1 pkg store-bought pound cake mix
3/4 to1 cup water (use 1/4 cup less than the package directions-my cake mix calls for 1 1/4 cups of water)
1/2 cup vegetable oil
Whipped Cream Frosting, recipe below
1 lamb mold
Preheat the oven to 375 degrees F.
Prepare the lamb mold by coating it with vegetable oil. Let sit for a few minutes then wipe clean with a paper towel.
Then grease (use a solid shortening) and flour the lamb mold, making sure to get all the creases.
Place the front of the mold on a baking sheet.
Prepare the cake batter according to the cake mix directions.
Fill the mold to the top for the front of the cake, do not fill the backside of the mold.
Place the back of the mold on the front and place the baking sheet in the oven. Bake for 45-55 minutes, or until the cake tests are done. (Test with a toothpick through a vent hole in the mold.)
Remove the mold from the oven, wait 10 minutes and remove the back of the body mold.
Stand the cake up and gently remove the front of the mold. Have clean towels rolled up and ready to support the head of the cake, while placing a rolled-up towel in the back of the cake to support that part also.
Place a dab of icing on a plate and stand the cake in an upright position. Frost and decorate with jelly beans, raisins, cherries, or chocolate chips for the eyes and nose.
(Best results cool cake in the refrigerator before frosting, this makes a firmer surface for the icing.) Place green-tinted coconut around the base of the lamb; add jelly beans and a colorful bow at the neck, if desired.
Whipped Cream Frosting
This is a great whipped cream recipe because it does not weep after it sits on the cake.
1 (8 ounces) package of cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy cream
Decorations: jelly beans, coconut, raisins, chocolate chips, food coloring
Combine the cream cheese, sugar, vanilla extract, and almond extract in a large mixing bowl or the bowl of an electric stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth.
While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
Sourdough Hot Cross Buns
1 tablespoon instant yeast
2 cups bread flour or 1 cup all-purpose flour and 1 cup whole wheat pastry flour
2 teaspoons.wheat gluten
2 tablespoons honey
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup milk
1 cup sourdough starter
2 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1/2 cup raisins
Powdered sugar icing, recipe below
Combine the flour, wheat gluten, yeast, sugar, cinnamon, and salt in the bowl of an electric mixer. Mix with a paddle attachment to thoroughly combine the ingredients.
Add the sourdough starter, milk, butter, and vanilla. Mix together until a dough forms. Add the raisins, and mix them into the dough.
Switch to the dough hook. Knead until the dough is smooth — about 10 minutes.
Place the dough in a greased bowl, turning to coat the top. Cover; let rise in a warm place until double — about 1 hour.
Punch down the dough. Divide into 12 equal pieces. Shape each into a ball. Place in a greased 13×9 inch baking dish.
Cover the dish with plastic wrap; let rise in a warm place until double — about 30 minutes.
Bake in a preheated oven at 400°F for 20 minutes or cooked in the center and golden brown in color.
Cool on wire rack. Be sure the buns are completely cool before adding the frosting or the frosting will melt over the buns.
Powdered Sugar Icing
Combine the following ingredients to make a thick frosting.
1 cup sifted confectioners’ sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
With a spoon, drizzle icing in a cross pattern over each bun.