Wilton Standup Lamb Pan

I had trouble getting the cake out of the pan. Because the cake got stuck, the head of the lamb was separated from the body. There were holes in the pan, which had to be plugged with foil paper.

I've made lamb cakes before for Easter but couldn't find my mould this year so went out and bought a new one. It did a great job - I followed all of the directions in the box (and they do have a bunch of them) including how to grease and flour the pan and how to cool the cake appropriately and this was the first year I made one where the head did NOT fall off. They suggest that you use pound cake and I think this helps to make it firmer.

Unlike the previous reviewer we had no problems with needing to plug any holes. The one that was there for testing the cake worked perfectly and with following all of the other directions we had no cake overflow etc! Plus I got it on SALE! :)

Back in 1981 my parents bought their first lamb cake from Lexington Market in Baltimore, MD. When we moved away from Baltimore my parents continued the tradition buying our family's first Wilton lamb cake pan. When I graduated from college I got my own pan and have been using it now for over a decade.

Couple of things I have learned along the way - make sure you grease the pan with shortening and then dust with flour just like the directions say. The one year I used Pam cooking spray ended badly. I use two boxes of Betty Crocker poundcake, using the extra mix to make a 9" x 9" cake for the kids to decorate. I fill the front pan to the rim, but no more. One year I was generous and ended up cleaning pound cake mix off the oven floor. The directions suggest putting aluminum foil under the pan to catch any spilled mix. I would trust them. I use the butter cream icing recipe, double the amount, and use the without butter suggestion so the icing turns out white. The year I used...Read more