It’s Not About a Bunny…It’s About a Lamb

It’s the day after Good Friday and there’s anticipation in the air. Night ended sad and forlorn but dawn brings hints of joy and celebration because Sunday is coming! We whip up frosting in pastels and knead coconut into grass and unwrap the lamb that’s been sitting under Saran because we must have something tangible to remind us that it’s not about the bunny or the eggs or the candy..it’s about a lamb.

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A perfect lamb that was led to the slaughter to buy my freedom. A lamb who willingly laid down His life so that I can live. And this friends is why every year we pull out the mold and mix sugar and butter and cocoa and painstakingly frost and decorate so that we will not forget. Really it’s what’s been happening for generations now in my family and I want to pass it on. The Shepherd becoming a lamb, laying down all for His sheep. A beautiful picture of love and redemption…and it will be right there on our table Easter morning in case we forget.

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Perfect Chocolate Cake

(this is from a dear friend’s family cookbook and she found it in Southern Living. It makes three 9″ cake pans or if you use the Wilton lamb cake mold you will have enough batter left to make one 9″ cake. This recipe works great for the lamb mold because it is a dense cake.)

Combine and stir until smooth, set aside to cool:

1 cup cocoa

2 cups boiling water

Combine and mix until fluffy:

1 cup butter

2 1/2 cups sugar

4 eggs

1 1/2 tsp. vanilla extract

Combine dry ingredients in another bowl:

2 3/4 cups flour

2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp salt

With an electric mixer on slow speed add dry mixture and cocoa mixture to sugar mixture alternating between the two beginning and ending with flour mixture. Do not over beat.

Pour batter into 3 greased and floured 9″ round cake pans. Bake 350 for 25-30 min. until a toothpick comes out clean. Cool in pans for 10 min. and the. Remove and cool completely. (I followed the directions for baking off the Wilton mold box.)

Italian Butter Frosting

(This recipe is my Mom’s and it was on our wedding cake. My favorite frosting ever.)

2 cups butter flavored shortening

6-8 cups powdered sugar

4 tsp almond flavoring

half and half to thin the frosting

Beat ingredients together in mixer adding cream to make it as thin as you need. I kept mine pretty thick so it would hold up as we used it to decorate the cake. (no more than a couple tablespoons). Continue beating until light and fluffy.

 

*The kids loved having fun decorating the extra 9″ cake with the leftover icing.

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