Easter Lamb Cake

This Easter season wouldn’t be complete without a lamb cake! In this post I’ll show you how easily you can make an adorable lamb cake (hubby named it “Fatty” : ))) without using a lamb mold. I know there is the famous Wilton 3D lamb mold out there but I really don’t like buying a pan for every cake I bake.  So if you’re ok with making a lazy-half-asleep lamb rather than a stand-up lamb then this recipe is for you :). If you have any funny lamb cake experiences, please leave a comment or post a picture on my Facebook page.

Time:  140 min, Prep: 100 min.  Cook: 40 min + chilling time
Servings: 26-30                   

Ingredients:

For cake:

• 14 eggs
• 14 Tbsp water
• 28 Tbsp sugar
• 28 Tbsp all-purpose flour

You also need a 10 x 15 x 3 inch baking pan and a metal bowl that is ~7.5 inches in diameter, greased with butter and lined with parchment paper (or floured).

For filling:

• 800 g fruit yogurt, at room temperature
• 225 g powdered sugar
• 500 ml whipping cream (+ 100 g powdered sugar if the whipping cream is not sweet), at room temperature
• 40 g gelatin
• 300 g pitted sour cherries

Save the syrup from the sour cherries to moisten gelatin and cake.

For icing:

• vanilla buttercream icing – see recipe here; I just used 6 butter sticks instead of 5 as specified in the recipe and adjusted the remaining ingredients as well
• pink & brown food colouring

Directions:

The cake & filling are exactly the same as for my Easter Cake with Bunnies so you can see the step-by-step instructions and photos there.

After you are done baking the cakes, let them cool completely. Using a sharp knife, carve the sides of the bigger cake to make it look like the body of a lamb that is laying down to sleep : )). Carve the lamb’s head out of the 7.5’’ cake as seen in the picture. From the leftover cake make the legs.

Cut the bigger cake horizontally in three. Moist the cake layers with the syrup from the sour cherries. Using a spatula, evenly cover the top of the first layer with half of the yogurt filling. Place the second layer on top and cover with yogurt filling. Place the third layer of the cake, cover with plastic foil and refrigerate for a few hours or overnight.

Ice the cake with a thin layer of buttercream covering all holes and imperfections.  Using a pastry bag fitted with a star tip, decorate the cake to simulate wool all over (except the face) as seen in the pictures.

Tint 2-3 tablespoons of buttercream in brown and cover the tip of each leg. Also, using a small round tip, pipe the mouth nose and eyes. Tint another tablespoon of buttercream pink and spread a thin layer on the lamb’s ears.

And here’s my adorable lamb 🙂 …

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