Condition: New


Item: HEAVY 3D CAST ALUMINUM EASTER LAMB SHEEP CAKE MOLD BAKING FORM CHOCOLATE NEW

The shape of the lamb will look great on your Easter table and will bring you closer to honoring the old custom of sacrificing the Lamb during the celebration of the great Christian holiday of Easter!

The Paschal Lamb is a prototype of Jesus Christ, a reminder of His death on the Cross in atonement for the sins of the entire human race. Christ became the Lamb slain for the sins of men. The lamb is a symbol of the resurrected Jesus and at the same time meekness and humility.

A festive Easter lamb baked in a special form will bring great joy to your children.

Experienced confectioners in the vast majority of cases choose aluminum molds for baking Easter lamb. This is because aluminum is the best material to use. The possibility of corrosion is absolutely excluded and the form will not delaminate. The aluminum baking dish is very simple and practical to use, which is also important for cooking!

In addition, aluminum also has excellent heat transfer characteristics, which make baking molds from this material a real boon for all craftsmen and housewives.

Metal thickness - 4 mm
Weight - 2485 g
Total length with handles - 32.5 cm
Length without handles - 25 cm
Height - 18.5 cm
Depth - 12 cm
HOW TO PREPARE THE LAMB CUP

Grease the mold thoroughly with oil, especially pay attention to all the recesses.
Melt butter.
Soda to extinguish in kefir.
Beat eggs with a little sugar
Mix sugar, eggs and kefir well.
Gradually add the sifted flour to the mixture, stirring constantly.
Add vanillin, melted butter and washed raisins to the dough.
Pour half of the dough portion into the part of the mold where the muzzle is located.
Close the form with the second part, put in a heated oven.
Bake at a temperature of 160-180 degrees for about 30 minutes, then turn over and keep in the oven for another 10 minutes.
Remove the cake form from the oven, cool slightly, open and take out the finished Lamb cake.
Sprinkle the cooled cupcake with powdered sugar, tie a ribbon around the neck of the lamb, tie it with a bow or hang a small bell.

INGREDIENTS FOR EASTER LAMB

700-800 g flour
600 g (kefir, matsoni, yogurt)
300 g sugar
150 g butter or margarine
3 eggs
100 g raisins
1 tsp soda
vanilla sachet
Bake the second batch in the same way.



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