and buttermilk), I noticed the batter was looking a little dry and more like cookie batter than anything else. Oh dear, we forgot the eggs. Good save MonMon. As the batter was mixing away, I began greasing up our lamb tin with butter. I really took my time getting into all the nooks and crannies to make sure the cake wouldn’t stick. As a final precaution, I also floured the pan just to make sure our lamb comes out in one piece.


After last year’s disaster, I made sure to add bamboo skewers as an extra structure to the lamb’s body, head/neck and ears. Although they were added last year, our head still fell off so this year, I was determined to make sure it would stay on. With the front lamb pan filled, the back pan was added and our lamb was popped into the oven for almost an hour. I made sure to weigh it down with a heavy pot as modern tins are a lot lighter than true vintage ones and I didn’t want the cake batter to ooze out. Once removed from the oven, she was left to cool inside the tray for a while before being removed from its tin and left on the bench upright overnight.

The next morning it was time to decorate. I started by making a glaze out of milk, cocoa powder and powdered sugar. I poured the glaze over the lamb’s face and legs and waited about 20 minutes before adding the second layer of glaze. You don’t have to add a glaze or even multiple layers of glaze but I just like how it looks so I add up to four layers and give it the time it needs to dry. Once my glaze was to a thickness I was happy with, I filled a piping bag with vanilla icing and began to pipe a small circle pattern to the main body of the lamb. I knew I wanted at least two brown tones on my lamb so I covered the body with vanilla, added a little bit of cocoa powder creating a creamy brown and added that to the top part of the legs and bottom part of the neck in the same circle patterns. To finish off, I added even more cocoa powder to the icing turning it a deep brown and I finished piping the “wool” onto the lamb’s head and face, and legs. I left one of the lamb’s front feet uncovered but I accidentally forgot about the back legs so they were covered in wool.

I learnt last year that googley sugar eyes look a little silly on a lamb cake (but also kind of funny), so I instead pipped some eyes and a nose using black icing. To finish off my lamb, I added some sugar flowers leftover from my birthday cake smash in patches on his head and along his bottom legs. If I had desiccated coconut I would have dyed it green and made it look like grass but for now, it would just have to do on my cake stand. She was ready!

I was so happy with how the cake turned out that I decided I was happy for it to be gifted to my inlaws. I normally have Easter lunch with them and have long wanted to bring a cake and this year, it was my chance. The only thing standing between me and my dream of gifting dessert to my mother in law was a 35-minute car ride. Let’s go.

And then we had to brake suddenly and we all know Newton’s second law of motion. A body at rest will remain at rest, a moving body will continue to move in a straight line at a constant velocity until acted upon by unbalanced forces.

I saved the cake tray but the lamb went catapulting into the airbags and all over my legs.

I had no choice but to grab it with my hands which totally ruined the icing and that’s how my lamb got a nose job. Upon impact with the airbags, my lamb’s nose got shoved into its forehead and this is what I had to present my in-laws with.

Upon arriving at their home, I waddled inside and then had to wash icing off from my legs, arms and hand and dress. Yeah, a great way to make an impression Mon. Alas, our lamb was still edible so my in-laws very kindly carved him up after dinner was eaten and they all politely said he was edible. The leftovers, a severed head missing an ear, were taken home and presented to my father as an additional snack the next day.

Thus, this ends the adventure of this year’s Vintage Easter lamb cake. I have gotta say, it was a bit of a rollercoaster but in the end, it was eaten and not given to the chickens. I’m already thinking about ideas for next year’s lamb cake so if you have any suggestions, please let me know so I can add them to the brainstorming list.

No matter what you are up to this Easter weekend, I hope you are safe, healthy and happy. Happy Easter everyone.

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Note: This is not a sponsored post. All opinions and thoughts expressed are solely my own and not influenced in any way. There are no affiliate links and I do not benefit from any link clicks or purchases made.

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