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Make a Showstopping Lamb Cake for Easter

Looking for an impressive Easter dessert? Try this festive molded cake decorated with white-chocolate buttercream and white-chocolate curls.

Two cakes are baked in a lamb-shaped mold, then the fun of the assembly begins. First consult the recipe -- and get your piping bag and tips ready!

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1. The lamb’s body is made with two molded cake halves. To ensure they fit together, trim the flat sides evenly with a serrated knife. Jam spread on one half acts as an adhesive; turn both halves upright, and then sandwich them together.

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2. Seal in crumbs with a thin coat of white-chocolate buttercream; start at the seam to reinforce the bond. Don’t worry if some jam leaks -- a second coat will hide any imperfections. Layer and smooth frosting using a small offset spatula, paying close attention to the head, which won’t be covered by chocolate curls.

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3. To make the curly coat, spread melted white chocolate onto the back of a baking sheet, and chill until just starting to set. Then use a bench scraper to shave off curls. Work in batches, returning sheet to the refrigerator if necessary. Refrigerate the curls immediately.

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4. Curls are placed, alternately standing up and on their sides, to mimic a woolly texture. Refrigerate half the curls while placing the first half; work quickly. Before piping facial features, sketch them on with a toothpick.

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Get the Lamb Cake with White-Chocolate Buttercream Recipe

Be sure to try our other Amazing Animal Cakes!

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