From a reader:
“the dessert I made for Easter dinner this evening, set in front of my “squadron of scotches”
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Sweet!
Squadron of Scotches.
I’m SO using that phrase for now on…
My mother inherited the old iron mold from her mother-in-law.
The ears always had to be held on with toothpicks.
Cellophane green grass was used, with plenty of colorful jelly beans spread about.
We didn’t have the glorious cross though… beautiful, Father.
My mother-in-law makes an almost identical cake, but yours is much cuter. Don’t tell her I said so. :)
Every year, though, DH & I have to fight off the temptation to bring along a syringe of red food dye and secretly inject it into the neck. There’s always a little bit of squeamishness anyway when it comes time to decapitate the poor little lammy, and if something resembling blood came squirting out… It would make for a truly memorable Easter, but we might be permanently banished to the kiddies table.
Wow!!! Looks great Father. I admire your culinary/ baking skills.
Have a happy and blessed Easter!
Wow, reader, that is impressive. I always wished to make one of those ever since my friend’s First Holy Communion when I was young. That’s beautiful!
But where is the Laphroaig?
It looks like my Bichon!!!!
Beautiful!
kyle,
Where, indeed?
Irma Rombauer’s old Joy of Cooking has complete instructions for the Easter Lamb Cake.
Love, love, LOVE the flag!
P.S. Fr. Z, if you ever change planes in Atlanta, we will pass our squadron in review for you (my husband is a collector of sorts. I just drink Laphroaig 10 y.o. and leave the details to him.)
American Mother: Laphroaig… good stuff. Lagavulin 16 also catches our attention.
Good to know you can have a little bit of Hedonism in you from time to time! I see a few of my favorite malts there, but not my most favorite, Clynelish.
My hubby is the Lagavulin fan. You could throw a rock from one distillery to the other, but they are completely different in style and flavor. Lagavulin is just not my tipple.
I highly approve of your Balvenie selection, though!
Don’t know much about Scotch (not a drinker of wine or hard liquor), but I do know the Easter Lamb cake! Almost a shame to eat, it’s so cute!
@ Margaret: Ewww….putting red dye in the neck and having it spurt out when the head is lopped off…ewww…
@ AnAmericanMother: That flag looks like the St. George portion of the British Union Jack!
I’m always impressed by your cooking talents, Father Z-and this one ‘takes the cake’. [ducks]
irishgirl,
The English “lamb and flag” (a fairly common pub name and sign) almost always has the St. George cross on it – as in the Middle Temple seal
But originally, even in England, the Agnus Dei usually carried a cross rather than a flag.
The Moravians (who are of Bohemian origin) also use the lamb with the red cross flag on their seal, but I don’t know when they adopted that seal.
Well, dear Father Z, your little lamb looks much nicer and more professional than mine did. I have a two-part metal mold that I bought decades ago while living in Germany. It requires that I bake the cake with the lamb standing on its head! I used the recipe from my tattered and spine-broken 1953 reprint of Rombauer’s JOY OF COOKING. Years ago, I made this for my children and recently have been making it for my grandchild. For the very first time, I devised a banner similar to yours. Grandchild was impressed; took the banner home along with the lamb’s head .
Thanks for showing the picture. Are those mint leaves ’round the base? Great idea for next year, with lamb on a white paper doily.
MMMMM….Balvenie. Now, a taste of that would be just fine now (though at work, probably not appreciated).
Okay, I have never been envious like this before!
I’ve been saving up to buy a bottle of Belvanie Portwood for 2 years, and recently we had an emergency that required the money elsewhere. How is it?
Ooooooo….BARANEK! Well, I’m not Polish, but that’s what it’s called, I’m pretty sure. The lamb cake I mean.
I am so incredibly excited about seeing this lamb cake, because about four years ago I was fortunate enough to purchase not one but TWO old, iron cake molds at our parish, and about three years ago I actually made a lamb cake! I have pictures of it too, and was amazed it came out at all, and, adorably, I must say.
However, problem. It looked better than it tasted.
If you, Fr. Z., or anyone, has a really great recipe for a lamb cake using the old molds, would you please share it with me?
Do you eat your lamb cake? Or is it just decoration? This one is superb!
Athanasius, your comment is funny!
Ok, stopped long enough to read helpful comments. Joy Rombauer, old Joy of Cooking. Got it!
Last comment on the Lamb Cake. I did some “research” and found the Joy of Cooking recipe so many seem to use for the lamb cakes, but much MORE, on the website Pinterest. Gee what a great website. Lots of recipes, and a lady tried out 8 family recipes in order to find the best recipe for Lamb Cakes. She posted it, and I’m going to try it. I wish I remembered to make one this Easter! I’ll be ready next year.
@ An American Mother: ‘The Lamb and Flag’-of course! I think I may have seen more than a few of those pub signs during my long-ago (and still cherished) visits to ‘Old Blighty’! Still, the flag does resemble the banner of St. George…..
Father Z’s lamb cake sure looks delicious…. [Is it mine?]