A beautiful addition for your Easter dinner table, this lamb cake is covered in buttercream icing rosettes and surrounded by colorful Easter egg cookies. The combination of cake and cookies makes a great presentation when extra servings are desired.
One day in advance, prepare and roll out cookie dough. Cut out an assortment of cookies using oval Cut-Out, egg cutter and mini egg cutter. Bake and cool.
Outline cookies using tip 2 and green, rose, violet, blue and yellow royal icings. Flow in with thinned royal icings in matching colors. Let dry 6-8 hours or overnight. Pipe lines, zigzags, and dots using tips 2 and 3 and royal icing in matching colors. Let dry.
Bake and cool lamb cake using firm-textured batter such as pound cake. Position on a foil-wrapped cake board.
Ice face smooth using white buttercream icing. Ice inside ears smooth using rose buttercream icing.
Pipe rosettes to cover lamb cake using tip 18 and white buttercream icing.
Outline facial features using tip 2 and brown buttercream icing.
The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.
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