Easter 3D lamb cake how to

Here come's Peter Cottontail...or in this case the Wilton Lamb cake pan.  I finally purchased one and was dying to try it out.   I was surprised to learn that the cake bakes up whole rather than two peices.   This makes for a more stable cake and as small as it is you don't need to fill it anyway.  Just put extra fluffy buttercream on it and it will be just as tasty. 

Start with your favorite pound cake, yellow or chocolate cake recipe.  No fruit, spice or coconut cake here.. a sturdy cake is best. 


Next, spray your pans with Bakery's Joy generously getting it in all the creases and bumps.  Then fill only the front half of the lamb pan.  The back half will be place on top secured with string.  It has a hole in it that you'll use to poke a cake tester in while baking so it's important to keep that half of the pan on top. 

When the cake has baked for 30-45 minutes remove from oven and let cool 5 minutes.  Don't be nervous when removing the top pan, you either have it or you don't. There is no turning back now!  Carefully loosen pan and lift up, replace, flip cake and repeat with bottom pan.  

Let cool compeletly (4 hours) before removing both pans.

Now for the best part...decorating!

I added white fondant for the face and used an edible black marker for eyes and mouth.  Then a small pink circle for the nose and a leaf cutter for the two ears.   Be creative here! 

Next, cover the entire lamb with buttercream rosettes.  Here's a fabulous recipe I use often.

Swiss Meringue Buttercream
Makes 6 cups

1 1/4 cups sugar

5 large egg whites

1 pound (4 sticks) unsalted butter

1 teaspoon pure vanilla extract


Combine sugar and egg whites in mixer bowl, and set over a pan of simmering water.
 




















Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.  It will be frothy and thinner at this point. 

HOT TIP: Don't have a thermometer? Rub mixture between your fingers...when it's smooth and the grit is gone, it's done. Usually under 5 minutes.

Transfer bowl to mixer; whisk on medium-high speed  until stiff, glossy peaks form.

Return to mixer on medium speed and begin to add butter by the tablespoon.

Don't freak out when it curdles like this.

 
Whip!  Whip!   Whip! 



Until you get a smooth consistancy.  Now you are ready to pipe your rosettes.

Crumb coat your cake and then use tip size 16 for your rosettes.

 

HAPPY EASTER!

Buttercream