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Hi everyone! I would like to share some info. This is my favorite pan to make the lamb cake and also lamb (paska) breads. I have used my old molds for 40 years. This mold is especially nice to use with sweet yeast dough. The breather hold on the top makes it easier to tell when the bread is risen. Depending on your dough, only fill 1/4 to 1/3 full and keep an eye on when it is risen. When the dough is almost fully baked, flip the pans over and remove one side to continue baking and make the front and back of the lamb more uniform in color. I use raisins for the eyes. If they fall out, use a little egg white to cement them.

For the cake, it is best to use a pound cake recipe (mine is a Bakers chocolate recipe). When you remove the cake, reinforce the head with long toothpicks (warn the family not to eat the toothpicks). My head NEVER falls off. I use the fluffy icing recipe, also in my old Bakers chocolate booklet, and apply coconut.

Do NOT put this in the dishwasher, hand wash!

Good Luck! and Happy Baking!

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I bought this for my 13 year old daughter so she could try to make her mom a special cake as a surprise. And guess what, she surprised me at how well she made it all by herself. And this was her first try at baking a cake. The images above on RHS are of her cake as proof that it works well and makes a nice shaped little lamb!

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This is a great pan! Be sure to do a test for the first use to get the timing figured out. The test area of the pan is in the head which is much smaller than the center of the cake. On my first cake, I was afraid it would be over cooked but I under cooked it. My test came out done, but the center wasn't done. Also, be sure to both grease and flour the pan.

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I have been looking for a lamb mold that was just like my mother's and grandmother's. Wilton has one but it looks nothing like a lamb. This mold is perfect. Traditional style and you can make a cake and 12 cupcakes with the batch. Very easy to use and the price was wonderful. Many places were charging $60! Make sure to use Crisco and flour every space so nothing sticks.

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This worked great! We used a standard cake mix. I followed someone's advice to use three cups of batter; that filled the mold pretty close to the edge. We had to wing it on the baking time; I used the instructions for Bundt cake and checked it about 10 minutes early, but the toothpick was still wet, so it stayed in almost the whole time.

One mistake we made was that we left it in the mold too long. I let it sit for a few minutes, then flipped it over, but then we got distracted and it sat in there for over 10 minutes. When we took it out, it was a little soggy from the condensation (just like any time you leave a cake too long in the pan). So be conscious of that time frame.

I used a whipped canned frosting and used Alton Brown's method of "press-and-pull" frosting decorating to make the sheep's "curls" (the episode, "The Icing Man Cometh", can be found on YouTube). The final product image can be seen on this page.