Easter Lamb  Cake

INGREDIENTS

You'll need flour, baking powder, salt, eggs, sugar, shortening, vanilla, milk, cream cheese, butter, powdered sugar.

INSTRUCTIONS

Generously spray both sides of the cake mold with baking spray and dust liberally with granulated sugar.

INSTRUCTIONS

Whisk together the flour, baking powder, and salt in a small bowl and set aside.

INSTRUCTIONS

In the bowl of a stand mixer fitted with a paddle attachment cream together the shortening and the sugar until light and fluffy, about 5 minutes.

INSTRUCTIONS

Whip the egg whites until thick enough to hold stiff peaks, set aside.

INSTRUCTIONS

Add the egg yolks one at a time. Stir in the vanilla extract. Fold in dry ingredients & egg whites.

INSTRUCTIONS

Fill front end of the cake mold with all of the cake batter. Place toothpicks inside the batter along the lambs ears, head, and neck for added support.

INSTRUCTIONS

Place the back half of the cake mold over the top to seal. Tie together with butcher’s twine. Wrap the head of the cake mold in a layer of aluminum foil.

INSTRUCTIONS

Bake for 45-55 minutes. Cool cake in mold on a wire rack for about one hour, or until just barely warm to the touch.

INSTRUCTIONS

Decorate with frosting and food coloring.

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