CAST IRON LAMB CAKE MOLD RECIPES

Steps:

• First, prepare your mold. Coat with vegetable oil, let sit for a few minutes then wipe clean with a paper towel. Then grease and flour your mold, making sure to get all the little areas.
• Preheat oven to 375 degrees F (190 degrees C). Sift the cake flour, then sift again with the baking powder and salt; set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour mixture alternately with the milk. Stir the batter until smooth after each addition. Add the vanilla.
• In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Fold 1/3 of the egg whites into the batter to lighten it, then quickly fold in the remaining whites.
• Fill the face side of the mold with batter. Move a wooden spoon through the batter GENTLY, to remove any air pockets. Make sure not to disturb the greased and floured surface of the mold. Put the lid on the mold, making sure it locks or ties together securely so that the steam and rising batter do not force the two sections apart.
• Put the mold on a cookie sheet in a preheated oven for about 1 hour. Test for doneness by inserting a skewer or wooden toothpick through a steam vent. Put the cake, still in the mold, on a rack for about 15 minutes. CAREFULLY, remove the top of the mold. Before you separate the cake from the bottom let it cool for about 5 more minutes so that all the steam can escape and the cake can firm up some more. After removing the rest of the mold, let the cake cool on the rack completely. DO NOT sit the cake upright until completely cooled. Frost with Seven Minute Icing or any other white icing of your choice and decorate to look like a lamb.

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet., Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.