Mixing the Suet Cakes
Add the melted fat and peanut butter to the mixing bowl. About two to three tablespoons of peanut butter should be sufficient but gauge this by the consistency.
Add some cornmeal. A cup should do it here; you still want a liquid consistency, so again, gauge it as you add the ingredient.
Chop and/or grind some ingredients. Go ahead and take all your seeds and anything else that's hard and suitable for bird feed that you wish to add. Grind them––a simple coffee grinder works fine.
Add the fruits to the grinder. Chopping the stickier ones before adding the rest is always good, so they don't make a mess (and they'll grind with more ease).
Add the ground fruits and seeds to the mixture.
If you find that the mixture is still not dry enough, add more bird seed. Another thing you can do is continue stirring; lard and most fats get stiffer the more you stir them.
Make sure that the mixture is now the right consistency. You should have a solution that is finally hard to stir.
Shaping the Suet Cakes
Grab a container the shape you want your cakes. Squares, circles, rectangle, stars... anything! Do bear in mind that the more complex the shape, the harder it may be to shape; for example, the stars may be a little more difficult to keep together.
Fill the container up a little. Feel free to make more than one, by the way. You only need to fill it about an inch (2.5cm) because this will be the thickness of the cake. You can pop it into the fridge overnight to harden it and make it more cake-like.
Unmolding and Serving the Suet Cakes
Use a knife and remove each suet cake you've made. A butter knife works fine, just scrape it out around the edge.
Put the suet cake in a container. Then hang it up and wait for your local bird life to come calling!
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