Flower Lamb Cake

Instructions

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1. - Bake cake. Bake the cake following the pan's instructions.
2. - Tint icing. Tint 1 cup of each color using stiff to medium conisitency icing for the flowers. Reserve about 1 cup of white icing.
3. - Ice the cake. Ice the face of the lamb with white frosting and use the remaining white to crumb coat the rest of the cake.
4. - Prepare piping bags. Randomly stripe bags using a variety of colors. Reserve the green for the leaves, making 2 bags with green, one with blue, and one with peach. Fill about 6 to 7 bags with the other colors for the flowers and one with tip 2D.
5. - Pipe flowers. Pipe flowers in various sizes- roses, daisies, tulips (tip 3 and 59), pansies, violets, blossoms, ranunculus, ruffled sweet peas, ribbon roses, mums, and primroses. Pipe about 20-30 of each type. Pipe first onto wax paper squares and then freeze overnight.
6. - Decorate the cake. Attach the frozen flowers to the cake. Fill-in bare areas with drop flowers, stars, leaves, sweet pea petals, and dots.
7. - Pipe the face. Finish the cake by piping the lamb's face using purple icing and tip 4.