This year, for the first time, my traditional Easter lamb cake came out of the mold looking like a lamb. Usually there is a large blob of frosting under the sleek undercoat, further disgusised with a shag of coconut fur, where a hunk of cake adhered to the cast iron sides of the kitchen piece I inherited from my grandmother.
My daughter, encouraged by the success, decided we needed to make a “field” for it to sit in, along with flowers to decorate the meadow. We used a recipe I had been threatening to use ever since Christmas when my British husband thought that having done so well with the essentials of a Christmas Cake, I should learn how to decorate it a la Britannia.
The fondant turned out to be fun to make and easy to work with. I will post final pictures when the decorating is complete.