Easter Lamb Cake
by Nancy Courtney
To make this Easter lamb cake, I baked a lemon box cake and added about 2 tabs of fresh lemon and a little rine. I used a 10 inch and a 6 inch pan. I made the pacifier, eyes and bow with fondant a couple of days before.
I frosted the larger cake and when it was dry used a Viva paper towel to smooth it. I covered the small one with fondant, but it could be done with using a star or flower tip to fill in the face.
Use whatever tip you like, a shell or star or flower tip and make little swirls all around the cake.
I used two Twinkies cut in half for the legs. He was fun to decorate...Happy Easter...Nancy of Rialto, CA
"Carrot 23"" Pull-String Pinata"
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