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LisaD
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| Posted: April 12 2006 at 8:20pm | IP Logged
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JennGM wrote:
| Wow, all these menus are just so tasty! I'm drooling reading this thread. Now tell me, do you usually have a set menu for Easter? Or every year do you try out different things/ |
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We always have lamb for Easter, unless we are at my parents' house (then it's usually ham). Lamb just seems so ...springy! Always asparagus, prepared different ways on different years. I think we will have it roasted this year, with fresh parmesan on top. I would make a lamb cake every year, if I could figure out how to do it right!
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Rebecca
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| Posted: April 12 2006 at 8:31pm | IP Logged
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LisaD wrote:
| I would make a lamb cake every year, if I could figure out how to do it right! |
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Lisa, this is my problem also! I have the lamb cake mold and I must have tried a half dozen times to make this cake. Everytime, no matter what I grease the pan with, the poor creature is missing some part of him.
No one wants a headless or legless lamb cake for Easter so I have shelved the mold until I get some tip on how to do it right.
Let me know if you figure it out! 
God Bless,
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Elizabeth
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| Posted: April 12 2006 at 8:57pm | IP Logged
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Rebecca wrote:
LisaD wrote:
| I would make a lamb cake every year, if I could figure out how to do it right! |
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Lisa, this is my problem also! I have the lamb cake mold and I must have tried a half dozen times to make this cake. Everytime, no matter what I grease the pan with, the poor creature is missing some part of him.
No one wants a headless or legless lamb cake for Easter so I have shelved the mold until I get some tip on how to do it right.
Let me know if you figure it out!
God Bless, |
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Don't give up! I'll post a foolproof recipe tomorrow. The trick is the greasing and flouring, the recipe itself and how you let it cool...but that's too much for me tonight.
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Mom to 9 miracles-Welcome Sarah Anne, our "October Surprise!"
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Jenny
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| Posted: April 12 2006 at 10:39pm | IP Logged
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Elizabeth wrote:
Rebecca wrote:
LisaD wrote:
| I would make a lamb cake every year, if I could figure out how to do it right! |
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Lisa, this is my problem also! I have the lamb cake mold and I must have tried a half dozen times to make this cake. Everytime, no matter what I grease the pan with, the poor creature is missing some part of him.
No one wants a headless or legless lamb cake for Easter so I have shelved the mold until I get some tip on how to do it right.
Let me know if you figure it out!
God Bless, |
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Don't give up! I'll post a foolproof recipe tomorrow. The trick is the greasing and flouring, the recipe itself and how you let it cool...but that's too much for me tonight. |
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One of our priests received a Lamb Cake in the mail from his sister a few years ago. "In the mail" we all thought!! until he told us his sister always make the "cake" out of rice crispies 
Jenny
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teachingmom
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| Posted: April 12 2006 at 11:13pm | IP Logged
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All this talk about lamb makes me have to add that I had lamb tonight for the first time in years. We went over to my parents' house to celebrate my dad's birthday (which was yesterday) and my mom made roast lamb. She admitted that the reason she has never made it for an entire family gathering is that two of my sisters-in-law don't care for lamb. That, coupled with the fact that I've never tried to make it, mean that the last time I had it was probably when my grandmother was still alive.
I just love the taste of lamb with onions swimming in gravy! For many years that was the special meal that my grandmother would make for us when we would come to visit. The wonderful taste is all tied up with memories of her and the great smell of her kitchen when we arrived after a day of driving. Mmmmmmmm!
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Michaela
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| Posted: April 13 2006 at 2:50am | IP Logged
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Elizabeth wrote:
| our cake will be a lamb-shaped pound cake with hazelnut frosting. |
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Elizabeth, would you mind sharing your recipe for hazelnut frosting, puh-leeeze?
We usually sprinkle powdered sugar over our lamb. It's what my momma did...so that's what I've always done.
However! A hazelnut frosting sounds much better.
Plus, my mom is joining us this year, and she loves hazelnuts.
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Michaela
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Elizabeth
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| Posted: April 13 2006 at 6:35am | IP Logged
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Follow the Wilton instructions for baking to the letter, including the cooling instructions.
