I make a lamb cake every year. It was very difficult for me to find a lamb mold to use, but a co-worker (who knew I was looking for one) found one at a garage sale and bought it for me for 10 cents. Inside, there was a hand-written recipe from 1949. I tried the recipe, but found out that a boxed pound-cake mix works much better. The secret seems to be:

(1) Use pound cake, not white/yellow cake and

(2) Butter and flour the pan liberally before puring the batter into it.

Good luck!