Additional Features

• Pound cake mixes (16 oz. size) can be used in the molds. Mix per directions on the package. If using regular cake mixes (pudding added) decrease the liquid by 1/4 cup. Use excess batter for cupcakes. See the chocolate lamb cake recipe for a specific tested recipe for this pan. When preparing the pan, the grease inside of the molds (top and bottom half) with vegetable shortening or butter and dust with flour or cocoa. Pour the prepared batter into the bottom half of the mold, approximately 3 cups (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams. Important: make sure half with vent hole is on top to permit steam to escape). Place mold on a cookie sheet and bake for a specified time. Let the cake cool for 5-10 minutes. Turn mold before standing in an upright position. Decorate as desired.
• Before initial use and after subsequent uses, hand washes with warm, soapy water. Not recommended for dishwasher use, as discoloration will occur but will not affect baking properties. Season pan with a solid or spray vegetable shortening before each baking use or line with parchment paper. Scouring pads and metal utensils may scratch the pan, but will not affect baking performance. Aluminum is reactive to the acids in certain foods such as vinegar and tomato products which may darken, pit, or corrode the pan.