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.
Was this review helpful?
187 users found this review helpful
The lamb cake pans are not supposed to be baked in two halves. I thought that too, till I...