The lamb cake mold (mould)
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Anonymous
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I know this is inconsequential in the scheme of things, but every year as I make the lamb cake, I think about how imo unnecessarily difficult they make it.
Why do they put all these nooks and crannies in the mold, making it a challenge to get the mould greased and floured, and get the cake out--and also to frost it? I would understand if the cake was used without frosting, so all the nuance of the lamb would show, but even with the slightest bit of frosting, all these bumps etc disappear. Do people use this lamb unfrosted? Or did they in the past, and this mould is just the un-improved historical relic? |
Anonymous
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I have never made a lamb cake but I've been fascinated by these threads. You're right! It makes no sense that they would create a mold with intricate little designs that are hard to work with and don't even show up in the final product.
Makes you wonder if maybe powdered sugar used to be used instead of frosting? I don't know, but I'm finding myself really wanting to make this cake. Where did you find your mold (mould)? |
Anonymous
| Isn't the lamb sometimes molded out of butter? It could be a multi-purpose mold for cake, butter, or even chocolate. |
Anonymous
| Jello. |
Anonymous
| I mentioned it on the other thread, but you can bake a loaf of bread in there. |
Anonymous
Jello? How do you get the two halves to stand up together? Another PP, I think you are right, it must be used for butter too. |
Anonymous
OP here. This is not mine--maybe this has less nooks/crannies--but it's the same "historic" or "authentic" lamb as in the old days: http://www.amazon.com/Nordic-Ware-Spring-Lamb-Cake/dp/B000O5NR5Q/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1428166089&sr=1-1&keywords=lamb+cake+mold The original is a Renalde and it's heavy. |