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Thoroughly grease and flour inside of a 3D lamb cake pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition. Add cream of tartar to egg whites; with clean.
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Set 2 sticks of butter (1 cup of butter) at room temperature. Add to a stand mixer (or hand mixer in a large bowl) and beat until smooth and creamy. Add 2 teaspoons of vanilla. Start adding 4 cups of powdered sugar and 1 to 2 tablespoons of milk very slowly alternating the sugar and the milk.
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Lamb, a symbol of renewal, has long been at the center of Easter tradition. Now even the vegetarians at your Easter feast can enjoy a taste with this adorable lamb cake.
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Bake The Cake. Preheat oven to 350ยฐ. Make your cake batter according to box instructions. Open up your lamb cake pans and spray them liberally with cooking spray. Fill the base cake pan with batter up to the top ledge, set the other pan on top. Bake for 40 minutes. Let it cool for 2 minutes, take off the top pan.
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Reduce heat to 350 F. Prepare pound cake mix according to box instructions. Place the front-half of the mold on a baking sheet and fill with batter to the lip, 1/4 inch from the top. Submerge a toothpick in the batter in each ear to reinforce them. Place the back-half of the mold on top of the front.
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In a large bowl, cream together butter, cream cheese and sugar until smooth and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix well. Add flour beating until.
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Add slowly whipping cream to the batter. In another large bowl, whisk egg whites until stiff peaks. Fold in the whipped egg whites carefully. Pour the batter into the prepared cake pan and bake for approximately 35-45 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
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Celebrate Easter by baking a classic lamb cake, made perfectly using our Wilton lamb cake mold. Bake and decorate the cutest Easter lamb cake with this simple step-by-step guide. 4.02 from 67 votes
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Arrange a rack in the bottom third of the oven and heat the oven to 350 ยฐ F. Brush each half of a lamb cake pan with 1 tablespoon vegetable oil each, then dust the pans with 1 tablespoon of the all-purpose flour. Place the remaining 1 1/2 cups all-purpose flour and 2 teaspoons baking powder in a medium bowl and whisk to combine.
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For the moist vanilla cake: Preheat the oven to 350 degrees F. Grease three 6-inch cake pans with the butter. Combine the flour, granulated sugar, dry milk and baking powder in a large bowl.
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Stand the cake up to avoid indentations on the sides of the lamb from the wire cooling rack. Allow the cake to cook completely, up to 4 hours, before frosting or decorating. When cool, carefully frost the entire cake, then press coconut into the frosting. Add raisins or jelly beans for the eyes and nose.
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Preheat the oven to 375 degrees F (190 degrees C). Sift cake flour, then sift again with baking powder and salt; set aside. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; add cake flour mixture alternately with milk, stirring the batter until smooth after each addition.
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Instructions. Preheat to over to 345 F. Cream the butter with the sugar until fluffy by using a mixer. While mixing, add one egg at a time. Add flour & baking powder in batches and mix on low speed.
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Preheat oven to 375 degrees. Combine flour, baking powder, and salt in a small bowl. Set aside. Cream butter and add sugar slowly, until batter is smooth. Add eggs, one at a time. Then add vanilla. Add flour mixture and milk, alternately. Do this until well-combined.
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