2. PREP TIME 45 Min
COOK TIME 35 Min
READY IN 1 Hr 20 Min
IN G R E D IE N T S
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2b c je e ns
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2d p g e fo d c lo
ro s re n o o ring
3. Prepare cake mix according to package directions
and bake in two halves of a stand-up lamb cake
pan. Cool completely.
Stick the two halves of the lamb together using
white frosting. Sit the lamb up and frost the
entire lamb. Coat the entire lamb with coconut.
Decorate with jelly beans for eyes, and licorice
for whiskers. Tint any remaining coconut with
green food color and use as grass.
4. INGREDIENTS
1 cup butter
2 cups white sugar
1 cup water
3 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon vanilla extract
4 egg whites
1/2 teaspoon salt
5. Cream butter and sugar; add water. Mix flour,
baking powder and salt; fold into creamed
mixture. Mix well; stir in vanilla. Beat egg
whites until stiff and fold into batter.
Spread batter evenly in a greased and floured
lamb mold (cast iron if you have one or tin).
Bake at 350 degrees F (175 degrees C) for 45 to
50 minutes
6. This white cake is baked in a lamb mold for
PREP TIME 30 Min
Easter and can be decorated to look like a little
COOK TIME 1 Hr
lamb. If desired, spices can be added just before
READY IN 1 Hr 30 Min
adding the egg whites. Some good choices are
anise, nutmeg or cinnamon.
INGREDIENTS
2 1/4 cups cake flour
2 1/2 teaspoons baking
powder
1/2 teaspoon salt
1 1/4 cups white sugar
1/2 cup butter
1 cup milk
1 teaspoon vanilla extract
4 egg whites
7. DIRECTIONS
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.
