Lamb Cake (Easter)

Preheat oven to 375* (although on my oven I only preheated to 370*) Coat lamb mold with vegetable oil for 5 minutes Wipe oil with paper towel Spray mold with baking spray and wipe excess Flour mold, make sure entire mold is floured. Dust off excess flour. Sift flour, add baking soda and salt, sift again (I don't have a sifter so I just mixed the soda and salt with a whisk) Beat sugar and butter with electric mixer for 5-7 minutes until fluffy. Add cake flour and milk alternately to sugar and butter mixture. Till batter is smooth. Beat eggs and cream of tartar until stiff beaks but not dry. Add 1/3 of egg mixture to batter, fold in, then add remaining eggs and fold in. Put face side down and have 4-5 strings under mold to tie mold together when assembled. Pour batter carefully into mold, making sure ears and face are completly full. Fill up rest of mold, run spoon or spatula through batter to get rid of air pockets, tap mold on counter to fill bottom. Add extra dough to fill bottom of mold completely. There will be batter left over. Put top of mold on bottom. Make sure it is securely connected and tie two halfs with string. Wrap ears and face with 2 sheets of aluminum foil. Put in oven and bake 50-60 minutes. Test after 45 minutes with tooth pick in vent hole. When done put on cooling rack face down, Cool for 15 minutes. Use sharp knife to go around edges if needed, Then take back off. Cool for another 15 minutes. Then flip over carefully, use sharp knife as needed around edges and remove face mold carefully. Let cool completely before standing up. Then can freeze for 20 minutes before frosting. Used a combination of these 2 recipes: https://www.allrecipes.com/recipe/17129/easter-lamb-cake-ii/. and https://www.tasteofhome.com/recipes/easter-lamb-cake/print/