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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.


Difficulty: Somewhat Easy


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.