Whether it’s for Easter or just a fun spring gathering, this Sweet Lamb Cake for Spring is sure to please! A wonderful cake for intermediate and advanced decorators, this lamb cake features a variety of decorating techniques, so it’s a wonderful way to show off your skills. Use your favorite roll-out cookie dough recipe for the lamb face and the Cupcake Pan to create the body shape of the lamb. One thing’s for sure, this Sweet Lamb Cake for Spring is sure to become a new family tradition for Easter dinner!
Decorate cake. Prepare buttercream icing following recipe
directions. Tint portions ivory/copper combination (for skin tone),
black, light and dark kelly green. Reserve remaining white. Use
spatula and light green icing to ice base area of cake smooth. Use
tip 1A and skin tone icing to pipe two right legs, 1 in. wide x
2 1/2 in. long and 2 1/4 in. apart. Pat smooth. Pipe left legs, 1 in. wide,
overlapping right legs by in. Use tip 8 and black icing to pipe
outline hooves; pat smooth.
Use tip 96 and white icing to cover top of cake with rosettes.
Slightly overlap rosettes and pipe in both clockwise and
Decorate head. Use toothpick and pattern to mark facial
features on cookie. Use tip 3 and black icing to outline nose and
mouth. Use tip 12 and white icing to pipe in eyes. Use tip 16 and
skin tone icing to cover face with stars, leaving top area open
for fur to be added later. Use tip 3 and black icing to pipe dot
pupil (pat smooth with finger dipped in cornstarch) and outline
Assemble cake. In head area, use tip 1A and white icing to pipe
a mound. Position head cookie. Use tip 96 and white icing to pipe
rosettes for hair. Use tip 366 and dark green icing to pipe leaves.
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.