Other people might have fond childhood memories of lamb cakes covered in white coconut wool at Easter time. In my family we looked forward to a wolf cake each year. An Easter wolf looks something like an Easter lamb. Okay, it looks exactly like an Easter lamb and we only called it a wolf because the year I was finally tall enough for my eyes to be at table top height and I saw the cake sitting in its green coconut grass, it looked exactly the way a wolf does. And obviously I was right, because the cake was called an Easter wolf from then on.
When I got married and wanted to continue the Easter wolf tradition, all we could find in the bakeries in Abilene, Texas, where we were living, was rabbit cakes. But I was lucky enough to find a wolf cake mold at a kitchen shop. It’s a German mold – a Gefu Lammbackform – and the recipe is in German. But it turns out that an Irish friend of mine, whom I’d met while living in Edinburgh, Scotland, had also moved to Abilene and she’s fluent in German. She translated the recipe and we’ve been having the traditional Easter wolf ever since. This year it was a chocolate wolf.