Fanciful Lamb Cake and Easter Egg Cookies Zoom

Fanciful Lamb Cake and Easter Egg Cookies

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.
Makes: cake serves 12
Skill Level: Somewhat Easy

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Step 1

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.

Step 2

Bake and cool lamb cake using firm-textured batter such as pound cake. Position on a foil-wrapped cake board.

Step 3

Ice face smooth using white buttercream icing. Ice inside ears smooth using rose buttercream icing.

Step 4

Pipe rosettes to cover lamb cake using tip 18 and white buttercream icing.

Step 5

Outline facial features using tip 2 and brown buttercream icing.

Step 6

Arrange cookies around lamb cake.

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Meringue Powder

Violet Icing Color

Rose Icing Color

Lemon Yellow Icing Color

Leaf Green Icing Color

Royal Blue Icing Color

Favorite cake recipe

Brown Icing Color

Black Icing Color




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Disposable Decorating Bags

Cooling Grid

10 x 14 in. Cake Board

Fanci-Foil Wrap


The Zigzag is a popular way to fill in outlined areas, perfect for ribbed sweater and cuff effects. You can also use tight zigzags to cover the entire side of your cake—they look great!

Pipe dots for flower centers, faces, figure piping and border effects. When making large dots, lift the tip as you squeeze to allow icing to fill out completely.

Characters or designs are often outlined first, then piped in with stars or zigzags. Outlines can also be used for facial features.

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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