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Easter Lamb Cake

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They say “March comes in like a lion and goes out like a lamb,” but we experienced the ferocity of a lion both entering and leaving March this year. I’m clinging to hope that things will shape up in April, but judging by the forecast for this weekend, I may have to wait a bit longer. It looks like the only lamb I’ll be seeing for a bit is this adorable Easter Lamb Cake.

A sheep’s wool may be soft and fluffy, but I’d argue that the whipped cream frosting on this cake is even fluffier. Jumbo marshmallows also help create our lamb’s fluff, while two even bigger marshmallows make the cutest little ears ever. It’s ridiculously simple, but it’s such an impressive cake that’s almost too cute to eat.

But like I said, it IS whipped cream frosting. I’m eating this cake.

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Easter is only a day away, but with a dessert this easy, you can still make it just in time. This sweet lamb will be the star of the Easter table, considering it’s equally festive and delicious. No one can deny homemade frosting and sugary marshmallows. And anyone that CAN deny it is not the kind of person you need in your life.

Happy Easter, y’all!

A Few Tips Before You Get Cooking:

  1. You can make mini sheep by making cupcakes and using mini marshmallows instead.
  2. Use a spring-flavored cake like strawberry or lemon.
  3. I use Wilton Ready-To-Use frostings because you can attach a piping tip right to them for easy control.
  4. Feel free to go the extra mile and put marshmallows all around the sides of the cake too.

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Easter Lamb Cake
By The Smart Cookie Cook

Ingredients:

  • 2 8-inch round cakes (I used strawberry)

For the Whipped Cream Frosting

  • 2 cups heavy cream
  • 2 tbsp. cornstarch
  • 2 tsp. vanilla extract
  • ½ cup powdered sugar

For decorating

  • 10-oz. bag Jet-Puffed Jumbo Marshmallows
  • 2 large square Jet-Puffed S’more Marshmallows
  • Black frosting
  • Pink frosting

Directions:

  1. In a large mixing bowl, beat cream, cornstarch, vanilla and sugar on high speed until fluffy, stiff peaks form. It should be whipped and thickened.
  2. Place one layer of cake on working surface and cover with 1/3 of the frosting. Gently place the second layer of cake on top, making sure it is centered. Cover with the remaining frosting in a smooth, even layer.
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  3. Halve the jumbo marshmallows height-wise so they’re shorter. Arrange them in an even layer on top of the cake, leaving a semi-circle plain in the center of the cake where the face will be.
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  4. Cut two corners off of each square marshmallow so they resemble an ear shape. Use leftover frosting to attach them to the upper sides of the top of the cake.
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  5. Use black frosting to draw two ovals for the eyes in the top center of the face.
  6. Use the pink to draw an oval nose centered underneath the two eyes. Use black to draw a mouth underneath in an upside-down “m” shape.
  7. Use the pink to draw a bow, if you like.
  8. Store cake in fridge in an air-tight container.

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Colleen Bierstine

One Comment

  1. This cake looks so cute and fun! I almost wouldn’t want to eat it (almost).

    Have you tried the Reese’s Oreos yet?

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