It’s a Springtime Dinner Delight!

This sheep-shaped Easter Sunday main course is the savory reinvention of the classic lamb cake. Perfect for that post egg-hunt holiday dinner served with pride alongside your favorite springtime side dishes.

What you’ll need:

3 lbs your fave meatloaf mix
4 lbs potatoes mashed
1 bag of frozen corn
1 bag of frozen peas
Bunch of carrots

Dyed Easter Eggs

Lamb Cake Mold (find it here)

Large piping bag with star tip

14″ round platter

Instructions:

Bake your favorite meatloaf recipe in each of the two sides of the lamb cake mold. Remove from pans, drain off all that excess fat. Fill star tipped piping bag with mashed potatoes. “Glue” lamb front and back together with mashed potatoes. Firmly place whole lamb loaf on mound of mashed potatoes. Finish lamb with piped mashed potatoes to resemble a thick coat of wool. Finish mashed potato mound with thawed peas and corn. Quarter carrots and press into mashed potato base creating a starburst. Give your little lamb a face of pea eyes and a small carrot chip nose/mouth combo. Then circle the delightful dish with 18 dyed eggs. Ring the Easter dinner bell, gathers guest around the dining room table and present your Easter Meatloaf of Lamb. Take time to let everyone take pix, slice, serve and enjoy! Happy Easter … meatloaf of lamb !!!

Since the hubs doesn’t like pumpkin pie, we substituted peach for the pumpkin. As such, we called our creation the Cherpeaple.

A spring form pan and long slow cooking for each cake seemed to be the trick for us. It was a HUGE hit at our family Christmas celebration. Thanks Charles! We couldn’t have done it without you!!

For Thanksgiving I created the Pumpumpum, a variation on the Cherpumple, except with only pumpkin pies. For Christmas, I decided to go a bit further and place cookies INSIDE the pies as well!

While only two layers, one pumpkin pie had sugar cookies, and the other had chocolate chip. The cakes (chocolate and butter) were dyed red and green for the holiday occasion. Iced with buttercream, crushed Oreo cookies were placed on the side, and Mint Milano’s on top of the cake(s) with M&M’s in the middle.

The bottom layer cracked and our Frosty the Cheeseball Man kept falling over. We ended up putting a chop stick down through to keep him vertical. Once the heat started he just laid over on his back in his pool of Rotel. I kept the heat low and he smiled up at us throughout the party, so happy we were devouring him!

We have a yearly Turducken party. This is the Cherpumple to go with this year’s Tuduckenen (turkey, duck, chicken and game hen).

Created for the office holiday baking competition, hence the Christmas Tree theme. Needless to say it was a success! Used homemade pies with store-bought cake mixes and icing.

This recipe was brought to my attention by a colleague informing me that my label design for Burgundy Pearls was featured in your fabulous blog.

I was SO EXCITED to find this in time for an upcoming Mid-Century Potluck party that I did up my “do,” donned my best party frock, and brought a mouthwatering, marvelous, utterly fabulous Astro-Veggie Christmas Tree of the Future for the amazement and dining delectation of the guests!!!!!!!!

Unfortunately, $50 worth of olives and veggies and 220 toothpicks later, I discovered the party was scheduled for the FOLLOWING Saturday. So my good-natured date suggested we bring the tree to The Alley (Oakland’s piano bar), where we shared it with a crowd of torch singers who were glad of the extra olives for their martinis – and managed to have a delicious time of it, despite my scheduling fail.

Thanks for the fun! Happy Olive Days!
–
Kimberly Cross
Burgundy Pearls Art Director and
Party Ditz Extraordinaire

P.S. Incidentally, “Bu

This was our third year, and it just keeps getting better. This year I used the icing as a crumb coat, then covered it with cool whip. Oh, and a turkey made out of gum paste to finish it off.

What better dessert to go along with our Thanksgiving “TurBaconEpic” than a “Cherpumple”?!? I made a cherry pie in chocolate cake, pumpkin pie in yellow cake, and apple pie in spice cake, with cream cheese icing. It turned out great and was delicious!

I used spring-form pans, and the bottoms of the cake didn’t cook very well. Once they cooled, I had to flip them over and re-cook the bottoms (now the tops) for a bit, so next time I might try pre-heating the pans to hopefully cook the bottom better. Thanks for the recipe, Charles Phoenix!!

It started off harmless enough, back in March, I stumbled across a silly post about something called a Cherpumple on the website That’s Nerdalicious. That naturally prompted me to forward it to my expert baker friend where we had a hearty laugh over the whole concept. The photo was both entertaining, “Who would even think to make a thing like that?!” and horrifying, “OMG who would even eat a thing like that?!” and after a few quick emails back in forth it was all but forgotten.

Or was it…?

The Cherpumple topic kept creeping up over the comings weeks and months, but the conversations started to be more about the “how’s” and less about the “why’s” someone would even to begin to make such a thing. Obviously more research had to be done. Extensive Google-ing brought us to Charles Phoenix’s website which not only had a very entertaining how-to video but a recipe and fan examples!