1package4-serving size instant pudding and pie filling mix
1/2cupsolid vegetable shortening
1/2cup1 stick unsalted butter, softened
4cupssifted powdered sugar(confectioners' sugar)
2tablespoonsmilk, heavy cream or water
1teaspoonvanilla extractpure or imitation
Grease the inside of the lamb cake mold using a pastry brush and solid vegetable shortening (do not use butter, margarine or liquid vegetable oil).
Sprinkle flour inside the pan and shake, then turn the pan upside down and tap lightly to remove excess flour. Touch up with more shortening and flour until completely greased and floured.
In a large bowl, combine the cake mix, pudding mix, eggs, water and oil. Beat at a medium speed with an electric mixer for about 2 minutes.
Pour 6 full cups of batter into the front half of the pan (the side without the small vent hole). The batter should come right to the rim of the pan.
Snap the back half of the pan in place and tie tightly together in two places with bakers’ twine.
Bake & Cool
Bake at 350℉ for 50-60 minutes. You can check to see if it’s done by sticking a toothpick through the vent hole.
Remove from the oven and let your lamb cake cool in the pan on a cooling grid for 5 minutes. Remove the top half of the pan and cool for an additional 5 minutes. Replace the top pan, turn the cake over and remove the bottom pan.
Let the cake rest in the front half of pan, lying down, until completely cooled (at least 4 hours).
Remove the cake from the lamb cake mold by placing one hand gently on the cake surface and setting the cake and pan upright on a serving platter. Carefully slip the pan top away from the cake.
Make Buttercream (or use pre-prepared Decorator Icing)
In a large bowl, cream the butter and shortening. Using an electric mixer, beat on medium speed using the paddle attachment until light and fluffy for about 1 minute. Beat in vanilla and scrape down the bowl occasionally.
Gradually add powdered sugar, one cup at a time, starting by mixing each cup on a low speed then beating well on medium speed. Scrape sides and bottom of the bowl after each cup of sugar is added.
Gradually add milk or water, adding small amounts at a time until the desired consistency is reached; continue to beat at medium speed until light and fluffy. Scrape down the bowl once more and beat again to make sure all the ingredients are incorporated. Add a pinch of salt if too sweet and mix until completely dissolved.
Spatula-frost the entire lamb cake with buttercream or Wilton Creamy White Decorator Icing.
Prepare a decorating bag with a round tip 3 to pipe the eyes, nose and mouth.