Easy Lamb Cake

88 16 servings, 1 piece (81 g) each
Recipe By
1
(0) 0 Reviews
Prep Time
20
min.
Total Time
1
hr.
28
min.
Servings

16 servings, 1 piece (81 g) each

No need for a special cake pan for our Easy Lamb Cake! The adorable cake is as easy as it is delicious, and soon to be the centerpiece of your Easter dessert table.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Cover bottoms of 2 (9-inch) round pans with parchment; spray with cooking spray.
  • Prepare cake batter as directed on package. Stir in dry jelly powder; pour into prepared pans.
  • Bake 25 to 28 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 15 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
  • Place 1 cake layer on serving plate; spread top with 1 cup Cool Whip. Cover with remaining cake layer. Frost top and side of cake with remaining Cool Whip.
  • Press cut sides of 2 marshmallow halves in coloured sugar; gently press into Cool Whip on cake as shown in photo for the lamb's ears. Decorate cake with jelly bean, decorating gel and remaining marshmallows as shown.

How to Store

Keep frosted cake refrigerated.

How to Easily Cut the Marshmallows

Use kitchen shears to cut the marshmallows in half.

Servings

  • 16 servings, 1 piece (81 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (81 g) each
AMOUNT PER SERVING
Calories 260
% Daily Value
Total fat 11g
Saturated fat 4.5g
Cholesterol 35mg
Sodium 250mg
Carbohydrate 39g
Dietary fibre 0g
Sugars 26g
Protein 3g
   
Vitamin A 2 %DV
Vitamin C 6 %DV
Calcium 0 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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