For Easter this year I had my dad and my brother and his wife over for lunch with my family. I made a carrot roll with cream cheese frosting (decorated with Swiss meringue buttercream flowers).
This is the first Easter without my mom (she died of cancer right after Christmas) so we’re trying to keep as many traditions of hers alive. She always made a lamb cake in the ancient cast iron mold that was her mom’s (that is now mine), so I did the same. It’s made with a plain yellow cake mix, white icing, and coconut dyed green for grass, like hers were (though without chocolate chips that looked suspiciously like lamb poop this time). The back of the lamb is frosted in a tie-dye type mixture of all the icing since I ran out of white. We hardly ever eat it, but it was great to have it as a decoration!
(The kiddos also decorated a few cupcakes since the lamb cake doesn’t hold a full recipe of batter. Imagine every color and type of sprinkle on four cupcakes, my table, and my floor.)
And the kiddos in question-in no mood to do the traditional spring bluebonnet picture (on a towel because I do not mess around with rattlesnakes and one kiddo is allergic to grass). Bluebonnets are our state’s official flower, and when it blooms people tend to take pictures squatting uncomfortably in big patches.This looks like it’ll be a good year for them in our area.
This delicious project is one of this week’s featured projects! Woot!