How to Make an Easter Lamb Cake
I actually posted this last year, when my blog had only a handful of readers. I wanted to post it again for anyone who might like to make this cute little cake for their Easter celebration. My girls really look forward to this project every year (okay, okay…so do I).
If you would like to make your own Easter lamb cake, you will need 1 cake mix (any flavor), and 2 cans of vanilla frosting.
Prepare the cake mix as directed, and bake in (2) 1 1/2 quart mixing bowls, (2) 8 ounce custard cups, and 2 cupcakes. Put 3/4 cup batter in each greased custard cup, fill 2 cupcake liners 2/3 full, and divide the remaining batter evenly between the two greased mixing bowls. Bake at 350 degrees. The cupcakes take about 10-15 minutes, the custard cups about 20-25 minutes, and the mixing bowls about 45-50 minutes. Keep a close eye on them, and check them often! Let cool completely on wire rack before unmolding (they’ll pop out very easily).
Level off the tops of all pieces except cupcakes, as shown:
Smooth a small amount of frosting on the cut sides of all pieces, and place together to form two balls. On a large serving platter, center the larger ball. Place the smaller ball on the larger ball, slightly off center for head. Insert a drinking straw or bamboo skewer through center of cakes to secure.
Use the pieces you trimmed off to make the ears, nose and tail. The nose and tail are just small circles (I cut these out with a cookie cutter). The ears are made of 3 wedge shapes, cut with a knife, and placed with the points together. Attach these pieces with a small amount of frosting, and secure with toothpicks. It will look like this:
Frost entire cake with vanilla frosting. It helps if you pipe the frosting into the hard-to-reach corners and crevices, then smooth out with a knife. Insert 2 blue M&Ms for eyes (I made pupils with a black marker, but at first they were too small, so he looked like a deer in headlights. Then I tried to enlarge them, but I messed up, so now he looks like he has a wandering eye. *sigh*). To make ears, nose, and mouth, roll out two pink Starburst candies to 1/8″ thick. Cut out 2 pointy ovals for ears, a triangle for nose, and a little strip for the mouth. They will stick easily to the frosting:
Sprinkle and press coconut over finished cake. Frost cupcakes and sprinkle with green decorator’s sugar. To make gumdrop flowers, place gumdrops in a Ziploc bag with 1 tablespoon of sugar. Roll out to 1-inch rounds, tossing to coat with sugar so they don’t stick. Snip around the perimeter with scissors to make petals, and trim top of contrasting gumdrop for center. Insert colored toothpicks for stems.
The finished cake is a darling centerpiece for your Easter table, or just a sweet treat to celebrate the arrival of Spring….which we’re still waiting for. We actually had snow yesterday. Snow I tell you!