Easter Lamb Cake
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 cups
All-Purpose Flour2 cups
Granulated Sugar1 cup
Nonfat Dry Milk1 tbsp
Baking Powder1 cup
Vegetable Oil1 cup
Sour Cream3 tbsps
Vanilla Extract4 large
Egg1 cup
Water (warm)10 cups
Sugar (confectioners')2 tbsps
Heavy Cream1 tsp
Table SaltDirections:
1
Special equipment: Three 6-inch cake pans A plastic piping bag A multi-opening decorating tip such as Wilton 233 (optional) Toothpicks A black edible marker or black candies and edible pink luster dust (optional) For the moist vanilla cake: Preheat the oven to 350 degrees F
2
Grease three 6-inch cake pans with the butter
3
Combine the flour, granulated sugar, dry milk and baking powder in a large bowl
4
Mix well with a whisk until the dry ingredients are combined
5
While mixing on low with an electric mixer, add the oil, sour cream, vanilla extract and eggs
6
Lastly, add the instant pudding while simultaneously adding the warm water
7
Beat on medium speed for 2 minutes
8
Divide the batter among the prepared pans and bake until a toothpick inserted in the center of the cakes comes out clean, 22 to 25 minutes
9
Allow the cakes to cool to room temperature before moving on
10
For the buttercream frosting: Beat the butter for a few minutes on medium speed, preferably using a stand mixer with the paddle attachment
11
On slow speed, gradually add the confectioners' sugar 1 to 2 cups at a time, allowing each batch of sugar to incorporate with the butter before adding the next
12
(Use less confectioners' sugar for a slightly more buttery, looser frosting, or more confectioners' sugar for a slightly sweeter, stiffer frosting
13
) Increase the speed to medium and add the vanilla extract, cream and salt
14
Beat for an additional 3 minutes
15
To decorate: Before you start, fill a plastic piping bag with frosting
16
If you have a multi-opening decorating tip, insert that into the end of the piping bag before adding the frosting
17
If not, just cut a very small hole at the end of the bag to allow the air to escape as you fill it
18
Tie the bag with a rubber band to close
19
Add the leftover frosting to a bowl
20
Since you will need only 2 of your 3 cakes to start, set 1 cake aside for later
21
Step 1: Cut 2 of the cakes in half from top to bottom to make 4 half-circles
22
Leave 2 of the half-circle pieces as is and carve the rounded top off the other 2 pieces using a serrated knife to make them level
23
Step 2: Set the pieces together on a cake plate cut-sides down with the 2 level pieces in the center and the rounded pieces at each end with the rounded sides facing outward
24
With a spatula, add a light layer of frosting in between each piece
25
Step 3: Next, frost the entire cake
26
Don't worry about frosting it perfectly, as this layer will be covered up with more frosting later
27
Place the cake in the fridge to allow the frosting to set for at least 15 minutes
28
Step 4: While your cake is setting, use a serrated knife to carve off the darker thin exterior layer from the reserved third cake so that the cake is an even lighter color all around
29
Put the cake in a bowl and mix with a fork until it turns into fine crumbs
30
Add 2 to 3 large spoonfuls of frosting to the crumbs and continue to mix
31
Make sure you add enough frosting so that the mixture is pliable and able to be molded without crumbling
32
To test this, form a ball with the mixture in your hands
33
If it cracks, you need to add more frosting
34
Step 5: With your hands, mold the following: 1 large, rounded oval shape (the head), 2 small, pointed oval pieces (the ears) and 4 small oval pieces (the legs)
35
Step 6: Attach the leg pieces to the body of the lamb, 2 at the front and 1 at each side
36
Use a small dab of frosting to secure the pieces in place
37
Next, add a dollop of frosting to the back of the head and place it atop the cake, positioning the head at an angle
38
Add 2 toothpicks to the head piece to help hold it in place
39
Add a small dab of frosting on each side of the head for the ear pieces
40
If your head doesn't feel stable atop the body, add a thin layer of frosting around the side of the head for extra reinforcement
41
Place the cake back in the fridge for at least 10 minutes to allow the molded pieces to set into the frosting
42
Step 7: Next, pipe the frosting for the hair onto the cake, covering the body of the lamb and adding frosting around the top of the head
43
Use short, quick motions to pipe 1/4-inch-long sections of frosting onto the cake
44
You want your frosting to be semi-stiff
45
If the frosting becomes too warm, it can start to appear a bit runny
46
If this happens, just place your piping bag back in the fridge for a few minutes to allow it to cool
47
Step 8: Use a toothpick to add facial details
48
Use a black edible marker or 2 small black candies for the eyes
49
If you have it, use just a touch of edible pink luster dust for the cheeks and any other accents you'd like