Flower Lamb Cake

Covered with beautiful buttercream flowers, this Flower Lamb Cake is the very epitome of spring! Start off by baking your favorite cake recipe in our 3-D lamb cake pan, then cover your lamb cake with a variety of buttercream roses, daisies, drop flowers and stars. A truly stunning cake you can serve for Easter or spring baby showers, this Flower Lamb Cake is a blooming beauty!

Skill LevelIntermediate

Ingredients & Tools
Instructions

Instructions

Click to mark complete

Bake cake. Bake the cake following the pan's instructions.
Tint icing. Tint 1 cup of each color using stiff to medium conisitency icing for the flowers. Reserve about 1 cup of white icing.
Ice the cake. Ice the face of the lamb with white frosting and use the remaining white to crumb coat the rest of the cake.
Prepare piping bags. Randomly stripe bags using a variety of colors. Reserve the green for the leaves, making 2 bags with green, one with blue, and one with peach. Fill about 6 to 7 bags with the other colors for the flowers and one with tip 2D.
Pipe flowers. Pipe flowers in various sizes- roses, daisies, tulips (tip 3 and 59), pansies, violets, blossoms, ranunculus, ruffled sweet peas, ribbon roses, mums, and primroses. Pipe about 20-30 of each type. Pipe first onto wax paper squares and then freeze overnight.
Decorate the cake. Attach the frozen flowers to the cake. Fill-in bare areas with drop flowers, stars, leaves, sweet pea petals, and dots.
Pipe the face. Finish the cake by piping the lamb's face using purple icing and tip 4.