Lamb Cake Recipe

Recipe By : Chef Edward @

Ingredients -

1 1/4 C. Sugar
4 oz. Butter
4 Lg. Eggs
4 oz. Milk
2 1/4 C. Flour, sifted
1 Tbsp. Baking Powder
1/2 tsp. Vanilla Extract

Cream Cheese Frosting -
1 1/2 lbs. Cream Cheese
3 oz. Sugar
1/2 tsp. Vanilla Extract

Method -

Pre season your cake mold once every season. Rub the inside of it with margarine or crisco and bake it in a preheated oven at 375 f. for 20 minutes. Remove from the oven and let it cool off. Start to make the cake batter. In a mixer with the paddle attachment cream together the butter and sugar until it is light and fluffy, add vanilla, scrape the bowl. Add the eggs one at a time, mix on medium until blended. In a separate bowl combine all dry ingredients and wisk together, sifting will produce a lighter cake texture. On low speed add part of the flour and some of the milk, repeat until blended. Wipe out the cake mold and regrease it with margarine or Crisco or non stick oil spray, be sure to get the edges of the mold. Pour the batter into the front of the mold (front piece should be face down on a cookie sheet) and set the back of the mold on top. Heap up the batter, if you have extra make a small loaf pan (it depends on the size of the mold you are using). Secure the mold in place with string if you like (often not necessary). Bake in a preheated oven at 350 f. for 1 hour. Allow the cake to cool in the mold for 15 minutes and then use a butter knife to pry the mold apart. Remove the back of the mold first, if it breaks, you can repair it with icing later! Run a paring knife around the edge of the front part of the cake very lightly, turn the mold over so the cake is in your hands and gently remove the cake from the front part of the mold. Let the cake cool for several hours before icing it. We prefer to use a cream cheese frosting or a light buttercream for this cake. The cream cheese recipe above is nice and light. Beat all the ingredients together in a mixer with paddle attachment on medium speed until fluffy. Scarpe the bowl and reapeat several times. Spread it onto the cake with a cake spatula and then use a small star tip in a pastry bag to make the fur coat. Black jelly beans make nice eyes and coconut dyed with green food coloring look like grass around the base of the lamb.

Chefs Notes - The cake pictured was the first cake that I made in one of these heavy cast molds. It is not that difficult and you can master it with practice. After removing the cake from the mold place the mold in warm soapy water, clean it and wipe it dry. Our heavy aluminum cake molds will last for generations with proper care. These cake molds also work well with a regular boxed cake mix.
Why not build the whole set! Click here www.chefdepot.net/cakemolds.htm

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