It's easter and you know what that means - thousands of home bakers will be baking a variety of lamb, egg and bunny shaped cakes again. Is it time to go through another round of intense holiday baking? You bet it is!
Three years I was following my Mom's tradition of baking lamb cakes for everyone. The pandemic hit and for two years Easter was a small affair with a lovely small cake from my local Acme. Now that life is back to normal, I'll be back at the Acme in search of cake mixes, Dream Whip for body, confectioner's sugar and flour.This mold will see active duty again this week and next for Orthodox Easter,It also means a thorough oven cleaning as well.
Of course there are questions and planning. For one friend, maybe a vanilla cake with a strawberry icing. For my house - the ever popular chocolate cake with a coffee frosting for a little brown lamb. Greek Orthodox friends always want the traditional vanilla cake and vanilla frosting - there can be no other.I've been checking out my go to and best website for frosting recipes Two Sisters to see if there's a different type of coating to try. Then there's the question of full vegan for friends. Do I add almond milk and Just Egg to their cakes as well or can I use real eggs and milk for a fuller bodied cake? The decorations also count.Luckily food coloring has an indefinite shelf life so I can use the ones from the last lamb cake frenzy. As for the chocolate lamb, chocolate decorations work best, so it's buying a new tin of cocoa (and plan making and baking everything from mole to chocolate meringues this Spring). I know I'm not doing a tester cake like I did the last time. There was so much cake by Easter time. I will also need cupcake papers because there will be extra batter and icing. The overage will yield two or three little cakes which are fun to decorate.
Yes, lambing season is here. That means my oven will be busy once more creating the cake everyone loves.It is a lot of work, but to seeing smiles of gratitude are worth all the baking and frosting.
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