Recipe: Lamb Cake Mold Instructions and Tips

Lamb Cake Mold Instructions
rec.food.cooking/1995

Marcie G. Mastracci:

Use any recipe that makes a rather firm-textured cake. These are the directions that came with my mold:

Grease and flour the mold. Put it on a cookie sheet. Fill the bottom of the mold until it's full and then attach the top with wire or something so the rising cake doesn't lift up the mold. (The bottom of the mold is the top of the lamb, by the way.)

Bake for about 50 minutes and check for doneness with a skewer or toothpick. If necessary, cook for another 10 minutes until done.

Let the whole thing sit for a few minutes before removing the top. Wait 10 minutes more before removing the cake from the bottom. If it sticks, run a knife around the edge of the cake to loosen it. Cool it on a wire rack. Then knock yourself out frosting and decorating it.

My lamb's face fell off when I took it out of the mold, but I just stuck it back on with icing & you can't tell the difference. I'd say the whole thing could probably fall apart & after icing & decorating, no one would be the wiser.

Mary Gallagher:

You definitely need to grease and flour the pan, as a matter of fact grease it well. If your pan is a Wilton 2 piece pan it has a front and back. You fill one half with batter and put it together to bake it. Tie it with a string before you put it in the oven so it will stay together and not pop apart.

Any cake batter will work in the pan also. Here is an important tip for you too, place a cookie sheet under the cake pan to catch any that spills out of the pan. You will probably have some spillage and it will be caught in the pan instead of your oven.

There should be a very small hole in the pan on the back piece more than likely. This is where you will test it to see if it is done by sticking a cake tester in it. Of course the part with the hole will also be the part that DOES NOT get filled with the batter.

bmailman:

Tips from Martha Stewart Living show:
Any firm cake is fine, pound cake-types are best. Grease and flour the mold heavily. To help prevent sticking, chill for a bit before filling with batter. When it comes time to fill the mold, do it face down, so that gravity will force the batter into the detailing.

For frosting, she recommended putting an undercoat layer on the cake, and then taking a pastry bag and doing "squiggles" all over to represent the wool. The undercoat serves to mask the cake underneath and provides an even color. She took a ribbon and tied it around the cake's "neck".

When frosting the cake, lay down a two pieces of waxed paper that will overlap under the cake on the serving plate. Then after you've frosted the cake, you can remove the waxed paper strips by sliding them out and you've got a cake plate without messy frosting on it!