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Candy Curls Lamb Cake


The sweetest lamb cake you?ll ever create for Easter celebrations. It?s easy with the Stand-Up Lamb Pan Set.
Makes: Cake serves 12.
Skill Level: Medium

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Step 1

Make candy curls: Melt 14 oz. candy, add 2 tablespoons shortening. Pour melted mixture into mini loaf pan cavities, 1 in. thick in one, 1/2 in. thick in another. Refrigerate until firm, unmold. When candy comes to room temperature, run potato peeler or cheese plane across narrow edge of candy to make various size curls.

Step 2

Bake and cool cake using firm-texture batter. Ice face and ears smooth using buttercream icing. Using tip 3 and brown buttercream icing, pipe in nose, add dot eyes and string mouth. Pat smooth with finger dipped in cornstarch.

Step 3

Spatula ice remainder of cake and cover with candy curls.

*Combine Brown and Red-Red for brown shade shown.

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Ingredients

Products

Brown Icing Color

Brown Icing Color

Red-Red Icing Color

Red-Red Icing Color

Rose Icing Color

Rose Icing Color

White Candy Melts® Candy

White Candy Melts® Candy

shortening

shortening

cornstarch

cornstarch

Tools

Products

$11.99

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$1.19

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$14.99

Out Of Season

Featherweight Decorating Bags

Featherweight Decorating Bags

Cake Board

Cake Board

Fanci-Foil Wrap

Fanci-Foil Wrap

Spatula

Spatula

Potato peeler

Potato peeler ((for tighter curls))

Cheese plane

Cheese plane ((for looser curls))

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Candy Curls Lamb Cake is rated 2.8 out of 5 by 5.
Rated 4 out of 5 by from I made this Lamb for easter using your pound cake and buttercream frosting recipes. The little guy stole the show and no one wanted to cut into him. I had a little trouble crumbcoating and to get it to stick. After a lot of patience and care he was ready for the curls. Cheese shaver saved the day and made it very easy. I used chocolate chips for the eyes and a pastel pink and pastel green ribbon around the neck, I didn't have to worry about the mouth because the pretty bow covered that area. (That was the part I was most worried about!)
Date published: 2011-05-15
Rated 1 out of 5 by from Ok, I am embarrased to say that I am a cake decorator for over 10 years, because I created a disaster with this cake. I make the lamb cake every year for Easter, so I thought it would be a nice change to do the curled white chocolate. Well...I suppose my first and perhaps only mistake was that I didn't use the Wilton candy melts. I used white chocolate chips, thinking that is was the same thing. Wrong.... I melted the chips, added the shortening, all that. When I went to create the curls, all I got were short strips of chocolate, no curls. And, when I tried to gently pad them on to the cake, they just crumbled. I had more melted to my hand than I got on the cake. I was so upset, mostly for not making the extra trip to the craft store to buy the right product. So the lesson here is, if it says use WILTON CANDY MELTS...do it :)
Date published: 2011-05-04
Rated 2 out of 5 by from This looks easier than it is. However, next time I will purchase and use a cheese plane slicer. My curls were not at wide and crumbled when I gently to pushed them into the frosting layer. I ended up pressing all the white chocolate into the lamb, she looked fuzzy rather than curly. Still a big hit at Easter!
Date published: 2011-05-13
Rated 3 out of 5 by from I used the chocolate pound cake recipe and unfortunately, despite using the Wilton cake release, the face remained in the pan. Then I had troube making "pretty" white chocolate curls. Even though I had refrigerated the chocolate in cupcake pans I still could not produce curls. Any suggestions?
Date published: 2011-05-15
Rated 4 out of 5 by from I made this for a Neighborhood "Easter Egg Hunt" the kids loved it, as well as the parents. I would definately make again.
Date published: 2011-05-12
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