Table of Contents
Preheat the oven to the temperature on the side of your cake box. Grease the lamb cake pans thoroughly using two thin coats of Baker’s Joy, or grease and flour by hand Mix cake mix and pudding mix with a whisk to combine. Then add eggs, water, and oil.
Grease the inside of the lamb cake mold using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil). Spread the shortening so all the indentations are greased well. Sprinkle flour inside the pan and shake, then turn the pan upside down and tap lightly to remove excess flour.
Don’t be intimidated by them, a lamb cake mold ($15; Amazon) makes the process doable for the lifelong baker or the baking novice. Just be sure to grease and flour it well so the cake doesn’t stick to the pan!
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).
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