LAMB (MOLD) CAKE

The TIPS Collection

Preheat the oven to 350 degrees – or to the temperature called for in your recipe

 

Use ONLY pound cake to make this molded cake

  • Other cakes (such as yellow or white cakes) are too soft to hold shape
  • Pound cake mixes (such as Dromedary brand) work fine
  • Total amount of batter yielded by recipe (or mix) should be 3 1/2 cups

 

Generously grease the inside of the mold (both halves) with solid shortening (such as Crisco)

 

Be sure that the shortening coats the small crevices and indentations in

the mold, such as the ears and nose

 

[Alternatives: One listener uses a paste made of 1/2 cup flour, 1/2 cup shortening, and 1/2 cup vegetable oil; another uses a generous amount of the “Baker’s Secret” spray product]

 

Flour the greased interiors of the mold halves with flour, and shake out excess

 

Place the front half of the lamb cake mold face down on a cookie sheet (the front half must be placed this way and is the half that is filled with batter, just in case the batter does not rise to completely fill the back half)

 

Pour the prepared batter into the front half of the mold, making sure that the batter fills the nose and ears of the lamb shape

 

The batter should completely fill this half of the mold – at least to within 1/4–inch of the rim of the mold

 

Place pieces of toothpicks (see NOITE below) onto the batter in the ear areas of the lamb shape to reinforce those delicate parts; if desired, the neck may also be strengthened  by placing toothpicks on the batter in that area, in the same manner as for the ears

 

[NOTE:Our listener, Sally (a cake decorating teacher), writes to point out that wooden picks buried in food can be hazardous – particularly for children. She suggests a much better idea: using SPAGHETTI! Sally says that pasta softens as it absorbs moisture (either from the cake batter, or inside someone’s tummy) but it holds well, and is MUCH safer than wooden toothpicks or skewers. It also is easier to break into whatever lengths you need than are toothpicks. She uses vermicelli for holding together light cakes, and spaghetti where greater strength is needed.  – P.S. In another use, Sally also skewers stacked cake layers with 2-5 long pieces of dried pasta – using more or fewer pieces depending on the number and size of layers – while waiting for the icing to set; then she removes the pasta (she has left the ends sticking out) and covers the tiny holes by smoothing the icing over them with the wet tip of a knife. That way, if the cake is moved before the icing has set it into firm shape, the layers won’t slide apart.]

 

Fit the back half of the (greased and floured) mold onto the top of the filled half

 

Tie kitchen string or twine through the holes or loops located on either end of the mold, to securely connect the top and bottom parts of the mold, and to align the shape (or tie a string around the entire mold)

 

The cake will rise to fill the top half of the mold, as it bakes

 

Bake for one hour – or long enough to form a good firm crust around the lamb shape. If the cake is under-baked, it will be too soft to stand up and support the weight of the shape (the neck could droop – or even break, for example). On the other hand, do not over-bake, or the cake will be dry.

 

Remove the mold from the oven when baked, and immediately remove the back half of the mold from the cake.

 

Allow the cake to cool in the front half of its mold for about 1/2 hour, then very carefully turn it out onto a cake rack to cool completely – taking care not to break off the ears. [Note: the cake may have to be gently loosened from the sides of the mold with a knife – but will more often pull away from the sides of the mold as it cools, so this step will not be necessary]

 

Be sure to remove the cake from the mold while it is still warm (but not before it has cooled for a short while), that way it will unmold most easily

 

Allow the cake to cool completely before frosting

 

Gently brush the crumbs off the cake (using a soft pastry brush) before frosting.

Frost with bittercream or other white, fluffy frosting – and gently press coconut all over the lamb to represent its “fleece”

 

Press raisins, peppercorns or cinnamon candies into the face of the lamb to make its “eyes”

Press a red candy into the tip of its nose, if desired