i just warm up the grease or lard enough along with the peanut butter in the micro wave to be able to mix in the other ingredients in a glass bowl. by the time i get it mixed up it's already cooled off some and i spoon it in the lid or tray and mash it flat.I leave it on the counter for a little while so it's not runny and then put it outside. I usually make up extra ahead of time and usally freeze the ectra trays till i am ready to use them

My grandmother made a sock it to me cake 2 times a week here is her recipe struesel filling 2 tbs dry duncan hines butter cake mix 2 tbs brown sugar 2tsp cinnamon 1 cup chopped pecans cake 4 large eggs 1 cup sour cream 1/3 veg oil 1/4 water 1/4 sugar glaze 1 cup powdered sugar 1-2tbs milk preheat oven to 375. grease & flour pan. FIlling: 2 tbs dry cake mix, brown sugar, cinnamon,mix well add in nuts, set aside. Cake mix: combine remaining cake mix, eggs, sour cream, oil, water and sugar. Mix well aprox 2 minutes Pour 2/3 of the cake mix in the pan, spoon in the struesel making a complete circle (not touching the center cone)pour reaming cake mix over struesel . Bake at 375 for 45-55 minutes or until toothpick comes out clean. Cool 25 min, glaze and serve. Enjoy. I dont get to make this as often as my grandmother but I always make sure I make if for family occasions Enjoy

I have never made a lamb out of this....but it's dense, white and made with butter. ICE CREAM CAKE 2 cups sugar 3/4 cup butter 2 cups sifted flour 3 tsp. baking powder 1 cup sifted cornstarch 1 cup milk 1 tsp. pure vanilla extract and 1/4 tsp almond extract the whites of 5 eggs beaten to stiff peaks Cream sugar and butter together. Sift the flour, baking powder and cornstarch together.Add to creamed mixture alternatly with the milk, beginning and ending with flour. Beat until very smooth. Add vanilla and then fold in stiffly beaten egg whites. Bake in 2 greased and floured 8" round cake pans for 25 to 30 minutes in a 350 degree oven. You will have to bake longer I think for a lamb.....but test with a tooth pick and bake until done. Frost with 7 minute frosting....the one with boiled sugar and egg white. And you can use the egg yolks to make lemon curd and hollendaise for your Easter asparagus! LOL! That cake baked as layers and filled with lemon curd is wonderful! Linda C

Actually a pound cake type recipe works best for anything that's in a more intricate mold. There are good chocolate pound cakes too. I'll look around for recipes I have later if you don't get anything that you want. As far as the icing goes, sure a basic cream cheese icing can work, but it needs to stay pretty stiff. The main thing to remember when wanting to decorate with icing is to keep it fairly stiff so it's easy to work with. Just keep checking when you add the liquid to see the consistency. The recipe below is from Cooks Country and went with a red velvet cake... which might work actually. It has so much cream cheese that it doesn't use milk. I make it with about half the cream cheese and then add milk to get the consistency I want. Frosting 16 tablespoons unsalted butter , softened 4 cups confectioners' sugar 16 ounces cream cheese , cut into 8 pieces, softened 1 1/2 teaspoons vanilla extract Pinch salt With electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use. My basic butter cream is a stick of butter per pound of confectioners sugar, flavoring, pinch of salt and then enough milk to get whatever stiffness I need for the application.