Cake And Frosting For Lamb Mold
Submitted by janiebakes on April 13, 2009 at 11:07 am

DESCRIPTION
cake and frosting for lamb mold

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
CAKE RECIPE FOR THE LAMB, & RABBIT CAKE MOLD:

1/2 C.SHORTENING
1 1/2 C.SUGAR
3 EGGS
1C. MILK
2 1/2 C. FLOUR
4 TSP. BAKING POWDER
1/2 TSP. SALT
1 TSP. VANILLA

CREAM SHORTENING, ADD SUGAR GRADUALLY. CREAM WELL. ADD WELL BEATEN YOLKS AND CREAM AGAIN. ALTERNATELY ADD THE DRY INGREDIENTS, WHICH HAVE BEEN SIFTED TOGETHER, AND THEN MILK TO WHICH THE FLAVORING HAS BEEN ADDED. LASTLY, CAREFULLY FOLD IN BEATEN EGG WHITES. BAKE ON FACE 25 MINUTES AND ON BACK 20 MINUTES. PLACING A TOOTHPICK IN EACH EAR WILL SUPPORT THAT PORTION OF THE CAKE. CUP CAKES CAN BE MADE WITH ANY EXCESS BATTER.

ICING RECIPE FOR THE CAKE MOLD

1 1/2 C. WHITE SUGAR
1 C. WATER
1/4 LB. SHREDDED COCONUT
FLAVORING (VANILLA OR WHAT EVER)
WHITES OF 2 EGGS

BOIL SUGAR AND WATER UNTIL IT THREADS, BEAT WHITES OF 2 EGGS, STIFF, POUR OVER CAKE AND THROW ON THE COCONUT. USE RAISINS FOR THE EYES AND A PIECE OF CANDIED CHERRY OR RAISIN FOR MOUTH.