Mar 14, 2008
The lamb cake pans are not supposed to be baked in two halves. I thought that too, till I found out differently; you'll notice that one half of the pans has tiny air holes in it. You put the whole cake batter into the (well-buttered) half that doesn't have the air holes, which is the bottoml it will be full. Then you put the other well-buttered half pan over it, and snap the two together. It's probably wise to get a piece of string and tie it, too. Then you bake the whole thing in the oven, and it rises up into the top half. You can look online for a recipe to do this, if you like; I'm not sure how long it takes. You can also stick a toothpick through one of the airholes to check doneness.
After you take it out, cool it completely before removing from the mold.
This way, the cake is a whole lamb! I'm not sure if this will work with a cake mix, pound cake is traditional because it has more tensile strength.
—Anne
