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

Easy Easter Lamb Cake

Print Recipe
Easy Easter lamb cake without mold, homemade with simple ingredients. Covered in white buttercream icing and mini marshmallows. Step by step tutorial included.
Course Dessert
Cuisine American
Keyword cake decorating, decorated easter cake
Prep Time 10 mins
Cook Time 40 mins
Decorating time 15 mins
Total Time 1 hr 5 mins
Servings 9 Slices
Calories 608
Author Abeer Rizvi

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