With Easter around the corner, it’s time to think about the menu, get our shopping lists done and make at least the desserts so we can have more time to actually enjoy the holiday instead of spending it almost entirely in the kitchen. No matter if you have children, expect them as guests or it’s an entirely adult celebration, you surely don’t want to miss out on the dessert. We know cooking on the day might get a bit stressful as we are running out of time and there are so many things that need to be done, so we suggest to cut out the hustle and prepare the sweet course in advance. This, killing you with cuteness, Easter Lamb Cake is super easy to make and can last up to a week in the fridge.

You don’t need to be a professional confectioner to make this Easter Lamb Cake. On the contrary, you can use ready made ingredients like ready to use frosting, fondant or even cake. However, if you wish to make it entirely on your own, we have made a Madeira cake as the recipe is very easy, and Swiss buttercream for the frosting. So roll your sleeves up, get baking, and most importantly, have fun while making it.

Ingredients for Madeira cake:

• 200 g butter, softened
• 200 g caster sugar
• 200 g self-raising flour
• 75 g plain flour
• 3 eggs
• 1 tsp. vanilla extract
• 1 tsp. glycerine

Ingredients for the Swiss Buttercream frosting:

• 230 g butter, softened
• 150 g caster sugar
• 120 g icing sugar
• 80 g solid vegetable shortening
• 3 egg whites
• 1 tsp. vanilla extract
• Pinch of salt

Ingredients for the Sheep Decoration:

• 30 g white fondant
• 25 g black fondant
• 15 g pink fondant

Preparation of the Madeira Cake:

1. Preheat the oven to 160º. Grease and line a round baking tin (about 18 cm/7 inch) with baking parchment.
2. In a large bowl mix together the softened butter and caster sugar until a fluffy mixture is obtained.
3. Sift the flours together in a separate bowl.
4. Mix the eggs into the mixture and add them one at a time.
5. Gradually add the flours to the cake batter. Mix in the vanilla extract and glycerine.
6. Pour the batter into the cake tin and bake for about an hour and a wooden skewer inserted into the centre of the cake comes out clean.
7. Leave to cool into the baking tin for 5-10 minutes and then transfer it onto a cooling rack until completely cool.

Preparation of the Swiss Buttercream frosting:

1. In a metal bowl, beat the egg whites over a double boiler. Whisk in the caster sugar until dissolved.
2. Remove the bowl from the heat and continue mixing until a white, glossy and thick mixture is formed.
3. Sift the icing sugar into a separate bowl and once you have achieved stiff peaks meringue, add the icing sugar to the frosting and continue mixing on low speed to avoid a powdered sugar cloud in your kitchen. Once incorporated, you can switch to medium speed until you have achieved a nice consistency.
4. Add the softened butter and vegetable shortening to the icing in 2-3 additions, then mix in the vanilla extract until smooth.

Assembling the Easter Lamb Cake:

1. Cut your cake into two equal sized layers and make sure it’s levelled. Place the first layer (cut side up) onto a cake stand, plate or cardboard cake board. Spread a layer of buttercream on top.
2. Place the second layer cut-side-down onto the first frosted layer. Start spreading buttercream on top, then continue frosting until the entire exterior is covered with frosting. 
3. Use a bench scraper to smooth out the frosting. Transfer the remaining Swiss buttercream into a disposable piping bag. To fill in the bag more easily, I’m always using the following trick: fold the bag over a measuring cup or a glass  and use a spoon to fill in the bag. 
4. Practice your rosette swirls on a plate first. Pipe starting from the inside out in a counterclockwise circle to create a mini rosette. After you have done this a few times and feel confident, start piping your cake to make the “curly lamb fur”. Start from the bottom and go up in lines. Cover the whole exterior of the cake and make a big round circle around the edges to shape the face. You can even make a cute, curly fringe.

Fondant Easter Lamb Cake Decoration:

1. To make the ears, mold two pieces of white fondant into floppy ears.
2. Using the pink fondant, make two small triangles for the inner part of the ears. Brush one side of each pink ear with water and stick it to the centre of the bigger, white ear. Place each ear onto a toothpick.
3. Use the remaining pink fondant to shape a nose with nostrils with your fingers. 
4. Roll the black fondant icing in between your hands until it is thin and even. Shape it into lines for the sleepy, smiley eyes and mouth.
5. Place the eyes, nose, and mouth on top of the cake. You don’t need to brush them with water as the fondant will stick to the buttercream. Gently push the toothpick ears into the sides of the cake.