Easy Lamb Cake Recipes

EASTER LAMB CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet., Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.

EASY LAMB CAKE

Steps:

• Heat oven to 350°F.
• Cover bottoms of 2 (9-inch) round pans with parchment; spray with cooking spray.
• Prepare cake batter as directed on package. Stir in dry gelatin mix; pour into prepared pans.
• Bake 25 to 28 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Place 1 cake layer on serving plate; spread top with 1 cup COOL WHIP. Cover with remaining cake layer. Frost top and side of cake with remaining COOL WHIP.
• Press cut sides of 2 marshmallow halves in colored sugar; gently press into COOL WHIP on cake as shown in photo for the lamb's ears. Decorate cake with jelly bean, decorating gel and remaining marshmallows as shown.

LAMB CAKE WITH WHITE-CHOCOLATE BUTTERCREAM

Steps:

• Preheat oven to 350 degrees. Butter both halves of an 8-cup lamb-shaped cake mold. Dust with flour; tap out excess.
• Sift flour, sugar, baking soda, baking powder, and salt together into the bowl of an electric mixer. Add egg and yolk, 3/4 cup warm water, the buttermilk, oil, and vanilla. Beat on low speed until smooth.
• Pour batter into halves of molds. Bake until a tester comes out clean, 35 to 40 minutes. Let cool in molds on wire racks 30 minutes. Unmold; let cool completely.
• Trim flat side of each. Trim excess from edges. Cover flat side of 1 cake with jam. Turn halves upright; stick together.
• Spread a thin layer of pale-yellow buttercream over cake, sealing edges. Refrigerate 30 minutes. Spread with a second layer, smoothing around head.
• Cover with chocolate curls (exclude head). Put brown buttercream in a pastry bag fitted with a small plain round tip; pipe eyes and mouth. Refrigerate 30 minutes or up to 2 days.

EASTER LAMB CAKE I

Steps:

• Cream butter and sugar; add water. Mix flour, baking powder and salt; fold into creamed mixture. Mix well; stir in vanilla. Beat egg whites until stiff and fold into batter.
• Spread batter evenly in a greased and floured lamb mold (cast iron if you have one or tin). Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes.