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Chubby Little Lamb Cake




Source of Recipe


link


Recipe Link: http://www.practicalkitchen.com/holiday/easter_passover/fun_easter_recipes.shtml

List of Ingredients




Chubby Little Lamb Cake

2 packages Yellow Cake Mix
2 1/2 cups water
2/3 cup oil
4 eggs
2 cans Vanilla Frosting (16-ounce ea.)
1 bamboo skewer or wooden chopstick (9-inch)
5 toothpicks
2 blue-candy-coated chocolate pieces
2 pink fruit chew candies
2 chocolate-covered chocolate cremes
2 cups shredded coconut

Heat oven to 350F. Grease and flour two 1 1/2-quart ovenproof mixing bowls,
two 10-oz custard cups, and one 12-cup miniature muffin pan. In very large
bowl, prepare both cake mixes with water, oil and eggs as directed on
package. Divide 1 3/4 cups batter evenly into custard cups. Fill each muffin
cup 2/3 full. Divide remaining batter into greased and floured bowls. Place
bowls in oven first, then custard cups and muffin pans.

Bake at 350F. Bake cupcakes for 10 to 12 minutes, bake cake in custard cups
for 20 to 25 minutes, and cakes in bowls for 45 to 55 minutes or until
toothpick inserted in centers comes out clean. Cool 10 minutes. Remove cakes
from pan, cups, and bowls; place on wire rack. Cool 30 minutes or until
completely cooled.

With serrated knife, trim tops of cakes from custard cups and bowls to
level. Spread small amount of frosting on cut surface of each trimmed cake.
Place frosted surfaces of cakes together to form 2 balls.

On large serving platter or foil-covered 12-inch square piece of heavy
cardboard, center larger ball. Place smaller ball on larger ball, slightly
off center, for head. Insert bamboo skewer or chopstick down center of cakes
to secure.

Trim tops of 4 cupcakes to level. Cut 1 cupcake in half vertically and place
side by side on top of head to form base of ears; secure with toothpicks.
Cut second trimmed cupcake vertically into wedge shape; discard side pieces.
Place wedge between ear base to make forehead; secure with toothpick. Place
third trimmed cupcake, cut side down, on rear top of body for tail; secure
with toothpick. Place fourth trimmed cupcake, cut side down, on face for
muzzle; secure with toothpick. Reserve remaining cupcakes for a later use.

Frost cake with frosting. Press blue candies on face for eyes.

With rolling pin, flatten pink fruit chews until 1/8 inch thick. With
scissors, cut out two 2-inch-long pointed ovals for ears, 1 triangle for
nose, and a 1 1/2 x 1/8-inch strip for mouth. Attach ears to cupcakes on
head; pinch bottom of ends together. Cut strip of fruit chews in half;
arrange strips into 2 half-circles on muzzle for mouth. Place nose on muzzle
about mouth. Cut chocolate cream candies in half vertically; place on body
for hooves. Sprinkle and press coconut over decorated lamb cake.

Cook's Note: If you wish, frost the extra cupcakes and use decorator icing
to pipe flower designs on top to decorate the chubby little lamb's "meadow"


Recipe