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

Good evening everyone. Ever since this post and reading everyone's helpful info I have been wanting to try this again. Make peace with my bundt pan. So I picked up a carrot cake mix (I think Betty Crocker)and found the below recipe to try. I freely admit to using the easiest, simplest recipe I could find in case I had pan removal failure again. Well I am happy to say the cake came out just as smooth as smooth can be! I used Pillsbury with flour spray and followed the advice of not spraying the pan until right before I added the batter. Cooked exactly forty minutes and after ten minutes the cake came out very nicely. I could not find Baker's Joy at our grocery but the Pillsbury seems comparable. Not sure if I'm going to drizzle some frosting or make a glaze. I was so nervous about it sticking and falling apart again I didn't plan that far ahead:) Again thank you everyone. Your input is really valuable to me. Kate Here is a link that might be useful: Carrot Cake IV

That's a great tip if you just want a funny-shaped pan for a one-time cake or molded salad, even! I think a foam-core bottom with poster board sides would work fine, all covered in foil. Woody and I always greet each other at the door when one of us gets home. It's required! It makes both of us feel welcomed and cherished and I think that's a good thing. Stick a drink in my hand and I'll think you're the bomb! (Actually, if I'm coming in from work, there's usually a glass of wine waiting for me, I love that. Sit, sip, watch the news or visit and unwind a bit, it's wonderful. I don't know how that could be a bad thing.)

Martha's pictures are beautiful, but beware the climate. Pavlova does not play happily with high humidity. You can dress up any dessert you want to make for Valentine's day. Why not start with what you want to eat and bake, and then let's brainstorm how to make it fancy enough. I tend to go simple, like heart sugar cookies iced pale pink using pomegranate juice as the liquid, and berries. Something people oooh and aaah over, though I'm not sure why because it's dead easy, is the thousand crepe cake or cake of crepes, which sound fancier in French, but I'm not awake enough to spell. You can (should) make the crepes the day before and stack them on a sheet pan or cardboard with parchment paper or similar between, in the fridge. I just use pastry cream (custard) between the layers, but you could do coulis, ganache, or anything else that you'd ordinarily think to put on a crepe which is wet enough to spread nicely (use a piping bag to make layering easy). Go at least a dozen layers. And you can make the crepes a little on the thick side. You can make chocolate bowls filled with novelties and berries. You can make just a darned good cake.