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.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
Learn how to pipe beautiful rosettes, big and small, to add charming floral accents. Rosettes are a great way to create quick decorations. Different tips create different “petal” effects. Rosettes can be used to add a simple floral accent to a dessert or to cover a cake or cupcake.
Fanciful Lamb Cake and Easter Egg Cookies is rated
4.8 out of
Rated 5 out of
Use this pan many waysYears ago my friend and I made her sister an Eeyore cake using this pan. We cut off the back ear and the nose. We glued the nose to the front ear with icing and turned this lovely lamb into gloomy Eeyore. We used the back ear parts for poor Eeyore's tail that had fallen off. I asked my son if he would like me to make a minecraft animal using this pan. He is considering it.
Date published: 2016-03-26
Rated 5 out of
I love it, is super beautiful and not difficult at all.
Date published: 2013-03-16
Rated 4 out of
My Mom used to make this cake for birthdays using Seven Minute frosting with coconut on top. It made this cake look very fluffy and very good. M & M's for eyes, slivers of Maraschino Cherries for pink in ears and mouth. Then she'd tie a spring colored ribbon with a small bell around his neck. I've carried on this tradition with my family. We always use the Lamb Cake Recipe in 'Joy of Cooking' cookbook. It has the right density for this mold and tastes great!. Make sure you butter and flour the mold well to avoid sticking