It’s become some what of a tradition to bake and create a vintage lamb cake for every Easter. I have been making these cakes since 2020 and as I had to skip last years due to travel, I was determined to complete this years cake regardless of whatever else I had going on in my life. Over the years, these lamb cakes have ranged from adorable, to an absolute fail so who knows what this years will turn out like. Let’s grab out lamb tin, our aprons and get started on an Easter lamb cake for 2024. Aprons on!

Relive the previous baking adventures here:
The first and best attempt 2020
The absolute fail disaster of 2021
The one that almost survived the car journey of 2022

Normally for such a lamb cake it’s recommended to use pound cake as it’s quite dense and can hold it’s shape but I personally find it a little dry and I wanted something a bit more fun. After the disaster or 2021 where I added flavouring to the lamb in the way of pandan, this year I was wanting a bit of a break so instead of making cake mix from scratch, I opted for orange and poppyseed box cake. Good old Green’s Orange and Poppyseed was my only option from Woolies so I set out starting my cake. It all came together smoothly and as I’ve made a few of these cakes before I knew to not fill the bottom tin all the way and use lots of butter to grease the pan. I also put kebab skewers into the cake to act as dowels and to help the lamb not lose its head or ears.

When putting a lamb cake into the oven, I always put a heavy cast iron pot on top of it to stop the cake pushing the top tin off and I wrap the ears in an extra layer of foil to stop them burning. All up the cake took about 50 minutes in the oven and then it was left to rest and cool for most of an afternoon. I came home later than I expected the evening before Easter which meant I spent my evening piping icing in what was supposed to be a delicate way but instead was a touch hap hazard. This year I wanted to go for a retro floral vibe as if the lamb had run away to join a 60s hippy commune and now dances with flowers in her wool to Fleetwood Mac. To achieve this I piped pink and yellow flowers surrounded by orange coloured fleece icing. I was very happy to have had some good quality orange food dye left over from an old Halloween bake a few years ago. To give the cake some more details, I used a simple glaze for its face, premade sugar flowers as a flower crown and a sugar eyeball which I covered in black dye for its nose.

This years attempt was struggling to hold up in the heat but overall it came out quite cute and I really enjoyed the colour combination. I oddly have so many versions of this cake that I want to make so I secretly look forward to making them once a year. All my Easter guests said they enjoyed the cake which means it was a success or everyone was just very polite. I had a lot of fun making this cake and I will remember to make more icing next year.

To those celebrating, I hope you all have a wonderful Easter season. Wishing you all lots of delicious treats and love.

Relive the previous baking adventures here:
The first and best attempt 2020
The absolute fail disaster of 2021
The one that almost survived the car journey of 2022

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.