Spring is almost here, and with it the colourful celebrations of Easter, where chicks and bunnies seem to dominate dessert line-ups and décor. However, if you really want to ‘wow’ your Easter dinner guests this year, something equally cute but slightly different may be required – like an adorable fluffy lamb cake!
This culinary creation looks like a lot of excessive work, but in actual fact is relatively simple and oh-so fun to craft! Just make sure you purchase a lamb shaped cake pan ahead of time (available at your local baking store) and there is very little that can stand between you and a prized Easter treat!
Courtesy of elizastan
The Things You’ll Need:
2 ¼ cups of all-purpose flour
1 ½ cups white sugar
4 egg whites
1 cup of milk
2 ½ tsp baking powder
½ cup melted butter
1 tsp vanilla extract (pure)
The Things You’ll Need to Do:
Before you forget, prep your cake pan. Coat it in vegetable oil, then wipe with a paper towel and grease/flour appropriately. (Make sure to get every nook-and-cranny so that you can make a perfect little lamb.)
Sift the flour to remove all bothersome lumps.
Cream together butter and sugar, then slowly add in flour, milk, and vanilla, continually creaming until mixture is soft and smooth.
In a separate bowl, beat together egg whites until firm peaks rise. Then fold the egg whites into the mixture a third at a time.
Fill the two halves of lamb tin with the now completed mixture. Gently run a wooden spoon through each half to relieve any lingering air pockets.
Bake at 375 F for about an hour. Remove from oven and allow to cool.
Remove cake halves from pan, ice one side of each and firmly stick together to create your very own 3D lamb cake.
Courtesy of Svadilfari
Decorating Tips:
In all honesty you can decorate your little lamb anyway you’d like, but I am personally a fan of smothering the entire cake surface in plain white butter-cream icing. Then add a semi-thick layer of white coconut curls (these look the most like a wooly coat.) Of course, coconut is an acquired taste, so an effective alternative to get the wool-like look is to use a fork and create concentric swirls in the white icing. Use black jelly-beans for the eyes, and a pink jelly-bean for the nose, then pipe on some extra dark icing for the whiskers.
And there you have it – you’re finished! The only challenge remaining is to see whether or not your can bring yourself to eat such an adorable cake. Baa ha ha!
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup fluffy white frosting (from 16 oz container)
Yellow gel food color
18 semisweet chocolate chips, cut in half
Yellow candy-coated licorice
Orange candy slices
DIRECTIONS
1.Heat oven to 350° F. Cut dough into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheets.
2.Bake 10 to 12 minutes or unitl edges are light golden brown. Cool 2 minutes; remove to cooling rack. Cool completely.
3.In medium bowl, stir frosting and 2 to 3 drops gel food color until well blended. Frost cookies.
4.Decorate cookies using chocolate chip halves for eyes, yellow candy-coated licorice for feathers and pieces of orange candy slices for beak and feet.
Cupcakes
1 box (1 lb 2.25 oz) yellow or devil’s food cake mix with pudding
Water, vegetable oil and eggs called for on cake mix box
Frosting and Decorations
2 1/2 cups shredded coconut
Yellow liquid food color
1 container (1 lb) vanilla frosting
48 brown miniature candy-coated chocolate baking bits
24 small orange gumdrops
DIRECTIONS
1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter among muffin cups. Bake 17 to 22 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
2. Place coconut in resealable food-storage plastic bag. Add about 8 drops yellow liquid food color; seal bag and shake to mix. Frost cupcakes with white frosting. Top with yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to resemble beaks; place on cupcakes.
As soon as I saw this yummy recipe, I knew I had to share it! So, here we go!
Rabbit Cookies. photo and recipe courtesy of Pillsbury.com
DESCRIPTION
No cookie cutters needed for these clever cookies! Just turn a few balls of Pillsbury® Create ‘n Bake™ cookie dough into tasty treats.
INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 cup fluffy white frosting
Decorating icing or gel
Assorted small candies or decors
DIRECTIONS
1.Heat oven to 350°F. Cut cookie dough into 16 slices; cut 8 of the slices in half down the center. To make 1 rabbit cookie, place 1 whole slice on ungreased cookie sheet for head; place
2 halves on top, slightly overlapping on whole slice, for ears. Repeat to make 7 more rabbit cookies, placing 2 inches apart.
2.Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
3.Frost cookies with frosting; decorate with icing and candies.
High Altitude (3500-6500 ft): No change.
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Thank you, Pillsbury.com, for allowing us to re-publish this recipe!
Easter is coming. Here is one of our favorite Bunny Cake recipes from BettyCrocker.com!
Preparation time: 30 min.
Total time: 2 hrs and 10 min.
Servings: 12
Easter Bunny Cake from BettyCrocker.com
Ingredients:
1 box Betty Crocker® SuperMoist® carrot cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard, covered with foil
1 container Betty Crocker® Whipped fluffy white frosting
1 cup shredded coconut
Construction paper
Jelly beans or small gumdrops
1 cup shredded coconut
Green food color
Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans.
2. Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to form body. Place cake upright on cut edge on tray.
3. Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.
4. Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box for two 8- or 9-inch round pans.
