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Easy Lamb Cake {With Marshmallows}

Easy Easter lamb cake without mold, homemade with simple ingredients. Covered in white buttercream icing and mini marshmallows. Step by step tutorial included.

This is a fun tradition to begin with your family and remember why Easter was originally celebrated. You don’t have to have a fancy or expensive lamb-shaped pan, either! Simply use the round cake pans you likely already have and make this delicious cake for the festivities. You can also check out these other Easter cake ideas for more fun: Easter Bunny Cake, Easter Egg Cake, and Easter Cake Ideas.

What does the lamb cake symbolize (Origin, Tradition)?

In the years before Jesus Christ, Christians traditionally sacrificed pure, white, unmarred, male lambs as a burnt offering to the Lord. When Christ was born and then sacrificed his life on the cross at Calvary, He became the ultimate sacrifice and is therefor referred to as “the sacrificial lamb” or “The Lamb of God.” On Easter Sunday, people from Europe, mainly Germany, bake a cake in the shape of a lamb (there is no meat) to remember the Savior. This tradition lives on through immigrants who came to America, particularly in the Chicago area.

How to make easy lamb cake without mold?

  • Prepare cakes- Bake and cool cakes completely. 
  • Make frosting- Be sure to have white and black.
  • Put cakes together– By placing on top of the other, bonding with white frosting in between.
  • Frost cakes– Entirely with white frosting.
  • Apply mini marshmallows– Along the sides and top edges of the cake.
  • Fill Piping bag– With black icing to pipe lamb features.
  • Top it off- With a pink jelly bean for the nose and a ribbon bow on top.
  • Push in- Two small ears out of pink cardboard to the sides of the cake. Enjoy!

Variations for vintage lamb cake with marshmallows

Use a filling– Sometimes people enjoy putting a red jelly filling in the center of the lamb cake to further represent the sacrificial lamb. You can use strawberry jam, raspberry pie filling, or cherry pie filling as some options.

Try other frostings- I used the White American Buttercream Frosting, but you can also use other white frostings, such as Marshmallow Frosting, Cream Cheese Frosting, or White Chocolate Buttercream Frosting. You could even use Stabilized Whipped Cream or this sugar free option.

Lamb-shaped cupcake “cake“- Another way to make a lamb cake without a lamb shaped pan, though this is less traditional, is to make a few dozen vanilla cupcakes, frost them with a white frosting of your choice, then arrange them to look like a lamb, adding the facial piping features as well.

Add flavored extracts- To the cake and to give a different flavor, such as lemon, maple, almond, peppermint, or butterscotch.

Use different cake flavors- You can also choose different flavors of cake, such as vanilla, chocolate, Devils food cake, lemon, or pistachio.

Use larger or mini marshmallows– Switch things up a bit by using different sizes of marshmallows for the lamb decoration.

Make a fondant bow instead of a ribbon bow- If you have the time, you may want to try making a bow out of fondant by following this tutorial.

Gender swap- Make a boy lamb and skip the bow or turn that into a bow tie.

Instead of marshmallows– Pipe little swirls with a star tip and white frosting to create a similar effect.

Tips and techniques

Use pre-made features– Instead of piping the facial features or using a jelly bean nose, you can purchase pre-made plastic items to place on your cake for a fast and easy finish.

Completely cool cake before decorating– Because otherwise the frosting will melt on a warm cake, making a mess rather than the beautifully frosted cake you desire.

Stick marshmallows on directly after frosting– Because they will stick to the frosting and stay on the cake. However, if you wait for the frosting to dry and then try to add the marshmallows, you’ll have to search for a different method for getting them to stick on. Don’t wait!

Save time- By making all the frostings while the cakes bake and cool.

Fondant ears vs. Cardboard or paper ears– Either can be used. It just depends on how much time you have.  Fondant ears will have to dry for a few hours to become hard and hold their shape. Firm paper is just quick and convenient. 

Storage

Fridge- Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Freezer- You can place unfrosted cakes and frostings in sealed containers for up to 1 month. Then thaw everything in fridge overnight and decorate!

More Easter desserts

Easy Easter Lamb Cake Without Mold on Gray Background With Jelly Beans
Easy White Marshmallow Easter Lamb Cake Without Mold on Gray Background With Jelly Beans
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Easy Easter Lamb Cake

Prep Time: 10 mins
Cook Time: 40 mins
Decorating time: 15 mins
Total Time: 1 hr 5 mins
Easy Easter lamb cake without mold, homemade with simple ingredients. Covered in white buttercream icing and mini marshmallows. Step by step tutorial included.
Yield: 9 Slices

Ingredients

Instructions 

  • Bake cakes and allow them to cool completely.
  • While the cakes and baking and cooling, prepare the white and black frosting.
  • Place one cake on a serving dish.
  • Use a spatula to spread white icing on top of the cake.
  • Place the other cake on top of the icing and press gently.
  • Cover the entire cake smoothly in white icing.
  • Stick mini marshmallows along the sides of the cake completely and a bit along the top edges.
  • Fill a piping bag with black icing and snip the corner with scissors to make a small opening.
  • Pipe eyes and mouth on top of the cake with a steady hand. You can replace the piping with pre-made plastic eyes, mouth, nose features. They can easily be found online or at cake decorating stores.
  • Stick a pink jelly bean in center for the nose.
  • Stick a ribbon bow on top with some white icing.
  • Cut out two small ears out of pink cardboard or craft paper and push them into the sides of the side and you are done. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 608kcal, Carbohydrates: 117g, Protein: 4g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 4g, Cholesterol: 68mg, Sodium: 521mg, Potassium: 93mg, Fiber: 1g, Sugar: 90g, Vitamin A: 103IU, Calcium: 50mg, Iron: 2mg
Course: Dessert
Cuisine: American
Calories: 608
Author: Abeer Rizvi
Closeup Shot of Face Details on Easter Cake
Closeup Shot of Bow on Top of Cake
Collage Image With Step by Step Pictures on How to Make Lamb Cake

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