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Gluten Free Lamb Cake

CourseDessert

Servings	Prep Time
12servings	20minutes

Cook Time	Passive Time
55minutes	30minutes to cool, chill oernight

Servings	Prep Time
12servings	20minutes

Cook Time	Passive Time
55minutes	30minutes to cool, chill oernight

Ingredients

Pound Cake

2 1/2cups all purpose gluten free flour mix with xanthan gumplus 2-3 additional tablespoons for flouring molds, see note*
2 1/2tsp xanthan gumOmit if gluten free flour mix contains xanthan gum
1tbsp baking powder
1tsp salt
2 lemonsjuiced and zested, omit for vanilla pound cake
2sticks butterunsalted, room temperature or butter substitute
1 1/2cups sugargranulated
2tsp vanilla extract
4 eggslarge, room temperature
1/2cup buttermilkincrease to 3/4 cup for vanilla pound cake – may substitute milk or milk substitute, plus 1 tsp vinegar. Stir together and let sit to curdle
vegetable shortening for greasing molds
kitchen twineKitchen twine is also known as cooking twine or butcher’s twine. If you can not find kitchen twine, use twine that is 100% cotton. If you use string with synthetic materials, it will melt in the oven.

Frosting and Decoration

1cup candy meltswhite or chocolate
1tsp vegetable oil
decorating frosting tubesbrown and pink, use vegan frosting tubes
3sticks butterunsalted, room temperature or butter substitute
2 1/2tsp vanilla extract
5cups powdered sugar
1cup cocoa powderAdd only if making chocolate buttercream
3-5tbsp milkor milk substitute
1cup sweetened coconut
2-3drops green food coloringuse vegan food coloring
1dozen jelly beansvegetarian, gluten free

Instructions

Pound Cake

Preheat oven to 375° Use the spoon and level method to measure out the all-purpose flour mix.
In a bowl, whisk together flour, xanthan gum (if needed), baking powder and salt.
Zest and juice lemons. Set juice aside for later.
Whisk lemon zest into the dry ingredients.
In a separate large bowl, cream butter and granulated sugar.
Add vanilla extract to the butter mixture and blend until just incorporated.
With mixer on low, add eggs on at a time to the butter mixture, mixing until each egg is incorporated before adding another.
Measure out buttermilk.
Alternating between the dry ingredients, buttermilk and lemon juice, with mixer on low, add ingredients in small amounts just until completely mixed. With a spatula, gently mix in any flour that was not incorporated. Do not over mix.
With vegetable shortening, grease the insides of both sides of the mold. Place 2-3 tablespoons of all-purpose gluten free flour mix in a fine mesh strainer. Tapping the strainer with a spoon, cover the greased molds with flour. Tip molds over and tap to remove any excess flour. Do not use cooking spray. The cake will not unmold cleanly.
Place the face side of the mold on a baking sheet and spoon batter into mold. Make sure to get batter all the way into the ears.
Fill the mold completely. Run a knife through the batter to make sure that the batter is evenly distributed. Molds sizes will vary and you may have leftover batter. Do not overfill the mold. I make cupcakes with any leftover batter.
Place back side of the mold over the top.
Secure the mold well with kitchen twine*. You need to secure the mold to prevent the cake from pushing it up and oozing out of the mold, as it rises.
Bake at 375° for 55 minutes.
After 55 minutes, check cake. A toothpick inserted into the steam hole should come out clean. Remove mold from the oven and set on a cooling rack for 15 minutes.
The mold will still be warm, so after 15 minutes, carefully cut twine and remove back of mold.
Do not remove the cake from the front of the mold, but allow it to cool an additional 15 minutes. After 15 minutes, the cake will have pulled away from the edges. Gently invert the molded cake onto a cooling rack and remove the mold.
Allow cake to cool completely. After the cake is cooled, I like to refrigerate it overnight before decorating. It is not a necessary step, but I find the cake easier to handle when chilled.

Decorating

When cake is completely cooled, check to see if the bottom of the cakes needs to be trimmed. There may be a ridge where the molds meet. If there is a ridge, trim it flat with a sharp knife.
You can see the following decorating steps by clicking the video link in the notes below. Measure out candy melts into a microwave safe bowl. Microwave for 30 seconds at a time, stirring well in between, until completely melted. Add vegetable oil to candy melts and stir until incorporated.
Place cake on a rack over a baking sheet and spoon candy melts over the face of the lamb, completely covering the ears, face and neck. Allow melts to harden.
Using decorating frosting, create the face by drawing two brown U’s for the eyes, pink ovals for the inside of the ears, a brown heart for the nose and a slightly smaller pink heart for the mouth.
Make the buttercream by creaming the butter until light and fluffy. With mixer on low, add the powdered sugar (and cocoa if making chocolate buttercream) in small quantities. Mix on low until blended and then on medium and beat for 4 minutes.
Add the vanilla extract and mix until combined. If the frosting becomes to stiff, add milk, 1 tablespoon at a time, until the frosting reaches the desired consistency.
Place a #2D star tip in a pastry bag, or a large plastic storage bag with the corner cut and fill the bag with buttercream.
Place a strip of buttercream down the middle of your serving platter and securely set lamb into the frosting.
Starting around the head, pipe circles of buttercream onto the cake. Continue with the rest of the cake, making sure to cover all the exposed cake.
Once the cake is frosted, pipe a line of buttercream around the lamb and spread out with an inverted spatula or knife.
Combine the coconut and green food coloring, stirring until the desired color is reached. Press coconut into the buttercream around the lamb.
Garnish with gluten free jelly beans.
Refrigerate the completed lamb until the frosting is well chilled. Once it is chilled, it can be loosely wrapped with plastic wrap.

Recipe Notes