Lamb Shaped Cake

Spring is lambing season, so why not have a lamb shaped cake at any spring ‘doings’ or for an Easter dessert. You see these needed  two pieced cake molds in kitchen stores, antique shops or some general merchandise outlets. Some of these molds are made of cast iron while others are made from aluminum or other light weight material. You pour the cake batter into the front (face) side of the mold while it’s laying face down, place the back half of the mold over the filled front half and then place the closed mold into the oven to bake.

You can use many different materials to decorate the lamb cake with. A black jelly bean for the nose, red hots or Cheerios for the eyes, thin rope licorice for the mouth, shredded coconut for the wool and place the lamb on a bed of green dyed coconut grass on the serving plate. If so inclined, tie a pretty ribbon around its neck and/or sprinkle black raisins (lamb droppings) around the tail of the lamb. You could also place colored jelly beans around the lamb on the ‘green grass’ for kids to pick at during the meal. Use your imagination on decorating this cake.

Any ‘dense’ cake recipe will probably work for you. If you use a cake recipe that bakes light and fluffy, you will have trouble removing the cake from the mold. If you don’t have a good recipe, here’s one for you to use.

2 c sifted flour
2-1/2 tsp baking powder
3/4 tsp salt
1 c sugar
3 beaten egg whites
1/2 c shortening
3/4 c milk
1 tsp vanilla

Sift all the dry ingredients together. Stir the shortening in a mixing bowl to soften. Mix the softened shortening into the dry ingredients. Add milk and vanilla and mix for several minutes to blend. Fold in beaten egg whites and beat for one minute. Grease the lamb mold then sprinkle with flour. Fill the half of the mold with the lamb’s face. Insert a toothpick in the nose cavity for reinforcement. Put two toothpicks in the lamb’s neck for strength. Cover with other half of mold being sure it is closed tightly. Place on cookie sheet. Preheat oven to 370 degrees and bake for 50 to 60 minutes. When cake is baked, let it cool a little before you take the top off. Frost with white icing and coconut and decorate. Warning: If you are going to use this as a ‘smash cake’, don’t use the toothpicks as support. Take your chance that it’ll hold together until the child is unleashed on it.

Keep your fork

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