Happy Easter from South Chicago Packing!
This year as Easter approached, Chef Pete had the irresistible urge to have a go at a Lamb Cake. Legend has it that this sweet Easter treat hailed from Eastern Europe, but really ascended into majesty shortly after WWII when Wilton Baking and others manufactured affordable lamb molds that every household could have. Chef Pete borrowed one of these molds from our esteemed colleague Chris, who is a long-standing member of the South Chicago Packing Customer Service team. Chris was given this lamb cake mold as a wedding present. The mold is over 40 years old so we were very honored that she let us borrow it for this recipe!
There are many recipes and blogs that revel in lamb cake glory like Retro Ruth at Mid-century Menu. Lamb cakes are fun to make, and delightfully kitschy. Hands-on time is only about 30 minutes, but when you add up the nearly 1 hour baking time, 1+ hours of cooling time, and time to decorate – the whole process could take up to 4 hours. Time well spent, we believe.