Lamb Cake Mold (light aluminum)

Item #3879
Shipping Wt. 1.50 lbs.
Availability: In Stock

(light aluminum)

Bake and decorate an old-fashioned Easter lamb stand-up cake! Two-piece mold creates an easy-to-bake and decorate freestanding cake. Made of formed aluminum; 10" long x 7-1/2" tall x 3" wide. Use any standard cake mix or recipe. Instructions and recipes included. Made in USA
Manufacturer's use and care instructions:

1. Before initial use and after subsequent uses, hand wash with warm, soapy water. Not recommended for dishwasher use, as discoloration will occur (but will not affect baking properties).
2. Season pan with a solid or spray vegetable shortening before each baking use or line with parchment paper.
3. Scouring pads and metal utensils may scratch pan, but will not affect baking performance.
4. Aluminum is reactive to the acids in certain foods such as vinegar and tomato products which may darken, pit or corrode the pan.

More tips for use:

1. Grease the lamb pan thoroughly, liberally applying shortening with a paper towel and carefully going over every bit.

2. Flouring your pan is MUST! Keep an eye out for "naked" spots after flouring and go back over those with more shortening, then flour.

3. Fill your lamb on the "face" side of the mold. Put your lamb mold face-down on a large cookie sheet or sheet pan. Fill to just under the rim with cake batter. Carefully spread batter to fill the ear cavities to ensure that your lamb actually ends up with ears. If you don't do this, there is no guarantee that the batter will fill the ears during cooking.

4. Add structural support to your lamb cake before it is baked, with one toothpick in each ear and a thick food-grade bamboo skewer or pick in the neck. The skewer should be placed about one inch in from the top of the head and extend into the body. Poke these supports down slightly into the batter and make sure they are covered with batter.

5. Tie the lamb cake mold shut with cooking twine; this eliminates leakage and lets the cake rise into the second half. Make strings are tight and hold the mold closed! Even little gaps can let batter leak out.

6. Bake cake for the maximum amount of time called for in the recipe. Since the mold is closed, there isn't a way to check whether or not cake is done in the center. Unless you know your oven and have made your recipe so many times that you know exactly how long it takes, it is best to just leave the cake in for the maximum time called for in the recipe.

7. Cool cake properly before removing from mold. Your lamb will crack apart if you try to remove it from the pan too soon. Let cool for 15 minutes after removing it from the oven. Then cut the strings on the mold and remove only the back half. Let cool for another 15 minutes before flipping the lamb over and attempting to remove the front.

8. Use a sharp knife to completely loosen edges on the face side before trying to remove from pan. Carefully pull the cake back from the edge to make sure it is free.

9. Let your lamb cool and firm up completely (about 90 minutes) before trying to frost it.

10. Use a sharp knife to cut off the bottom ridge created by the mold. This will give the lamb a good solid base. Spread a thick stripe of frosting on the plate or base you intend to use for serving; gently pick the lamb up and place it directly on the frosting stripe and make sure it is secured.