Every year I make an Easter Lamb Cake. It is Tradition.
I use this mold, which is 80+ years old,
and the cake looks like this before frosting.
We do a celebratory Slaughter of the Lamb every year, wherein the youngest person in the room who can safely wield a knife gets to cut off its head. This is done in loving memory of my mother, who baked a lamb cake every year and didn’t let us eat it until Easter Week was over and the cake was dry and hard and terrible. So we bake a good cake and everyone gets to eat it that day. And to make it more fun for the kids, I started giving them “blood” when they cut off the head, as they requested.
Frosted lamb cake, and aftermath, with lingonberry jam this year.
