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Baking of Lamb, Rabbit, Chicken and Santa Cakes

Bake your lamb mold at 360 degrees F for about 27 minutes; remove cover gently to check if done. When you are sure your cake is baked; remove from oven and set aside. Do not remove top at this time. This will let the cake steam in the mold and make it easier to remove the cake. Let cool until you can handle the mold with your bare hands so not to burn yourself. When you remove the cover gently work the ears loose with a knife or scrap along the bottom of the mold this is usually were the cake will stick.
For rabbit cake bake about 22-min. check cake as you would with a lamb mold. Use same procedure to remove the cake.

Seasoning your Molds:
Before baking, cure your molds, aluminum is very porous, brush the inside of the mold with lard or a good vegetable shortening. Place both halves in the oven with the inside of the cavity facing up. Bake at 400 degrees F for 20 to 30 minutes (this may cause some smoke). Do this twice to cure your mold; this will prevent sticking during cake removal.
After the mold is cured wipe the mold out with a paper towel and grease back with vegetable shortening or pan release. Before depositing cake mix, dust the inside of the mold with bread flour, this will prevent the cake from sticking.

Tips:
If you have an outside grill cure the molds outside in the grill.
This will keep from smoking up the house.

Fill mold extra full if you have a stiff mix. Bake on a sheet pan to catch any run off, using a pound cake mix the cake will be denser and stand up better.

Run a meat skewer through the head and neck of the lamb after baking. This will help to support the cake.

***CAUTION
DO NOT clean your molds with a caustic material such as lye, this will destroy your molds.

Molds can be washed in the dishwasher.

 

 

Product

Price

Large Lamb Mold
$39.95
Rabbit Mold
$39.95
Large Santa Mold
$39.95
Large Chicken Mold
$39.95



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