Sweet Floral Lamb Cake

Materials

Favourite Firm-textured Cake Recipe (or Mix) – Pound Cake
Wilton® Stand-Up Pan – Lamb
Wilton® Cake Board, 25.4 cm x 35.6 cm (10"x14")
Wilton® Silver Fanci-Foil Wrap
Scissors
Tape
Wilton® Buttercream Icing
Wilton® Icing Colour – Rose, Royal Blue and Black
Wilton® Angled Spatula, 23 cm (9")
Wilton® Pattern – Lamb Eye (download below)
Wilton® Piping Gel
Wilton® Couplers
Wilton® Disposable Decorating Bags, 30.4 cm (12")
Wilton® Decorating Tip – 3, 2, 1, 5 and 18
Cornstarch
Plastic Ruler
Wilton® Decorating Candy
Wilton® Royal Icing Decorations – Small White
Roses, Daisies, Purple Posies and Leaves

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Instructions

Step 1
Bake and cool lamb cake using firm-textured batter, such as pound cake, according to pan packaging directions. Position on a foil-wrapped cake board cut a little larger than pan.

Step 2
Ice face and ears. Prepare Buttercream icing following recipe directions located on the back of the box. Tint small portions rose, blue and black; reserve large portion white. Use spatula and white icing to ice face smooth. Use spatula and rose icing to ice inner ear smooth.

Step 3
Decorate facial features: Use lamb eye pattern, piping gel and cut disposable decorating bag to mark eyes on lamb. Use tip 3 and white icing to outline and fill in whites of eyes. Pat smooth with finger dipped in cornstarch. Use tip 3 and blue icing to outline and fill in irises; pat smooth. Use tip 3 and black icing to outline and fill in pupils; pat smooth. Use tip 2 and white icing to pipe dot highlight. Use tip 1 and black icing to outline eyes and pipe pull-out lashes. Use tip 3 and rose icing to outline and fill in nose; pat smooth with finger dipped in cornstarch. Use tip 2 and black icing to outline mouth.

Step 4
Decorate body. Use tip 5 and white icing to outline legs and to outline and fill in hooves. Pat hooves smooth with finger dipped in cornstarch. Use tip 18 and white icing to pipe rosettes starting at the bottom of the lamb working upwards, over-piping for dimension.

Step 5
Decorate around lamb. For grass, use scissors to cut licorice 2.5 cm (1") long and attach using Buttercream around lamb. Use icing to attach roses, daisies, posies and leaves around lamb and on head.