Easy Easter Lamb Cake
Easy Easter lamb cake without mold, homemade with simple ingredients. Covered in white buttercream icing and mini marshmallows. Step by step tutorial included.
Ingredients
- 2 Carrot cake Round, Dimensions: 8x2 each
- 3-4 cups White American buttercream frosting
- 1 bag Mini marshmallows 10 oz. bag
- 1/3 cup Black frosting
- 1 Pink jelly bean
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