Here's the recipe for a pound cake that is dense enough to fill the nooks and crannies, stand up alone in the pan half, and hold the shape:
1 1/2 cups butter
1 (8 oz) package of cream cheese
2 3/4 cups sugar
6 eggs
3 cups cake flour
1 1/2 tsp vanilla
Have all ingredients at room temperature.
Beat butter, cream cheese and sugar until light and fluffy. Beat eggs, one at a time. Sift flour and add to batter. Add vanilla; mix well.
Place batter into a greased and floured pan; follow Wilton baking instructions.
I usually double this recipe and I have plenty to completely fill the lamb pan and some leftover batter for a little cake.
Hazelnut Frosting
Ingredients:
1/2 cup Shortening
1/2 cup Butter
5 cups Confectioner's Sugar
4 TBS Frangelico (or more to get the right consistency)
Directions:
Cream butter and shortening with mixer for 3 minutes on high speed. Add Frangelico. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Mix on high speed for 5 minutes.
I double this to account for little fingers in the bowl and helpers "decorating." Last time I made it, I didn't have enough Crisco, so I used half Crisco and half coconut oil. It held its shape fine, but tasted sort of funky. This frosting works to make star-swirls on the lamb. Use jelly beans and licorice for eyes and whiskers. Colored coconut on the plate is a nice touch for grass or just use Easter grass from baskets.
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Mom to 9 miracles-Welcome Sarah Anne, our "October Surprise!"
Real Learning: Education in the Heart of My Home
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JennGM
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| Posted: April 13 2006 at 7:33am | IP Logged
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Elizabeth wrote:
Follow the Wilton instructions for baking to the letter, including the cooling instructions.
Here's the recipe for a pound cake that is dense enough to fill the nooks and crannies, stand up alone in the pan half, and hold the shape: |
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Thanks, Elizabeth for the recipe. I loaned my sister my cake pans, and she was looking for a pound cake recipe. I didn't have the energy to search!
Now, big question, what kind of mold do you have? How many cups does it hold? I have two different kinds, one old aluminum like my mother's and another cast iron or aluminum from Martha Stewart similar to this one. I'm just wondering the volume your recipes makes.
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Jennifer G. Miller
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Elizabeth
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JennGM wrote:
Elizabeth wrote:
Follow the Wilton instructions for baking to the letter, including the cooling instructions.
Here's the recipe for a pound cake that is dense enough to fill the nooks and crannies, stand up alone in the pan half, and hold the shape: |
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Thanks, Elizabeth for the recipe. I loaned my sister my cake pans, and she was looking for a pound cake recipe. I didn't have the energy to search!
Now, big question, what kind of mold do you have? How many cups does it hold? I have two different kinds, one old aluminum like my mother's and another cast iron or aluminum from Martha Stewart similar to this one. I'm just wondering the volume your recipes makes. |
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I have the Wilton one like in the directions I linked.
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Mom to 9 miracles-Welcome Sarah Anne, our "October Surprise!"
Real Learning: Education in the Heart of My Home
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LisaD
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My cake pan is the old aluminum one. It was my grandmother's, and my mother gave up using it because of the sticking. It's not a stand up lamb. I remember my grandmother making the lamb so it was lying down in a bed of grass (coconut colored green) and jelly beans.
I never tried to bake a cake tying the halves of the pan together like the Wilton site says to do! That's why the baking cake always oozes out the side, which makes for not enough batter to get into the face of the lamb.
I'm going to print out the pdf file from Wilton and stick it inside of the cake pan, so I'm not winging it next time I use it.
Thank you, Elizabeth!
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~Lisa
Mama to dd(99), ds(01), ds(03) and ds(06)
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Elizabeth
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Lisa,
It might ooze a little anyway, even when you tie it. But it will fill in the entire pan if you follow the directions. Don't be afraid of overfilling; all that will do is make a mess of your oven. But your cake will look good, so who cares ?
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Blessings, Elizabeth Foss
Mom to 9 miracles-Welcome Sarah Anne, our "October Surprise!"
Real Learning: Education in the Heart of My Home
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JennGM
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| Posted: April 13 2006 at 9:51am | IP Logged
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Elizabeth wrote:
Lisa,
It might ooze a little anyway, even when you tie it. But it will fill in the entire pan if you follow the directions. Don't be afraid of overfilling; all that will do is make a mess of your oven. But your cake will look good, so who cares ? |
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I always place a pan under my cake mold for the oozing.
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Jennifer G. Miller
Wife to & ds1 ('03) & ds2 12/07
Family in Feast and Feria
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JennGM
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| Posted: April 13 2006 at 10:15am | IP Logged
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Here's my menu so far: Jello Egg Jigglers and Italian Ice. We've caught a stomach virus. 
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Jennifer G. Miller
Wife to & ds1 ('03) & ds2 12/07
Family in Feast and Feria
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LisaD
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| Posted: April 13 2006 at 12:16pm | IP Logged
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JennGM wrote:
| Here's my menu so far: Jello Egg Jigglers and Italian Ice. We've caught a stomach virus. |
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Ugh, sorry to hear that, Jen. I remember an Easter 4 years ago where we all had a stomach virus. Not fun. We delayed our Easter celebration for a week...
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~Lisa
Mama to dd(99), ds(01), ds(03) and ds(06)
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Rebecca
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Elizabeth, Thanks so much for the recipe! I am anxious to give it a try. You may have solved my lamb cake quandry...I'll let you know on Monday!
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Meredith
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| Posted: April 13 2006 at 5:02pm | IP Logged
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Elizabeth wrote:
...our cake will be a lamb-shaped pound cake with hazelnut frosting. My kids are cooking. |
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Whoa!! Hazlenut frosting, how did I miss this yesterday!! Would it be good on a regular yellow cake or too heavy do you think??? My other thought was a bunny shaped carrot cake as I have no lamb cake mold  Thanks and Blessed Tridium to all!
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Meredith
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momwise
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Here are some cupcake ideas (from the Cupcake Dr.):
Cupcakes with green coconut and jelly beans and a Twizzler handle
Frost 2 halves of a Vanilla Wafer cookie and stick them on the wrong way (to form butterfly wings). Outline with frosting tubes and garnish with colored sugar. Use licorice whips for antannae.
Cupcake Bouquet...this is really pretty. You cut a 10 in. styrofoam ball in half and lay it on a cake serving stand. You attach frosted cupcakes and flowers with toothpicks until the whole think is filled in. The book says to begin at the top and alternate pink and yellow cupcakes going around until you get to the bottom (you should have 24 cupcakes to start with), then fill in with the flowers (the picture was roses and crysanthamums--unsprayed of course).
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Mary G
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| Posted: April 13 2006 at 8:29pm | IP Logged
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JennGM wrote:
| Here's my menu so far: Jello Egg Jigglers and Italian Ice. We've caught a stomach virus. |
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JennGM,
This happened to us last year -- my dh (who REALLY gets into the Triduum) was so sick on Holy Thursday, I had to take the kids out to dinner so he wouldn't smell cooking and my dd got sick on the way to Good Friday -- somehow I missed the bug but it just was not pretty. We chalked it up to "bearing the Crosses God gives us" even if it was a very "ugly" time!
This too shall pass!
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JennGM
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Mary G wrote:
JennGM wrote:
| Here's my menu so far: Jello Egg Jigglers and Italian Ice. We've caught a stomach virus. |
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This happened to us last year -- my dh (who REALLY gets into the Triduum) was so sick on Holy Thursday, I had to take the kids out to dinner so he wouldn't smell cooking and my dd got sick on the way to Good Friday -- somehow I missed the bug but it just was not pretty. We chalked it up to "bearing the Crosses God gives us" even if it was a very "ugly" time!
This too shall pass! |
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In our family growing up, it wasn't the question of IF we'd be sick for the Triduum, it was WHO. It's inevitable, and I agree, it's part of the Cross of Holy Week.
Now we have all the extended family come together and there always seems to be one or more families missing because of sickness. Last year ds had a febrile seizure on Holy Thursday which was very scary  . Yesterday and today was him...we're just waiting to see who is next! I thought his stomach was doing okay but he lost everything this pm.
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Jennifer G. Miller
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amyable
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Joining you in the sick bay Jenn... day four of a stomach virus for my little 3yo. Offering up the inevitable stress for Gregory!
Also wondering if there is a way to substitute for six eggs in the pound cake recipe!  No...I didn't think so either. Rice crispy cake it is! 
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Amy
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4Real Forums : Tea and Conversation
Topic: What’s on the Menu?--Easter
